Monse Cruz

I attribute my success to my grandmother, who was my first real caretaker and the most influential person in my life. My parents were very young when they had me, both teenagers, so my grandmother raised me. Through her, I learned that family was everything, and that was her love language, which happens to be my love language as well. I learned that early on. She exposed me to the art of cooking when I was just a little girl because I refused to leave the stove. She started me peeling potatoes with a butter knife when I was 5, and by that age I was already peeling, cutting fish, and helping her with big meals. It's in my DNA. With her was love, with her was food, and with her was work hard for everything. She taught me to clean as you go, which is why I have a really big thing with OCD now. Everything is in order in the restaurants as well. As I'm cooking, I'm cleaning. My area's always great. She instilled that you can get 100 things done, and it'll get done faster as long as you work and cook and clean at the same time. Even though she's been gone for quite some time now, I still cook as if she's there and she's watching over me.

The best career advice I've ever received came from my grandmother: work hard, and clean as you go. This advice has shaped how I work in the kitchen every single day. Because of her, I have a really big thing with OCD, and everything is in order. I'm like that in the restaurants as well. As I'm cooking, I'm cleaning, and my area's always great. You look over at everybody else and it's a catastrophe, but it's because of my grandmother. She instilled that you can get 100 things done, and it'll get done faster as long as you work and cook and clean at the same time, which for me makes sense.

My advice to young women entering this industry is simple: always work with love. The passion you put into your craft is your secret ingredient. Channel your emotions thoughtfully—joy, heartbreak, or inspiration can make your dishes extraordinary, but negativity only holds you back.

This is a challenging field, so stay humble and never stop learning. Culinary techniques, equipment, and global flavors are always evolving. Keep an open mind, respect every member of your team—from dishwashers to servers—and recognize that your work family is your foundation.

Food is the universal language of love. It heals, connects, and creates lasting memories. Lead with generosity, value your colleagues, and pour your heart into everything you do—these are the keys to a meaningful and successful career in this industry.

The biggest challenge—and opportunity—in this field is how you see yourself: as someone doing a job, or building a career. If it’s a career, you arrive early, prepare thoroughly, and support your team. My goal is always to be an asset to colleagues, the restaurant, and every guest.

For me, the most rewarding part is creating forever memories—whether it’s a wedding, birthday, or graduation. Every dish, every detail, matters. Presentation, preparation, and care turn meals into moments that guests remember long after they leave. That commitment is both the challenge and the joy of this career.

The values most important to me are commitment, excellence, and respect. First, I believe in treating this work as a career, not just a job—arriving early, being prepared, and striving to be an asset to my team and every guest. Second, I focus on creating forever memories. Even though we work behind the scenes, the care we put into every dish—from preparation to presentation—leaves a lasting impression. I aim to make every plate “magazine-ready,” so guests not only enjoy it but also capture the moment.

Finally, I deeply value respect for everyone on the team. From front of house to back of house, every role is essential, and our work family often becomes like a second family. Humility, kindness, and collaboration are the foundation of both a successful kitchen and a meaningful career.