Adriana Urbina

Adrianna Urbina is a Venezuelan award-winning chef and culinary consultant based in New York, with over 12 years of experience in the restaurant industry.

Her culinary journey began at top international culinary institutes, including L'ecole de Cuisine Alain Ducasse in France and Sumito Estévez’s Instituto Culinario Caracas in Venezuela. Urbina honed her craft working in Michelin-starred restaurants such as the 3-star Martin Berasategui and Andoni Aduriz’s Mugaritz in Spain, as well as Rouge Tomate (1-star) and Atera (2-star) in New York. Additionally, she pursued studies in holistic nutrition and gut health at the Institute of Integrative Nutrition in New York City, blending her fine dining expertise with a focus on health-conscious cuisine.

Adrianna’s approach to cooking emphasizes responsibly grown, locally sourced produce infused with traditional Latin American flavors and a modern twist. Her commitment to quality, sustainability, and creativity has led her work to be featured in major publications like Forbes, Vice Media, Women Entrepreneurs, and Refinery29. Urbina’s talent for creating innovative, flavorful dishes has earned her widespread recognition in the culinary world.

A formidable presence on television, Adrianna has competed in numerous national cooking shows and made a name for herself as a three-time champion of Food Network’s “Chopped,” making her the only Latin-American female chef to win the title multiple times. Her on-screen presence extends beyond competition shows, as she’s also a food contributor for Yahoo's "In the Know" media and the star of Verizon Media's “Zero Waste Kitchen,” where she advocates for food waste reduction through practical cooking tips and recipes.

Urbina is not just a chef but a thought leader and advocate for sustainability and inclusion in the food industry. She is the founder and culinary director of Tepuy Collective, a platform that curates culinary events and connects talented female chefs with corporations and brands, encouraging them to use their purchasing power to support inclusive food businesses. Her advocacy for women and sustainability has also been highlighted in major campaigns, including L'Oreal's celebration of Women's History Month.

In addition to her many roles, Adrianna develops culinary content for brands and has been featured in various media productions, including Refinery29’s mini-series “Good Chef, Bad Kitchen,” Epicurious’ “4 Levels,” and Well + Good’s “Healthy Eating with Adriana.” Urbina’s work not only inspires creativity in the kitchen but also promotes mindful eating practices and sustainability, making her a key figure in both the culinary and wellness industries.