Chef Jacob Rios was supposed to become a mechanical engineer. Growing up in Puerto Rico, he was a straight-A student with a passion for mathematics, engineering, and the Air Force. His future seemed certain. Then his parents sold their home, their cars, and walked away from their careers to give their children better opportunities in Florida. For Jacob, the transition changed everything. He struggled with English, failed the standardized tests he needed to pursue college, and watched his confidence disappear. The student who once excelled at everything suddenly felt like a failure. For the first time, Jacob began questioning his own intelligence. And he carried something even heavier: the belief that he'd let his parents down. A television commercial for culinary school eventually gave him a new direction. His mother supported the decision. His father wasn't convinced. But Jacob found something in professional kitchens that he'd been missing: purpose, confidence, and people willing to believe in him. Working his way through some of Central Florida's busiest restaurants, including Fulton's Crab House and Wolfgang Puck, Jacob learned the business under chefs who recognized his determination. Later, working alongside Chef Vanoy Rogers, he discovered another side of cooking through creativity, experimentation, and a deeper understanding of ingredients. Then COVID changed everything. After losing his job, Jacob moved his family to Charleston, South Carolina, where staffing shortages and the realities of rebuilding restaurant operations forced him to reconsider what leadership really meant. Instead of simply disciplining struggling employees, he began developing them. Dishwashers became cooks. Cooks became supervisors. And three principles became the foundation of his approach: honesty, integrity, and respect. Today, Jacob is the Corporate Executive Chef for Next Level Brands, helping lead culinary operations across Tampa Bay restaurants including Union New American, Boulon Brasserie, and Forbici. But his greatest passion isn't simply creating dishes or opening restaurants. It's developing the next generation of chefs. Through a structured mentorship program, Jacob is helping employees build the skills, confidence, and leadership abilities needed to advance their careers. And in one of the episode's most personal moments, Jacob shares how winning a competition on Food Network's Chopped finally brought the words he'd waited years to hear from his father. "You're not a mechanical engineer. You're an engineer of the kitchen." The conversation comes full circle as Jacob reflects on fatherhood, the sacrifices his parents made, and his determination to support his own children's dreams, whatever they may be. In the Walk-In Talk Media studio, Jacob also prepares two dishes that reflect his culinary journey: Puerto Rican shrimp mofongo inspired by his childhood and Shogun Farms wild boar with chocolate mole, huarache, and ayocote beans inspired by his recent travels to Mexico City. This is a conversation about immigration, family sacrifice, overcoming self-doubt, restaurant leadership, mentorship, and finding purpose in an unexpected career. From the industry. For the industry. EPISODE TAKEAWAYS 1. Family Sacrifice Can Become Both Motivation and Pressure Jacob's parents left their careers and sold nearly everything to create better opportunities for their children. When his original career plans fell apart, Jacob struggled with the feeling that he'd failed them. 2. A Language Barrier Can Change How You See Yourself Once a confident, high-achieving student in Puerto Rico, Jacob found himself questioning his intelligence after struggling with English and standardized testing in Florida. 3. Finding Your Purpose Doesn't Always Follow the Original Plan Mechanical engineering was Jacob's dream. A culinary school commercial introduced him to an entirely different future, one that eventually gave him back the confidence he'd lost. 4. The Right Mentor Can Change Someone's Life Chefs Mark Boor, Rob, and Vanoy Rogers helped Jacob develop different aspects of his career, from kitchen operations and financial management to creativity, experimentation, and leadership. 5. COVID Forced a Different Approach to Restaurant Leadership Facing severe staffing shortages in Charleston, Jacob discovered that developing employees was more sustainable than simply disciplining or replacing them. 6. Honesty, Integrity, and Respect Are More Than Words These three principles became the foundation of Jacob's leadership philosophy and continue to influence the culture he helps build at Next Level Brands. 7. The Next Generation of Chefs Needs More Than Culinary Skills Jacob discusses the Chef de Partie development program at Next Level Brands, designed to help employees advance through mentorship, leadership training, and professional development. 8. Restaurant Success Begins With the People Behind the Food Managing multiple restaurant concepts requires financial discipline, operational consistency, creativity, and a workplace culture where employees feel supported and respected. 9. Food Can Preserve Your Identity Jacob's shrimp mofongo connects his Puerto Rican upbringing with the French and Italian techniques he learned throughout his career. His wild boar with chocolate mole reflects his continued curiosity and culinary exploration. 10. Success Can Change the Meaning of Family Expectations After winning Chopped, Jacob finally heard his father acknowledge the career he'd built. Now a father of three, he's committed to supporting his children's ambitions from the beginning rather than defining their futures for them. The Companies Helping Shape Hospitality Metro Foodservice Solutions - Commercial-grade storage, transport, and workflow systems that help professional kitchens operate efficiently. RAK Porcelain USA - Professional tableware built for performance, durability, and presentation at the highest level. TriMark USA - North America's largest foodservice design, equipment, and supplies provider, helping operators build smarter, more efficient kitchens. Testo North America - Precision measurement and food safety solutions designed for professional hospitality operations. Citrus America - Commercial juicing solutions delivering consistency, speed, and quality to foodservice operators. Cahaba Club – Growing exceptional herbs, edible flowers, and specialty produce that bring fresh flavor and vibrant presentation to our studio kitchen. Shogun Farms - produces premium Florida wild boar through ethical sourcing, humane raising, and a natural feeding program that delivers exceptional flavor from farm to table. Walk-In Talk Media proudly supports organizations making a measurable impact on hospitality professionals and communities across North America and beyond. Operation BBQ Relief - Disaster response through hot meals served by culinary volunteers across the country. Sustainable Supperclub - Community driven dining experiences focused on sustainability, food access, and social impact. The Burnt Chef Project North America – Supporting mental health awareness and wellbeing throughout the hospitality industry. Industry Events & Media Partnerships Florida Restaurant Show - Official Media Partner delivering on-site coverage of operators, suppliers, chefs, and hospitality innovation throughout the Southeast. New York Restaurant Show - Official Media Partner highlighting the people, products, and stories shaping hospitality across the Northeast. California Restaurant Show - Official Media Partner covering West Coast hospitality innovation, culinary trends, and foodservice leadership. Pizza Tomorrow Summit - Official Media Partner covering the latest innovations, leadership, and growth in the pizza industry. U.S. Culinary Open -Official Media Partner documenting one of America's premier live culinary competitions and the chefs competing at the highest level. Creative Loafing Tampa Bay - Regional media partner sharing stories from the people, restaurants, and events shaping Tampa Bay's hospitality community. About Walk-In Talk Media Walk-In Talk Media is an industry-recognized B2B food and hospitality media company focused on chef-driven storytelling and real conversations inside the business of food. Through cinematic video, photography, podcasting, documentaries, and live event coverage, Walk-In Talk Media highlights the chefs, operators, brands, and organizations shaping the future of hospitality. From Michelin-starred chefs and independent restaurants to manufacturers, distributors, and industry associations, Walk-In Talk Media exists to tell the stories moving hospitality forward.
