In this episode, we chat with Luis Cabrera, a renowned chef and entrepreneur from Mexico. Inspired by his grandmother's cooking, Luis developed a passion for food early on, which led him to study Italian cuisine and work in restaurants around the world. In 2009, he opened his own restaurants in Auckland, New Zealand.

When the pandemic forced him to close his restaurants, Luis turned his creativity to cocktails, experimenting with tequila to create a unique margarita recipe. This innovation led to Besos Margarita, a ready-to-serve drink that has since won seven international awards.

Luis shares his journey through the highs and lows of the hospitality industry, from running his own business to launching an internationally acclaimed product. He offers advice for aspiring chefs and entrepreneurs, reflecting on how passion, persistence, and creativity can turn challenges into opportunities. The Restaurant Association is the link between good food and good business. It supports New Zealand's diverse and creative hospitality businesses to deliver first-class experiences to diners. Since its humble beginnings in 1972, it has worked to offer advice, help and assistance in every facet of the vibrant and diverse hospitality industry. The organisation now represents, advocates and cheerleads for more than 2500 hospitality businesses within New Zealand. It offers advice and assistance on key industry issues, from property lease advice to wellness in the workplace. The Association also provides its members with industry-wide accreditation programmes, which set best practice standards and help them measure how they're tracking. It also works in partnership with the Ministry of Social Development to deliver the Hospostart and Springboard training programmes.