Today we’d like to introduce you to Adria Marina.
Hi Adria Marina, please kick things off for us with an introduction to yourself and your story.
My story started long before I ever imagined becoming a chef.
Growing up on the U.S.-Mexico border, my dad loved introducing me to places that felt completely unfamiliar. Instead of taking me to restaurants that catered to American or Mexican tastes, he would take me to small Korean and Japanese restaurants where we were often the only non-Asian customers. I remember being surrounded by languages I didn’t understand, unfamiliar ingredients, and dishes I’d never seen before. Rather than feeling intimidated, I was fascinated.
Those experiences sparked a curiosity that has never left me.
I wasn’t just interested in eating something delicious—I wanted to understand where ingredients came from, how they were made, and the traditions behind them. Food became my way of discovering the world.
At the same time, I was always creating something. When I was about six years old, I invented a drink I called the “Choco Coffee Bomb.” It was made with instant coffee, chocolate powder, marshmallows, and probably far too much sugar. I poured it into a thermos and sold little cups at school. Looking back, I can’t believe my mom let me sell coffee to children, but what I remember most wasn’t making money—it was watching people enjoy something I had created.
My mom still laughs when she tells the story that, before I could even speak properly, whenever guests came to our house, I would run to the pantry, grab a cereal box, and insist on offering them something to eat. Looking back, I think hospitality became part of who I was long before cooking became my profession.
As I grew older, friends naturally gathered at my house because I loved making sandwiches, snacks, or anything I could cook for them. Even today, many of them still remember those afternoons. I realized that what made me happiest wasn’t simply cooking. It was making people feel welcomed, cared for, and happy.
When my parents traveled during Thanksgiving, instead of spending my savings on myself, I found ways to earn money so I could invite friends over and cook dinner for them. Bringing people together around a table has always been my favorite way to celebrate.
Everything changed when I was sixteen and got my first job. I could have worked as a lifeguard, in retail, or in food service at an amusement park. Without hesitation, I chose food. That experience made me realize that loving to cook at home and cooking professionally are two completely different things. Professional kitchens are demanding, intense, and exhausting—but I loved every second of it. I remember thinking, “I could do this for the rest of my life.”
I first enrolled in college in San Diego, but I quickly realized I wanted to spend my time in kitchens, not waiting to get there. I transferred to Culinary Art School in Tijuana, where what excited me most wasn’t the classroom—it was the opportunity to travel through internships and experience different kitchens and cultures.
From the very beginning, I said yes to every opportunity. If there was an event, I volunteered. I never asked how much I would be paid. Sometimes there was no pay at all. What I was collecting wasn’t money. It was experience.
People often told me I was the hardest worker in the room, and instead of feeling satisfied, it only made me want to work even harder. I’ve always believed that growth comes from showing up, staying humble, and never missing an opportunity to learn.
Not every experience was perfect, and I’m grateful for that. Some internships taught me exactly what kind of kitchens I didn’t want to work in. Those experiences helped me understand that great cooking isn’t only about talent. It’s about discipline, respect, leadership, and creating an environment where people can grow.
During culinary school, one of my classmates and I started baking cakes to help pay for our internships. We sold them outside a movie theater until eventually the theater hired us to become one of their suppliers. Looking back, I realize entrepreneurship had always been part of my personality.
One of my first restaurant jobs was at a Mexican restaurant in San Diego. I applied to work in the kitchen. Instead, they offered me a position as a hostess. Rather than feeling disappointed, I accepted it because I wanted to learn everything about restaurants. While greeting guests, I learned from bartenders, servers, managers, and chefs. That experience taught me something I still believe today: Hospitality begins long before the first plate reaches the table.
As my career continued, I worked with remarkable chefs, helped open restaurants, launched food trucks, developed culinary concepts, and eventually opened Georgina.
Georgina has never been just a restaurant. It’s a place where people come to celebrate, reconnect, slow down, or simply be kind to themselves. The name Georgina represents the kind of woman I admire: strong, warm, generous, and authentic. I wanted every guest to experience those same qualities when they walked through our doors.
For me, luxury isn’t caviar or expensive ingredients. Luxury is having time—time to sit around a table, laugh, reconnect, celebrate, and create memories.
Early in my career, I believed the perfect plate was everything. Today, I still obsess over every detail, but I’ve learned that the perfect dish means very little if people don’t leave with a memory. I want them to remember the birthday they celebrated, the conversation they had, the friend they reconnected with, or simply the feeling of being cared for.
