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Kaelin Ulrich Trilling IN as Bajo Sexto Chef

Only 22 years old, the Texas transplant already has a lot of experience to his name.

Bajo Sexto chef Kaelin Ulrich Trilling and Jonathan Waxman
Bajo Sexto chef Kaelin Ulrich Trilling and Jonathan Waxman

More pieces keep falling in to place as Bajo Sexto, Jonathan Waxman and partners' new taqueria concept, creeps closer and closer to an opening. And now the most key position has been filled, as 22-year-old Kaelin Ulrich Trilling has been named head chef.

Trilling, while certainly young, has a pretty impressive background and resume under his belt. Born in the Mexican state of Oaxaca, Kaelin is the son of Susana Trilling, a widely regarded cookbook author best known for writing Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico, and founding a cooking school in Oaxaca by the same name. Kaelin grew up in his mother's school, where he learned a deep appreciation of food.

When he was 18, he started formally working in restaurants, earning a position as a cook at Las Canarias in the Omni La Mansion Del Rio in San Antonio, Texas. After that he spent time in the kitchen of what many consider one of the top Mexican restaurants in the country, Hugo's, in Houston, Texas. And most recently he was a sous chef at Caracol, another concept in the Hugo's restaurant family that focuses on Mexican coastal cuisine.

In line with his background, Trilling's menu will feature quite a few ingredients sourced from Mexico, including chilies, spices, chocolate and salt. He'll also be grinding dried white corn daily for hand-made tortillas and chips, as well as making salsas, crema fresca, and eventually cheese, in-house.