Chef Shamil Velázquez is a lecturing instructor of Culinary Arts at the Culinary Institute of America (CIA), where he brings a deep reverence for heritage, ingredients, and mentorship to the next generation of chefs.
Born and raised in Puerto Rico, Velázquez’s earliest memories revolve around the kitchen—feeding, nurturing, and gathering with loved ones. Inspired by his family’s traditions and the vibrant culinary culture of the island, he knew from a young age that a career in the culinary arts would be possible with discipline and drive.
He earned his associate degree in 2013 and the following year his bachelor’s degree, with a concentration in Farm-to-Table, both from CIA. He interned under acclaimed Chef José Andrés at Zaytinya in Washington, DC, and later with CIA legend Chef Larry Forgione ’74 in Napa Valley, CA—experiences that deepened his understanding of global flavors and sustainable sourcing.
After graduation, Velázquez returned to Napa Valley to work with Chef Cindy Pawlcyn at Cindy’s Backstreet Kitchen in St. Helena. There, he learned the importance to chefs of having a strong relationship with farmers and a deep understanding that local ingredients are at their best in their purest form.
In 2017, driven by a desire to explore the roots of Southern cuisine, he joined the Neighborhood Dining Group as sous chef at Husk Restaurant in Greenville, SC. There, he quickly connected the philosophy of Husk with his upbringing in Puerto Rico, both of which celebrate the relationship between cultures and cuisine, the preservation of ingredients at their peak, and food traditions passed through generations.
His success there led to an invitation to become executive chef at Delaney Oyster House in Charleston, SC, a concept rooted in the Lowcountry’s coastal heritage and inspired by classic American oyster houses. Under his leadership, the restaurant earned critical acclaim, and in 2020 he was nominated for Best Chef Southeast by the James Beard Foundation.
He later took on a dual executive chef role, overseeing both Delaney Oyster House and Minero Mexican Grill & Cantina, where he immersed himself in traditional Oaxacan cuisine and studied nixtamalization to perfect the craft of tortilla-making.
Now at CIA, Velázquez, who holds the Certified Higher Education Professional (CHEP)—Excellence in Teaching credential, channels his passion for teaching and lifelong learning into the classroom, guiding aspiring chefs in both technique and the cultural and historical dimensions of food.
Chef Velázquez appeared on Netflix’s Next Gen Chef series filmed at the Culinary Institute of America.