Meet Chef Erik Vigil

We recently connected with Chef Erik Vigil and have shared our conversation below.

Chef Erik , we’re so excited for our community to get to know you and learn from your journey and the wisdom you’ve acquired over time. Let’s kick things off with a discussion on self-confidence and self-esteem. How did you develop yours?

Fighting for a place at the table. In a house of four siblings, you learn early that nothing is handed to you. Attention, respect, space, it’s all something you earn. You either make yourself known, or you get lost in the noise.

From a young age, sports became my proving ground. Karate was about discipline, about standing your ground, about understanding that strength isn’t just physical , it’s mental. Having an unshakable mind. That taught me how to take a hit and keep moving, how to control my breath under pressure, how to respect the grind. It wasn’t about winning or losing, it was about sharpening yourself, about being better than you were yesterday. That’s what I attribute my self esteem

That mindset bled into everything. Into my work, my career, my kitchen. Cooking is a fight it’s speed, precision, endurance. It’s all about knowing that failure is inevitable but pushing through anyway. Just like in karate, just like in life, it’s about showing up, taking the hits and move on!

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

Im an executive chef with a deep passion for creating unforgettable culinary experiences. My journey in the industry has taken me through some of the most prestigious and demanding kitchens in the world, including the three Michelin-starred Eleven Madison Park and the Jean-Georges Restaurant Group. Working in these elite establishments taught me discipline, precision, and an commitment to excellence where every detail, from the way a sauce is plated to the timing of service, can elevate a meal into something extraordinary.

I’m currently focused on growing my personal brand through social media, sharing insights into high-end cooking, behind the-scenes moments, and thought-provoking discussions about the industry. I believe that food is more than sustenance it’s a form of art, culture, and human connection, and I want to bring that narrative to a broader audience.

I’m also working on Asters, an exclusive pop-up dining experience that redefines our connection with food. Through curated events in unique locations across Tampa Bay, Asters blends innovative techniques with storytelling to create a one-of-a-kind gastronomic journey.

Upcoming Events & How to Stay Connected

For updates on Asters pop-ups and my latest culinary projects, visit www.blacktableco.com/asterspopup.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

Perseverance – The culinary world is relentless. The long hours, the heat, the pressure, it will test you. But what separates great chefs from the rest is the ability to push through exhaustion, setbacks, and criticism. You don’t become great overnight; you earn it through consistency, resilience, and the willingness to keep going when others quit.

Leadership – A great chef isn’t just about cooking; it’s about leading. The best kitchens run on discipline, respect, and trust and that starts at the top. Leadership in the kitchen means staying calm under pressure, setting the standard, and bringing out the best in your team. If you want to lead, be the hardest worker in the room, demand excellence, but also support, teach, and inspire those around you.

Constant Improvement – This is the skill I value the most. Good enough is never good enough. I believe in pushing the boundaries; whether it’s refining a dish, optimizing a process, or improving a skill. There’s always a way to be better, and that drive for constant growth is what sets apart the elite from the average. If you’re early in your career, develop a mindset where every day is an opportunity to improve. Taste more, learn more, challenge yourself, and never settle.

Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?

I’m looking to collaborate with like-minded individuals who share a passion for food, craftsmanship, and pushing the boundaries of culinary experiences.

I’m particularly interested in partnering with:

Local Farms in the Tampa Area – Sourcing the best, freshest ingredients is at the heart of my cooking. I want to build relationships with farmers who are dedicated to quality, sustainability, and showcasing the incredible product our region has to offer.

Chefs Who Thrive on Creativity & Collaboration – If you’re an ambitious chef looking to step outside the traditional restaurant setting and create unique, immersive dining experiences, let’s talk. I believe that the best food comes from chefs who are willing to learn from each other, push each other, and create something new together.

Food Lovers & Culinary Enthusiasts – Food is meant to be shared. I want to connect with people who appreciate the art of a great meal.

If you’re interested in working together, let’s make it happen. Reach out via email [email protected], follow along on Instagram cheferikvigil, or check out upcoming projects at www.blacktableco.com/asterspopup.

Contact Info:

• Website: https://blacktableco.com/asterspopup
• Instagram: https://www.instagram.com/cheferikvigil

Image Credits

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