Nelson Millán, Executive Chef of Vaquero Club (Westlake, Texas), tells C+RC about the younger, diverse membership at his new club, advice for other chefs—and the time he spent touring Central and South America as a percussionist.
“Every time I hear noises in the kitchen,” he says, “whether it’s a whisk in a mixing bowl or a ‘tss’ from a sauté pan, those noises, to me, make music too.”