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Successful chefs

Diaz puts the finishing touches on a salmon dish. The Pacific Grille executive chef designs the menu, directs a staff of eight and prepares meals for more than 100 customers every day.

Diaz puts the finishing touches on a salmon dish. The Pacific Grille executive chef designs the menu, directs a staff of eight and prepares meals for more than 100 customers every day.  (Mel Melcon / Los Angeles Times)

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family

The Diaz family (Diaz, wife Veronica, daughter Denisse and son Christian) says grace before dinner at their Glendora home. Veronica says there are perks to being married to a chef: “When I get home from work, dinner’s on the table.”  (Mel Melcon / Los Angeles Times)

Aguado

Rodolfo Aguado, 29, at left with dishwasher Gerardo Canseco, is sous chef at Lucques Restaurant on Melrose Avenue in Los Angeles. Aguado started out as a dishwasher at Lucques10 years ago. After decades of populating the lowest-paying jobs that require few skills and little English, ambitious immigrants are becoming top chefs at some of the most celebrated French, Asian and Italian restaurants.  (Mel Melcon / Los Angeles Times)

squash

Sous chef Aguado, 29, inspects acorn squash that was roasted by line cook Lauren Herman.  (Mel Melcon / Los Angeles Times)

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