5 Questions with Alejandra Espinoza

Ecuadorian Chef Alejandra Espinoza had already hit her stride before arriving at MAD Academy in 2021. She was an experienced, well-traveled chef, trained by some of France’s best, and was already leading a thriving business. But in meeting fellow alums Karyn Tomlinson and Jae Bang, Alejandra got something she didn’t expect; friends. Friends who truly understand the passion, the grind, the struggles, and, most importantly, how to support you. This summer, the trio reunited (from across continents) in Karyn’s home of Minnesota to host a fundraising dinner to gift the MAD Academy experience to other up-and-coming chefs. We caught up with Alejandra to hear about the pop-up, following your own business advice, and serving up her Ecuadorian roots to the shores of Miami.

Congratulations on a successful pop event and more importantly, on raising funding for three full MAD Academy scholarships! Tell us a bit about how it went.

It was fantastic. We didn’t really see it as a work-related thing; it was more about coming together to create something meaningful for others. Ever since we [Karyn and Jae] met, we’ve been talking about doing something like this. MAD Academy was such a great experience for us, so we wanted other chefs who might not be able to afford it to have the same opportunity we had. My goal has also always been to create awareness around Ecuadorian food, so I hope the funds raised can help bring some Ecuadorian chefs to the table.

What initially drew you to the Academy, and do you remember what sparked the connection between you, Karyn, and Jae?

I knew about MAD from the Symposium and appreciated that it addressed so many issues in hospitality—taboo topics that people usually avoid, pretending everything is fine when, in reality, we’re not. We need help! And when I saw that they had established the Academy, I knew I had to go to learn how to run a healthy hospitality business.

I remember we initially connected through our love for foraging. But, at the time, we were also in a similar place professionally. I was about two years into running my restaurant Somos and Karyn’s place Myriel had been open for about a year. Karyn and I were essentially on the same journey, I was just a little further down the line. I remember giving her some advice that worked for me, it was: to delegate and delegate properly. Not the easiest thing to do! But I think she really appreciated it. And ever since the three of us have stayed in touch and tried to support each other in any we can from afar.

That’s great advice. Was there any advice or content from MAD Academy that you’ve found particularly useful?

I think one of the most useful things was learning how to handle conflict, whether it’s with a manager, a customer, or even a friend you might be working with. And on the practical side of running a business: getting your numbers right. It’s not just about social media or cooking with star chefs—none of that matters unless your business is profitable.

But, I have to say, the most impactful thing about the Academy is the connections. Like Karyn and Jae, Rosario Sanchez (Founder and chef of Hija de Sanchez) was also in my class and we also ended up doing a pop-up together. The experience has yielded so much support and generosity.

You’ve now got two successful restaurants in Ecuador and have just opened one up in Miami, how has the experience been so far?

Last year was our most profitable year, so it was the right time to step outside of Ecuador and take my own business advice and delegate! My partner is actually from Seattle and, to be honest, we moved to Miami because it’s one of the closest cities to my home. But so far, it’s been great, things are moving a lot quicker than anticipated. We’re in a bit of a summer lull right now in Miami, so I’m using this time to really understand the local market and plant good seeds for the busier season kicking off in September.

Speaking of good seeds, you’re also working on another business venture, can you tell us a bit about that?

Well, another great lesson from Academy was about diversifying income sources and creating a sustainable business beyond just one location or type of business. Star student, right? After the pandemic, I realized the importance of not ‘putting all your eggs in one basket’ and that’s why I started Kotoa by Somos. We offer ethically sourced Ecuadorian chocolate but also focus on creating awareness around other products in the Cocoa family. Now at every dinner I host, I bring Macambo seeds, which come from a tree in the Cacao family and are common in the jungles of Ecuador. They’ve traditionally been overlooked as ingredients even though they’re super nutritious and versatile. They’re virtually unknown outside of South America, so we’ll be one of the first to export these seeds around the world.