MEET THE CHEFS
ADAM CAVAZOS
Originally from the Rio Grande Valley Chef Adam honed his culinary skills at Texas Culinary Academy in Austin Tx. Working in and around the Austin area for several years he returned home to pursue a culinary career in south Texas. After holding down positions as sous chef and executive chef at some of Mcallen’s best known eateries, he and long time friend and fellow chef Jesse Castellon, started a weekly pop up called The Midnight Supper Club. The weekly dinner club quickly gained in popularity and the two were soon asked to partner up to work on a new project, Spork. Here Chef Adam works closely with Chef Jesse Castellon to bring you their take on modern American cuisine using as much locally grown and organic products as possible.
JESSE CASTELLON
Chef Jesse started off his career in small mom and pop restaurants like Rio Grande Grill and Cortino’s in Weslaco. Here Chef Jesse learned the importance of scratch cooking and taking pride in your food. Later he became part of another cooking team and learned many aspects of the catering business. Here he met Chef Adam Cavazos and went to work with him at another local eatery. After a couple of years as Sous Chef of Alhambra in McAllen, Chef Jesse began learning about sourcing local fresh ingredients and soon after was hired at a small culinary school. In 2012 Chef Jesse won the Iron Chef Cook off at The Club at Cimarron. Soon after he teamed up with Chef Adam and started The Midnight Supper Club, a weekly underground pop up. Chef Jesse now heads the kitchen at Spork New American Cuisine with Chef Adam and is looking to push the RGV culinary scene in a new direction.
JENNY VELA
Jenny Vela discovered her passion for the hospitality business at a young age watching and admiring her father work day in and day out in the restaurant industry for over 25 years. Her love of food and restaurants drew her into a 6 year stint as a server and assistant manager at Applebees and Red Lobster. With a growing desire to work in one of the top restaurants in the area Jenny landed a position at house wine and bistro as a server.It was there that her love and thirst to learn more about management operations and wine knowledge began and started her four year journey as a server, supervisor and manager. Jenny's goal is to help create and be a part of a restaurant scene with unparalleled food (organic and locally sourced) paired with beautiful wines in a relaxed and inviting atmosphere made for a dining experience you won't soon forget.
