Meet the Culinary Team

Brandywine

• 

  AlexanderMachucaExecutive Sous Chef

  Chef Alex began his culinary journey as a dishwasher at Pippin Commons at UC Irvine and eventually worked his way up to become the Executive Chef at Brandywine. With dedication and guidance from mentors, he discovered a deep love for cooking that continues to drive him. Now with over a decade of experience, Alex is constantly evolving, learning, and striving to be the best version of himself both in and out of the kitchen.

  ---

• 

  JorgeZontlimatziSous Chef

  Since childhood, Chef Jorge has loved helping his mom in the kitchen, sparking his passion for food. In high school, he joined the culinary arts program and later worked in restaurants and catering while studying at Orange Coast College to refine his craft. Fond of freshly made pasta, he draws inspiration from the world around him and enjoys creating fusion recipes that blend diverse flavors.

  ---

• 

  MauriceNunezSous Chef

  Chef Maurice discovered his passion for the culinary arts while attending Cerritos College in 2004 and has dedicated more than 20 years to honing his craft. His experience spans American, Italian, French, Latin, and Mediterranean cuisines, giving him a versatile approach to cooking and menu development. Maurice enjoys exploring new ingredients, techniques, and flavor combinations that elevate the guest experience. He believes great food should be both memorable and bring people together through shared experiences.

  ---

The Anteatery

• 

  RaulPorciunculaExecutive Sous Chef

  Chef Raul knew his calling from an early age, inspired by the foods and flavors around him. After completing his bachelor's in psychology at UC Irvine and later attending culinary school, he built his career in restaurants, hotels, and private clubs across Orange County before joining the UC Irvine Dining team. He is driven by the belief that simple ingredients can be transformed in unique ways that excite the senses, motivating him to continually elevate his craft.

  ---

• 

  AlejandraVargasSous Chef

  Growing up, Chef Alejandra loved watching her mom cook all the food for big family events. Since the age of 10, Alejandra has loved making food for her and her sisters when her mom and dad were working, whether it was savory food or making cakes from scratch. Culinary school and working in restaurants, hotels, and country clubs opened a whole new world of food and fusion.

  ---

• 

  JuanGutierrezSous Chef

  Chef Juan brings strong leadership and culinary expertise to the Anteatery team. A graduate of the Le Cordon Bleu Kitchen Academy in Hollywood, he blends classical training with a passion for elevating Residential Dining and mentoring his staff. Inspired by family members who were professional chefs, Juan began working in kitchens at an early age, shaping his disciplined approach, work ethic, and appreciation for teamwork. Outside of work, he enjoys soccer and hiking with his daughter, interests that reflect his energetic spirit, commitment to balance, and dedication to family.

  ---

• 

  JaimeGarciabetancourtSous Chef

  Chef Jaime's culinary journey began as a prep cook with the El Torito company. Guided by the support of his mentors and family, he advanced to sous chef and then chef within six years. Throughout his 37-year career, including time with The Cheesecake Factory, he has embraced new challenges and continued to refine his craft. Today, Chef Jaime remains committed to lifelong learning and personal growth, always striving to be the best version of himself both in and out of the kitchen.

  ---

The Oasis

• 

  AngelCastilloSous Chef

  Food was limited for Angel growing up in a single‑parent home, but watching his mom creatively feed three kids on less than $100 a week inspired him. That resourcefulness now drives his commitment to creating the best food possible in any situation. Chef Angel enjoys exploring new flavors each day, fueling his passion for cooking, and believes that effort will never betray you—especially in what you serve.

  ---

UC Irvine Catering

• 

  StevenOntiverosExecutive Chef

  Chef Steven Ontiveros has served as Executive Chef of Catering at UC Irvine Dining for the past three years. During that time, he has demonstrated exceptional culinary knowledge and a deep respect for the craft, earning his ProChef II certification and a third-place finish in the Aramark ACE Competition for the West Region. Mostly self-taught, Chef Steven prides himself on taking a jovial approach to gastronomy that yields fun and inventive creations.

  ---

• 

  VictorValenzuelaSous Chef

  Hailing from Bellflower, California, Chef Victor brings homegrown talent and culinary charm to the UC Irvine Catering Team. He began his career as a grill cook while studying Classic French and International Cuisines at the Art Institute of Costa Mesa. After graduating in 2007, Victor refined his skills across Orange County, including at the Aliso Viejo Country Club, before joining UC Irvine Catering in 2017 and recently earning his spot at the ACE Competition. Victor’s passion for food is rooted in family, inspired by memories of his mother’s chilaquiles and his father’s asada.

  ---