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Flavors of Passion Awards All Rights Reserved 2011
Award Winners
Entrepreneur of the Year
Omar Covarrubias
State Award
Chef Jesus Campos
Priscila Satkoff
Chef Gilbert M. Alaquinez Jr. born February 28, 1981, in San Antonio Texas started his cooking
career at the very early age of 5 in his grandmother's kitchen. After graduating high school Gilbert's
first job was at a restaurant where his duties included basic prep work and washing dishes. He
learned to appreciate the use of finest ingredients available that were also environmentally
sustainable. After 2 years at Bon Appétit he was invited to Little Rock Arkansas to fill in for an
executive chef at ALLTEL's main headquarters. He did so well that the position was offered to him
two weeks later. He spent approximately two years working for Chef André, he was offered a job at
the Arkansas Governor's Mansion and as we say the rest is history. Gilbert has been featured in
several magazines and articles in and around the Little Rock area for showcasing his culinary
talent. Gilbert remains humble always striving for new ideas and techniques from everybody in the
food service industry from dishwashers to Chefs.
Jesus Campos began his epicurean career path in the kitchen of Dallas' most venerable chefs,
Charlie Zacher, Willie Rossel and Bernard Herman before attending the Culinary Institute of
America in Hyde Park and Napa Valley and earning a coveted apprenticeship at the Dallas
Petroleum Club under Jim Fleuelling. In 1994, Campos landed his first executive chef positions at
the Dallas Petroleum Club, one of the premier private clubs in Texas. Campos has personally
cooked for former President's Bush and Ford; former Vice President Cheney and his wife; Texas
Governor's legislatures and members of Congress, as well as numerous celebrities and athletes.
He is a member of the Texas Chef's Association as well as the American Culinary Federation. He
is blessed by his beautiful wife Erlinda, daughters Melissa, Estella and Vanessa, and one son,
Salvador who currently has earned an apprenticeship under his able stewardship. Campos is
renowned in the local Culinary world, and adored in his childhood town of San Luis, Mexico.
Chef Gilbert Alaquinez
National Award
Local Award
Chef Omar Covarrubias was born in Mexico City August 24, 1969, and at a very young age he was
already experimenting with traditional Mexican products at his family's hotel kitchen in Cuautla,
Morelos, Mexico with the guidance and "secretos" of traditional "cocineras" from several regions of
Mexico. He attended and graduated Johnson and Wales Culinary School in Florida. He was
chosen as the Executive chef for governmental functions including gala dinner for Mexican
President during his visit to the world economic forum in Davos Switzerland. Chef Omar
Covarrubias' specialties and own creations include: Sol y Luna salad,Filete Don Omar, Camarones
a la Cova, Ossobuco azteca, Tres leches de Chiapas, los 7 moles de Omar, Langosta budin, and
Pate de pato al chipotle. Chef Omar is a producer and host of the TV program "Conoce México por
sus Sabores" ("know Mexico thru its flavors") Recently awarded by AMAAC (Asociacion Mexicana
de Artistas y Asesores Culinarios - Association of Artists and Assessors of Culinary art).
Life achievement Award
A native of Colonia San Angel, Mexico City, Priscila Satkoff grew up in a family that relished food
and entertaining. As a child, she often helped her mother and grandmother shop for food and
prepare meals for the family, absorbing their cooking techniques and flair for entertaining. Priscila
had earned her bachelor's degree in art history from the University of Mexico and was studying for
her master's degree when she met Vincent Satkoff while on vacation in Cozumel. The two got
engaged and married soon after, then moved to Chicago.Priscila has been graced with accolades
including being named "Chef to Watch" and "Rising Star Chef" by the Chicago Tribune and
Chicago Sun-Times, respectively, and hosting the TV Food Network's "Melting Pot." In 2009
Priscila and Vincent published "The Salpicón Cookbook." In 2010 Priscila was named "One of the
Top Chefs of Mexico" by Larousse Gastronomique. February 2011, saw the induction of Chef
Satkoff into the Chicago Culinary Museum's Chefs Hall of Fame.
Rudy Guerra Sr.
Rudy's Tortillas was founded by Joe R Guerra March 15 1945 as Texas Tortillas. Rudy Guerra
worked many years with his dad. On January 1, 1964 Rudy bought the tortilla company and
named it Rudy's Tortillas. Rudy Guerra built a bond with the cooks and chefs of D/FW
restaurants and hotels. The plant burnt in 1994, along with every piece of equipment.
Committed to his customers and employees, he built a new plant. Rudy grew the tortilla from a
spoon for rice and beans to a bread replacement.Rudy's produces low carb, garlic, chipotle,
whole grain, organic, kosher, trans-fat free and many other variations. Rudy has been married
for over 50 years to his grade school sweet heart, Carmen. Together they are working toward
filling three education endowments at Jesuit, Ursuline and the University of North Texas.
The main source of funding comes from the annual golf tournament in October.
The main source of funding comes from the annual golf tournament in October.
Awards