Metz celebrates recipes from a pair of its Latin chefs for Hispanic Heritage Month

Hispanic Heritage Month runs from Sept. 15-Oct. 15, and Metz Culinary Management is celebrating by featuring authentic dishes from two of its Latin chefs: Eddy Jiminian De Jesus, executive chef at the Lutheran Haven retirement community in Orlando, and Gloryselle Lopez, chef at Hillsborough Community College in Tampa.

Both have contributed personal recipes that are being served at the dining operations Metz manages, which range grom K-12 to colleges, healthcare, B&I and senior living. Diners can sample Pollo Guisado, a hearty braised chicken stew, from Chef De Jesus, and Flan de Queso (cream cheese flan) from Chef Lopez. 

Born in the Dominican Republic, Chef De Jesus moved with his family to Puerto Rico at the age of nine. “My mom worked hard as a housekeeper. She’d leave at 6 a.m. and return home at 6 p.m. to make dinner,” he said. “I would watch her cook and ask lots of questions about how to make the meals.” At 12, De Jesus made his first meal for the family and has been cooking ever since. 

Pollo Guisado, typically cooked with garlic, peppers, onions, potatoes and sofrito, is a family tradition.

Chef Lopez contributed her family's recipe for Flan de Queso. 

Chef Lopez’s culinary journey is also deeply rooted in a family that’s passionate about food. “Growing up, I spent countless hours in the kitchen with my great-grandmother who taught me the traditional Puerto Rican dishes,” she said. “This early immersion in authentic flavors and techniques laid the foundation for a lifelong love of cooking.” In addition, her father was a professional chef who inspired her to develop her culinary expertise.

“At Metz, we are committed to culinary inclusivity and meeting the unique and diverse dining needs of all our guests,” said executive vice president Maureen Metz in a statement. “By offering selections drawn from many different regions and cultures, we aim to satisfy the desire among some guests for a taste of home, as well as introduce other guests to new and exciting choices.”