Joaquin Ortiz & Henrik Telle
Joaquin Ortiz was born at home in Los Angeles and was raised by a family of foodies. Needless to say, Joaquin grew up with a passion for cuisine. He moved to Miami when he was seventeen years old, enrolled in culinary school and received his A.A. in Culinary Arts and a B.A. in Business Hospitality Management from Johnson & Wales...Read More
Joaquin Ortiz was born at home in Los Angeles and was raised by a family of foodies. Needless to say, Joaquin grew up with a passion for cuisine. He moved to Miami when he was seventeen years old, enrolled in culinary school and received his A.A. in Culinary Arts and a B.A. in Business Hospitality Management from Johnson & Wales University.
In 2001, he competed in the Mazola Calle Ocho Cooking Contest and took home the $1,000 cash prize for winning first place. He competed the next two consecutive years, taking home the first place prize again in 2002 and second place in 2003. Later that year, he was featured in Diario Las Américas as an up and coming young chef in the Miami Florida area.
When asked about some of his dishes, Joaquin says, “I think most chefs will tell you they like using seasonal items and fresh ingredients. To me, that is like a teacher saying she likes to use dry erase markers and a white board. My desire is to turn food into an experience for someone. It can be an avant-garde experience that challenges a person to question technique, preparation and the ingredients themselves, or it can be a pure and simple experience that takes you to a place of comfort or even nostalgia. I just like to be a part of that experience for someone.”
Although being in the kitchen was comfortable for Joaquin, he quickly realized that he was a great businessman capable of leading an entire restaurant. Lending himself to that role, he worked with James Beard Award winning Chef Norman van Aken as a manager and development consultant for many of his restaurants. He went on to train with Michelin Star Chef David Bouley in New York and later opened David Bouley’s Evolution in the Ritz Carlton on South Beach. He has also worked with restaurateur heavy hitters such as Mark Militello of Marks South Beach and Myles Chefetz of Prime 112.
Being in the hospitality industry for over seventeen years, Joaquin has opened or worked at twelve different restaurants concepts and absolutely thrives in every aspect of the environment. After the tremendous success of his latest venture Tea & Poets with best friend Henrik Telle, Joaquin and Henrik team up again to bring their innovation, creativity and nostalgic love for breakfast to the world of pancakes. Intro… Jealous Fork.
Cucumbers and pancakes? Chilis, chicken and pancakes? Sounds crazy. We know. Jealous Fork is the first artisan pancake food truck in the country. They have something for everyone, with savory pancakes like the Pork Belly Banh Mi, with slow braised pork belly, pickled carrots, red chilis, fresh cucumber, basil and cilantro. Or if you’re more into sweets, you can try the Lemon Curd & Blueberry, which has homemade lemon curd, blueberry syrup and Ricotta Crèma. Some of their other top sellers are the Chicken Thigh High, Brunch & Still Hungover, Strawberry Cheesecake and Chocolate Oreo Chip.
These days, you can find Jealous Fork in the heart of South Florida. They can also be booked for private events upon request. There’s a reason why their pancakes sell out every weekend. Stop by Jealous Fork and discover it for yourself.