This month on Pass It On, we’re spotlighting Chef Axel Torres, Executive Chef at The Four Seasons Atlanta. From studying law to becoming a culinary leader, Axel’s journey is a powerful reminder that purpose doesn’t always follow a straight line. What started with cooking shows and home kitchen moments evolved into a career shaped by passion, people, and impact. Read on for his reflections, practical advice, and why food waste is such an important issue to him.
From Passion to Plate
How did your culinary journey begin?
I was actually on track to become a lawyer. I was studying criminal justice in Puerto Rico, halfway through college, when I realized I wasn’t passionate about it. I had always been drawn to food—I grew up watching cooking shows and helping my parents in the kitchen. My dad wasn’t a professional chef, but he loved to cook, and I picked up that passion from him. So I made the switch. Once I started culinary school, it all clicked and I found my place.
What would your final meal be?
It would be tostones, a deeply comforting dish to me. Tostones are a traditional dish made from green plantains. You slice them, fry them once, flatten them, and then fry them again until they’re golden and crispy. In Puerto Rico, we season them with salt—sometimes garlic—and serve them as a side or appetizer. They’re crunchy, savory, and for me, pure nostalgia. This kind of food reminds me of home in Puerto Rico and also connects to my wife’s Colombian heritage, where a similar dish is called patacones. It’s not fancy, but it nourishes the soul.
What changed your perspective on food waste?
Spending time in rural Colombia with my wife’s family really opened my eyes. In those areas, people go day by day just to get a meal on the table. That contrast—between their reality and the waste I’d see in luxury kitchens—stayed with me.
Ingredients of Success
What are your ingredients for success?
Kindness, humility, and open communication. I like to be on the floor with my team, not behind a desk. I check in with them every day, ask how their families are doing, and really listen. When people feel seen and respected, they show up differently. They give more of themselves. It’s not complicated—but it’s powerful.
What’s the best piece of advice you’ve received?
“Lift your head, look people in the eye, and smile.” That came from a supervisor early in my career. I was shy and kept my head down a lot. But I learned quickly that how you carry yourself affects everyone around you. Especially as a leader, your energy sets the tone. Even on tough days, I try to smile and lead with calm—it makes all the difference.
What drives you?
My family. I have two daughters—one is ten months old, the other is ten years. They keep me grounded. I want to be present at home and at work, and that requires balance and organization. The old-school chef lifestyle of 16-hour days is changing. I’m building something better—for me, for my team, and for the people we feed.
Proof in the Pudding
What’s your proudest achievement in reducing food waste?
Within six weeks of using Winnow at the Four Seasons Atlanta, we reduced food waste by 20%. The data gave us a clear picture—we were overproducing in certain areas. I followed up with the team and learned that Clarence, who’s been with the hotel for 27 years, used to manage cafeteria orders before those duties had shifted. So we made a change. Clarence took back the cafeteria, and our banquet chef focused solely on banquets. That simple restructure, combined with Winnow’s insights, helped us take fast, focused action.
Bite-Sized Pro Tips
What’s one key takeaway for chefs aiming to reduce food waste?
Get involved with your local community. Visit schools, talk to farmers, volunteer with food donation programs. When you see what food means to people who don’t always have enough of it, you stop taking it for granted. That perspective changes everything—from how you order, to how you prep, to how you lead.
Fuel for Creativity
Where do you find inspiration beyond the kitchen?
Chef’s Table on Netflix always gets me thinking creatively—especially the episode featuring José Andrés, who brought the soul of Spanish cuisine to the U.S. through storytelling. “I don’t believe I’m a chef. I try to be a storyteller.” says José Andrés. That quote resonates with me - Through food, we tell stories of culture, resilience, and innovation.
I also recently participated in a sustainability program at Noma in Denmark, where we explored everything from food miles to ingredient sourcing. It was eye-opening. You can read more about that experience in this Food & Wine article.
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