I often say that if someone wakes up and thinks, “I need to treat myself today. Let’s go to Georgina,” then we’ve accomplished exactly what we set out to create.
My cooking is deeply rooted in curiosity. I don’t collect recipes. I collect memories.
If I taste an unforgettable sauce in Israel, I’m not interested in copying it. I’m interested in understanding what made it unforgettable, then asking myself how that memory can become something completely new through the ingredients, products, and traditions of Baja California.
I don’t recreate traditions. I honor them by telling my own story. Every dish at Georgina begins with a memory.
Television entered my life almost by accident. One day I received a message on Instagram asking to speak with my manager. The funny thing was… I didn’t have one. So I asked a friend to pretend she was my manager while I figured everything out. That unexpected phone call led me to Top Chef, and later to Colombia, where I spent several years filming television and eventually became a judge on MasterChef Colombia.
Looking back, I realize that cooking has given me a life I never could have imagined. It has allowed me to cook in different parts of the world, discover extraordinary cultures, and meet people I never thought I would have the privilege of knowing. Every journey has shaped me—not only as a chef, but as a person.
Food has taken me places I never dreamed I’d go, but more importantly, it has introduced me to people I never dreamed I’d meet. The greatest gift my career has given me hasn’t been television or recognition. It’s the opportunity to keep learning, keep traveling, and keep seeing the world through food.
Looking back, I realize that cooking has never really been my purpose.
My purpose has always been hospitality.
Food simply became the language I chose to express it.
People often think the chef should be the star of the restaurant. I’ve never believed that.
For me, the chef should never be the main character.
The real story begins when the food reaches the table.
It’s in the conversations people have.
The celebrations they share.
The comfort they find.
The laughter.
The tears.
The memories they create together.
Every dish I create is simply an invitation to make one more memory.
If someone leaves one of my restaurants feeling more connected, more cared for, or simply a little happier than when they arrived, then I’ve accomplished everything I set out to do.
Because, in the end, that’s exactly what I’ve been trying to do ever since I was the little girl offering cereal to anyone who walked through our front door.
The story was never about me.
It has always been about the people around the table.
Café Cometa is the newest concept within Adria Marina Hospitality and one we’re especially excited to grow. It’s a coffee bar built around thoughtful hospitality, offering carefully crafted coffee alongside pastries and food inspired by our travels, memories, and the flavors that continue to inspire us. Our vision is to bring that everyday experience of warmth, quality, and connection to many more communities in the years ahead
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?
One of the biggest challenges was earning credibility at a young age as a woman in professional kitchens. Those experiences taught me resilience and pushed me to let my work speak for itself.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Georgina Restaurant is the flagship concept of Adria Marina Hospitality, where our mission is simple: to create unforgettable experiences through food and genuine hospitality.
More than a restaurant, Georgina is a place where people come to celebrate, reconnect, slow down, or simply treat themselves. We believe the most memorable part of a meal isn’t just what’s on the plate—it’s how people feel while they’re with us.
My cuisine is inspired by travel, curiosity, and the stories I’ve collected around the world. Rather than replicating traditional dishes, I reinterpret flavors, techniques, and memories through the lens of Baja California, creating food that feels both familiar and unexpected.
Beyond Georgina, Adria Marina Hospitality develops culinary concepts, collaborates with brands, creates private dining experiences, consults on hospitality projects, and participates in culinary events around the world.
What sets us apart is our philosophy: the guest—not the chef—is the heart of every experience. Every detail is designed to create meaningful moments that people remember long after the last bite.
How can people work with you, collaborate with you or support you?
I love collaborating with people and brands that believe food has the power to bring people together. Whether it’s through restaurant partnerships, brand collaborations, culinary festivals, private dining experiences, destination events, consulting, or speaking engagements, I’m always excited to create meaningful experiences that connect people through hospitality.
I’m especially interested in working with brands and organizations that value authenticity, creativity, craftsmanship, travel, culture, and storytelling. The best collaborations are the ones where everyone brings something unique to the table and creates something memorable together.
Of course, I would also love to welcome people to Georgina in Tijuana, where they can experience our philosophy of hospitality firsthand. Whether we’re collaborating on a project or simply sharing a meal, my goal is always the same: to create experiences people will remember long after the last bite.
Contact Info:
- Instagram: Adriamarina elcafecometa georginarestaurante
