Life & Work with Luis Ernesto Antopia

Today we’d like to introduce you to Luis Ernesto Antopia.  

Hi Luis, so excited to have you with us today. What can you tell us about your story?
My name is Luis Ernesto Antopia, but I prefer Chef Ernesto! 

I first learned the importance of using the freshest ingredients while cooking with my Abuela (grandmother) when I was 13 years old. 

These early experiences in the kitchen sparked my interest for the culinary arts. I entered the restaurant business at age 15 cutting vegetables, making soups, sauces, and fresh bread. 

I went on to Schoolcraft College to study culinary science and also spent two semesters with some of the country’s top chefs at the Culinary Institute of America in Hyde Park, New York. 

I will always cherish my ‘Extraordinary Experience’ at the NY’s Culinary Institute of America (CIA). 

I have collaborated with multiple talented Chefs throughout Metro Detroit. I have also made multiple appearances on a variety of local news stations for other cooking segments. 

There were many opportunities to work with talented people, but I chose Cafe Cortina once I met the long-established Tonon family. 

Once I saw Cafe Cortina and it’s on-premise gardens and was introduced to the restaurant’s philosophy on hospitality and knowledge of cooking, I knew this played a role in my ambitions and future. 

The Tonon family recognized my passion for cooking and also having a cool calm and relentless demeanor, they positioned me at the helm of their unique operation. 

Today all dishes are pre-discussed and sampled before we add to the menu. What I really love is their receptiveness to my creating special theme Dinners, one being our very popular Latino focused “Spanish Dinner.” 

I have a beautiful wife ‘Holly,’ who is very supportive, and two beautiful daughters, Sofia, 10yr, and Mia 8yr. 

Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
As a first-generation Latino American, I navigated a lot of obstacles, but each one of them has given me the motivation and opportunity to overcome. I look at my challenges as opportunities. It is a philosophy that has allowed me to grow and thrive in my mission at Cafe | Cortina and beyond. 

As you know, we’re big fans of you and your work. For our readers who might not be as familiar, what can you tell them about what you do?
I see my work as a lifestyle, not a job. 

My work is cooking, managing, and living a culture that serves not only our patrons but our team members and the community alike. 

If you had to, what characteristic of yours would you give the most credit to?
‘There is no such thing as success’ is a motto that I truly believe. There are only moments of success, and hopefully, all those moments add up to having successfully lived your mission and purpose in life. 

To me, a chef must be passionate about FOOD, COOKING, be creative, and have a defined palate. In addition to having business savvy, understanding the art of delegation and know how to fix kitchen equipment. 

Endurance, discipline, and stamina is also an important characteristic because you know you’re going to be standing on your feet all day cooking in the kitchen! And you better be OK with it. Not to mention when it is 100• in the kitchen. And yes, you still have to look clean and comport yourself in a cool, calm, and collected demeanor. 

You also have to be able to take criticism and work together as a team. 

If you are consistently living these principles over the long term, success can be achieved!!! 

Contact Info:

• Website: https://cafecortina.com/
• Instagram: https://instagram.com/chefernestoantopia?igshid=YmMyMTA2M2Y=