From Graffiti Walls to Gourmet Kitchens: How Alberto Trevino Blended Art, Hip-Hop, and Culinary Passion into a New Career
by UHCHI Staff, Carlos Mata
“Creative,” “artistic,” and “imaginative” are just a few of the words used to describe UHCHI Apprentice Alberto Trevino. A proud graduate of Columbia College Chicago, Alberto’s professional and personal journey has always been at the intersection of expression, art, and community. “I’ve been in the professional art world for most of my career—Art Director, graffiti artist, designer—you name it, I’ve done it!” He said.
His creativity wasn’t just limited to the canvas or screen. Alberto has long been involved in curating cultural experiences that bring people together. He plays a key role in planning and organizing Logan Square’s Battle 4 the Eagle, a vibrant celebration of urban art revolving around hip-hop, breakdancing, and graffiti art. He also earned the distinct honor of being able to serve as an official Olympic breakdancing judge—an accolade that speaks to his passion in the dance and hip-hop scenes. And in a surprising twist, one of his favorite creative outlets turned out to be cooking!
“I’ve always been curious about food,” Alberto shares. “It’s an art—you’ve got the history, technique, and the science. Before UHCHI, I didn’t know anything about the science.”
During the time Alberto was looking for a change in career trajectory, he attended a local career fair and stumbled upon a table offering just that—the UHCHI Chef de Partie apprenticeship. With a mix of curiosity and determination, Alberto joined UHCHI’s 14th cohort. What started as an interest quickly grew into a full-time profession. Under the guidance of Chef Victor Martinez & Chef Keith Potter, Alberto discovered that the kitchen could be just as expressive a space as a graffiti wall or dance floor.
He embraced every part of the training program with a smile and an upbeat attitude. “It’s a tough program, but it really prepares you for what’s out there.” Alberto says. “Chef Victor and Chef Keith—sometimes they’re strict on you, but that doesn’t mean that they don’t like you, it means that they do like you and they want you to succeed! It’s because of those hard times that I’m better at what I do now. “
After successfully completing the 8-week program, Alberto was offered a full-time position with Flik United Lounges, working at the Polaris Lounge—one of the premier VIP lounges in the United States.
Reflecting on what led him to cooking, Alberto opens up: “I had kids super young; I had to move out and moving out meant finding different ways to feed my children.” The transition to a culinary career had a major impact on his life. “For two years, I was searching for a full-time job. During that time, I was doing gig work—Lyft, deliveries, you name it. It was tough. Now, I have a stable job, I have insurance, benefits—and most importantly, I have more time for family and friends.”
When asked about his goals, he’s clear: “My immediate goal is to keep learning and become a Sous Chef, then Chef.” Just two months after starting at Flik United Lounges, he was promoted from prep cook to full-time cook. “My long-term dream is to open a vegetarian restaurant. Good vegetarian restaurants, those are few and far between, I’d love to open my own business.” Alberto recently completed his first Chef Assessment, earning high praise from his chef and team. We’re anxious to see what he cooks up next!