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You want to witness a miracle? Watch people do what they love and see how that impacts everyone around them. From their hard working team members, to their customers, loyal advocates and even charitable organizations.

This impressionable 27 year-old behaves like a veteran in mind, spirit, experience and talent, and the growing popularity that is 319 Hidden Kitchen, a community style dinner that brings complete strangers together in efforts to make new friends, conversations and connections while having a unique dining experience, is proof of it.

After diving head first into culinary school back in 2009, Ivan has successfully maneuvered 9 years of his journey, which included a launching point at the renowned Bohemian Club in San Francisco, a stint with Tempo Urban Bistro and his first attempt at a food truck, only to make his way into a very niche concept that not only brings back generations of traditional family style dining, but brings together local artisans, food purveyors and charities alike.

I signed up for one of his dinners, an experience worth way more than the $65 price tag, and from the moment I walked in, I knew the man had struck gold with his idea. Three of us took the remaining seats in the middle of the table of complete strangers, only to leave that night with a few extra friends.

Ivan: I was born in Morelia Mexico. My dad brought us to the US when I was 2 years old. My parents raised my brothers and sisters in Avondale AZ. My parents spent all their savings to move and give us a chance for a better life

Ivan: Yeah, I love everything about growing up as child, I strongly believe that growing up the way I did was what made me the person I am today. Seeing my dad work 7 days a week to give us everything we needed, is the main reason I work so hard

During that time, I needed the money and I chose work over school, which now I regret, as I would have loved to finish. However, I am very lucky to have had the people around me who influenced me in my career.

The culinary director from EMCC Steven Griffiths would always sign me up to do charity events, demos, literally everything dealing with food. One day he contacted me saying he got me a job at one of the most exclusive clubs in San Francisco.

I can defiantly say the most fun I ever had cooking was working the food truck, but unfortunately the truck was involved in a car accident where we got rear ended by a Sparkletts Water Company. That case took nearly two years to settle, and by that time I was in debt, so I was back to square one.

Ivan: One of my friends Lucy Lamont reached out saying she was looking for a chef to cook for an event where they auction every seat to raise money for the Leukemia and Lymphoma Society.

Within 15 minutes we had guests emailing us they wanted to be removed from our email list. That really hurt me as we lost over 10% of our mailing list. And we never looked at them as customers more of a family of foodies. That was a big blow for me which led me to stop doing dinners for over a year.

We started doing pop-ups once again and it slowly developed into a full-service catering company focusing on bringing people together, one meal at a time. With all the hard work and not giving up despite of all the ups and downs, our pop-up supper clubs sell out again within a few hours. And we are currently getting booked more and more for caterings.

If I told you a story of me starting to cook because of my mom, or my grandmas cooking. I would be lying to you. I was raised in a super traditional Mexican family, meaning we all ate dinner together. And my mom made fresh food and tortillas from scratch every night.

One day I went into work and her parents asked for me personally. They asked if I could make her dessert for her birthday Friday night. She asked specifically for me to make it as she said I made her want to be a chef.

Hearing that from an 8-year-old only made it that much more special. After she had dinner, I invited her to the kitchen to help me assemble her dessert and just seeing her face light up eating the dessert was worth all the hard work and long hours.

For example, we start all our dinners with bread and butter. We place a plate with a butter rose and some fresh bread but only one knife and place it in the center. So now you will have to say hi in order to dig in.

So, next time they book we look at the notes and we refresh our minds. We also take note of every menu they had when they dined with us. This allows us to make sure they never have the same menu item twice

We had a group of 20 girls dine in the middle of the store. They enjoyed a 5-course tasting menu, we gave them flowers and chocolate covered strawberries at the end. The store gave them 50%off the store that day. So, they literally had the best day of their lives. Food wine and shopping, can it get any better? (laughter)

We also ask for 1 Social Media handle as we like to look for info on the guest like birthday, anniversary or even an upcoming graduation. If they book a seat during any of those dates will do something special for them without knowing.

Ivan: I think the biggest obstacle is being taken seriously in the industry. Being so young and pursuing your own thing in an industry where most of it top players are twice as old as you, is very difficult.

Ivan: Partnerships! The amount of partnerships have been a true blessing. Everything from being invited to do events as charity events and fundraisers. We are currently in the works of opening a food truck with our partners that we met at one of our dinners.

There can be so many reasons you do what you do. For me cooking has been a longtime love. However, even when I was in high school and just starting to dapple in the kitchen, I was motivated because of a love of people. Cooking and baking hold so much power to show love, to bring comfort, to properly nourish and build up a person, and even to heal.

While what we are eating and how well I succeed in feeding us as well as I want to ebbs and flows with the changing seasons of my life, I have never regretted the time, commitment, and love it takes to make food for my family. Here are some thoughts I had on what I am grateful for when cooking my own food.

In the hustle and bustle of life, it pays to slow down for a second to remember the beauty in what you have been given. I am grateful for our many blessings. One, out of many, is the chance to make a difference with the food that I cook. It certainly not always perfect, but I am grateful for it all the same.

I am a professional Chef, who has, mostly, left the restaurant/catering business to concentrate on teaching kids and families how to cook, grow food and nourish their

themselves. I had someone ask me today, in an interview, what I liked most about being a Chef. I answered, rather quickly, that I liked feeding and nourishing people, and helping them to understand food. I think they were suprised at that answer.

I am grateful for finding this rocky path, and know it makes a difference.

I think our grocery bill stays down because eating healthier foods stays with one better. There is not seemingly the need to snack as much. And knowing that a few almonds and a fresh fruit will do the trick helps. It is a trick though to control the food budget and tips from others is always good. Because there are only two of us, our biggest challenge to overcome is to buy and cook too much. Our appetites have changed so we are learning to buy smaller quantities and cook less to avoid waste. It seems the grocers are into selling larger quantities of certain produce. Even in the health food store, one must read labels and look for the most economical buy.

What an incredible post. I love all the reasons you shared and why you choose to do it! Cooking healthy meals for our families is one of the biggest benefits and lessons we can give them. Thanks for sharing! This once again reminds me of the amazing blessings cooking healthy foods for my family can have!

What a lovely testament to the power of food. When I was growing up, family dinners were always at the table, sit-down, and a time for connection and conversation. Food is a wonderful way to express love, especially as an act of service. Makes me want to cook!

I love to cook too!!

thank you so much for telling us your story. I have been cooking since I was almost born. My mother, was a nurse and she was always working. So, as a young girl, I learned how to cooked for myself and my sisters. So, over the years I became a cooker for the rest of the family and we always get together and have fun times. For example, when my children and I are hungry,while we are watching a movie, I just get up, open the refrigerator, and find whatever is inside and start cooking. Now, as an adult and mother of two children, I taught them how to cook and eat healthy and I hope they will teach their own children too. love

Salvatore immigrated to the United States from Italy in 1963 and started in the food industry at 12 by doing bicycle deliveries in Brooklyn for A & S Pork Store. He opened his first A & G Italian Fine Foods location in Sayreville in 1971.

Petroni is now the former chef/owner of the Fortina Restaurant Group (which he left in 2020) and the 2018 "Food Network Star.'' He also appeared in the Food Network documentary Restaurant Hustle 2020: All On The Line." But in the '80s, Petroni was just a kid sitting in front of a television screen at his home in the Bronx, watching the Discovery Channel during commercial breaks on Nickelodeon.

His father signed up to serve in the Vietnam War and worked as a carpenter when he returned. His side hustle was as a produce supplier for restaurants. Petroni remembers waking up at 1 a.m. to go with his dad to Hunts Point Produce Market in the Bronx.

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