This interview has been edited for length and clarity.
Can you tell our audience a little about your background?
I grew up in the restaurant industry in the Bronx. I'm a James Beard Award–winning author and have been honored with multiple awards, including Esquire’s Pastry Chef of the Year. My cookbook, Bodega Bakes, came out last year.
Tell us about your bar in Washington, D.C.
Providencia is a 22-seat neighborhood bar I co-own with four partners. We’ve been open for a year, and the menu reflects our Dominican, Taiwanese, and Salvadoran roots—flavors and memories woven into drinks and dishes that represent all of us. Even with accolades like the Michelin Guide and Bon Appétit Best New Bar, we keep the focus on accessibility and community.
How would you describe your food ethos?
Food and recipes are time capsules—pieces of culture passed down, tweaked, and cherished. I respect traditional recipes and technique, but I also love pushing boundaries and finding new ways to present global flavors. If you can make Surinamese food feel at home in Americana, that’s exciting.
How can others in the industry get involved with their community or groups like No Kid Hungry?
You don’t need a big business to make an impact. During the government shutdown, I launched the New Sugar Act, offering free pastries to furloughed workers and people at risk of losing SNAP. We made and distributed over a thousand pastries with help from micro-bakers and local chefs. My advice: connect with organizations that reflect your lived experience and help them help others.
How did you first get involved with No Kid Hungry?
In 2017, while I was the pastry chef at Iron Gate, I participated in a DC No Kid Hungry Dinner. Growing up on WIC and SNAP made the mission deeply personal. Since then, we’ve raised over $45,000 through two dinners and collaborations with brands. It’s been a meaningful journey, and I hope to keep supporting their work to feed kids across America.
Chef Velez (second from left) poses on stage with other celebrity chefs at a No Kid Hungry fundraising event.
What has your advocacy work on the Hill looked like?
I often visit Capitol Hill to speak on different issues, especially to advocate for SNAP. I know firsthand what it’s like to not have enough food, and even started baking because basic ingredients were more affordable than a store-bought cake. Speaking with elected officials is vital—constituents hold real power. Chefs sometimes hesitate to advocate, but our representatives are people just like us (some are even fans!).
How did Bakers Against Racism begin?
During the pandemic, I was doing donut pop-ups to support undocumented workers. After the murder of George Floyd, I wanted to do more and created a decentralized model so anyone could run their own bake sale for justice. We expected maybe 70 local bakers; it went viral instead. We answered 900 emails, heard countless stories, and watched Bakers Against Racism spread across North America and to cities worldwide. Today we operate as a Lighthouse organization, helping direct funds to vetted causes.
Any baking advice for the holiday season?
Document everything. Mistakes often become “happy mistakes,” and many recipes in Bodega Bakes started as technical errors turned into tips and shortcuts. Baking doesn’t have to be intimidating—if you understand ratios, how ingredients interact, and you already know how to cook, you’re halfway to being a great baker.
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