OUR GANG
the leaders of our banda
Chef-OWNER Diana DAVILA
Chef Diana Dávila is the Chef and Owner of Mi Tocaya Antojería. A native of the Chicago suburbs, Dávila grew up in kitchens and began working in her parent’s taqueria at the age of 10. In 2015 Dávila was featured as one of 21 Chicagoans in the Chicago Reader 2015 People Issue.
To continue her culinary exploration, Dávila studied under Chef Susana Trilling at the Seasons of the Heart culinary school in Oaxaca, Mexico. Leaving her family’s restaurant to diversify her culinary palette, she went to one of 2005 Esquire Magazine’s “Best New Restaurants”, Butter and cooked under the direction of Ryan Poli. In 2007, she accepted a new opportunity to work alongside Guiseppe Tentori as the fish cook at the Michelin starred Boka. In 2008, she took a break from the Chicago winters and landed in D.C, where she spent four years under the wings of well-known restaurateur, Jackie Greenbaum. Her work in the nation’s capital was heavily lauded and while there she was recognized by Washingtonian as one of 13 “Culinary Rising Stars” in 2010 as well as one of five “Female Force” chefs by Washington Life in 2011.
After returning to Chicago and opening the innovative Cantina 1910 Dávila opened her first restaurant, Mi Tocaya Antojería. At Mi Tocaya guests are invited to enjoy Davila’s takes on familiar Mexican favorites; less known regional specialties; and completely new dishes that are inspired by her Mexican heritage.
CHEF DE CUISINE - DEREK SERRANO
Derek Serrano knew he wanted to be in the hospitality industry from the time he was 16. With a father who was a sommelier and a family that owned fast casual concept - Taco Burrito King - with 13 locations, hospitality is in his blood.
Serrano originally began cooking with his grandmother who cared for him when he was a child while his parents were working. Learning her variations of mole, carne asada, and other traditional Mexican dishes, she was his main inspiration for pursuing a career in hospitality. Serrano attended Kendall College in Chicago and following a stint cooking a private club in upstate New York, he returned to Chicago determined to build a career in his hometown. eventually earning the role of Executive Chef at farm to table concept TWO in Chicago, where he worked intermittently throughout his career. During his time at TWO, he also sustained the restaurant’s Michelin recognition, earning its seventh Bib Gourmand.
In 2021, Serrano returned to his roots cooking Mexican cuisine with James Beard Award Nominated Chef Diana Dávila at Mi Tocaya Antojería. As Chef de Cuisine, he collaborates with Dávila to put a modern twist on classic Mexican dishes.
JR SOUS CHEF - CHRISTIAN SANTOS
Chef Santos, a Chicago native, grew up in Cicero on the Southside of Chicago. He began cooking at a young age, making dinner for his siblings while his parents worked long hours.
The inspiration to become a chef came early after watching the heartwarming classic, Ratatouille (He’s our very own Linguine!) Drawing from this inspiration, Santos started his career at the ripe age of 17. He landed his first restaurant gig at a just down the street from his college, Everest. Though his beginnings were humble as a dishwasher, Santos, ever curious, worked his way through the culinary world quickly. Working at Chicago legends like El Solazo and world renowned Smyth + The Loyalist Santos refined his craft, knowledge, and skills. Finally, making his home at Mi Tocaya. Santos says working at Mi Tocaya has helped him reconnect with his heritage and through food and learning strengthen his family bond.
BEVERAGE DIRECTOR - Estefania Bermudez
A Colombian native, Estefania Bermudez spent much of her childhood in the Coffee Axis where her family cultivated yuca, plantains, and coffee. She moved to the Rogers Park neighborhood of Chicago with her family at an early age where the Mexican community openly welcomed them.
Estefania began working in the restaurant industry at 17 years old and eventually found made her way to Nellcote and RM Champagne. During this time, Estefania fell in love with meeting new people and building community. She began learning about cocktails and wine and came to realize that the timeless and often intimidating beverage was a passion of hers
She opened S.K.Y. as a server and became their sommelier in the summer of 2019 before achieving the role of Wine Director in the summer of 2020. Later that year, she left S.K.Y. to volunteer full time at The Love Fridge Chicago – a mutual aid group grounded in food security, working to place community refrigerators across Chicago.
Joining the Mi Tocaya Antojería team in April 2021. She started off as a server before they decided to start a wine program, something the Mexican restaurant had not yet done. Estefania took on the position of Beverage Director where she became responsible for developing and managing the wine program as well as building an agave program.
Estefania is enthusiastic about making wine accessible, fun, and approachable to anyone who walks through Mi Tocaya’s doors. She is one of the few women of color/Latinx women working in wine and beverage in the Logan Square neighborhood which is a strong motivator for her. Her responsibilities additionally include educating the staff on the beverage program, training and managing front of house staff, social media and website management, and more. A resident of Avondale, Estefania enjoys spending time with her family, reading, nurturing the community, and continuing to learn about wine and agave. In her time off, she loves spending time with her dog, raising and training him, taking him on hikes and outdoor adventures, and spending as much time as she can with her little brother.