Chef Daniel Bojorquez grew up in the small town of Sonora, Mexico, just south of the Arizona border. As a young boy he spent time with his grandmother, who was a wonderful cook. Under her loving supervision, he would grind native-grown corn and mix the dough for tortillas, which she would then press and cook. It was in these early years that the seeds for Bojorquez’s love of food and cooking were planted.

After living for a year on a ranch, where he hunted wild game and made cheeses from scratch, Bojorquez became passionate about making cooking his career. He decided to study at the Culinary Institute of Puebla in Mexico City where he was exposed to many cuisines of the world with a focus on classical and contemporary French fare and technique.

Shortly following his graduation, Bojorquez relocated to Boston where he cooked at both UpStairs on the Square and Aquitaine. He took his career to the next level as Executive Chef of Masa, where he received high praise for his culinary leadership. He took apprenticeship under esteemed Chefs Charlie Trotter and Rick Tramonto before finding his way to Chef Frank McClelland’s kitchens at L’Espalier and Sel de la Terre Long Wharf, and was appointed Executive Chef of Sel de la Terre Natick.

In spring 2014, Bojorquez and McClelland opened La Brasa in East Somerville. Taking inspiration from the neighborhood as well as Bojorquez’ background, the menu has culinary influences rooted in Mexican, Peruvian and Middle Eastern traditions, to name a few. It’s designed to remind diners where they came from even as it takes them to new, far-off locales – and it’s earned rave reviews since day one.

Bojorquez currently lives in Dorchester with his wife Emily.