Touring chef · booking now
Portrait
Chef Clarissa’s cooking draws on her Colombian and Puerto Rican roots and a childhood spent watching her grandmothers in the kitchen. Raised in South Florida, she pairs bold Latin flavors with a passion for Asian cuisine, creating dishes that feel familiar while offering something unexpected. Her cooking celebrates the food she grew up with, reimagined through new ingredients, techniques and cultural influences.
She studied culinary arts at The Art Institute of Fort Lauderdale and has served as sous chef to Chef Travis Petersen, The Nomad Cook, since September 2025. From Virginia to New York and Chicago, she brings curiosity, creativity and a love of bringing people together to every kitchen she joins.
- CooksBold Latin flavors from her Colombian and Puerto Rican roots, crossed with Asian cuisine
- TrainedThe Art Institute of Fort Lauderdale
- RaisedSouth Florida
- With us sinceSeptember 2025, as sous chef to Chef Travis Petersen
- Books forTour dates, private tables, corporate dinners, demos
- RateOn request
Dates
MIA · 11.21 · SATSold out
Chef Clarissa Ortiz
Miami
The Holiday HighWaitlist →
ORD · 12.17–19Off Menu
Chef Clarissa Ortiz
Chicago
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NYC · 12.26–28Off Menu
Chef Clarissa Ortiz
Brooklyn
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WinterConfirming
More cities on the winter tour
First word to the listJoin →
The cooking
Five courses, one story
Clarissa’s five courses start with her grandmothers’ cooking in Colombia and Puerto Rico, pass through South Florida, and pick up the Asian technique she has made her own, set in whatever region we are cooking in that night. Most Nomad Cook menus follow this shape.
- 01Where it started: a dish from the place the chef learned to cook
- 02The road: something picked up in a kitchen or a city along the way
- 03The region: a dish this place is known for, in the chef's hand
- 04The harvest: the main, built on what was picked, caught or raised nearby that week
- 05The last word: a dessert that closes the story
Produced by
Every Ortiz dinner is produced by The Nomad Cook: the room, the flights, the kitchen, the staff and the seats.
Chef Ortiz at your table
Private tables, corporate dinners and demos anywhere in North America. Send the city, the date and the headcount; a menu direction and a number come back inside one business day.