Jorge Gaviria is the James Beard Award-winning founder of Masienda and the bestselling author of MASA: Techniques, Recipes, and Reflections on a Timeless Staple. He has been honored in the Forbes 30 Under 30 list for food and wine and has trained at top restaurants like Danny Meyer's Maialino and Blue Hill at Stone Barns. Prior to founding Masienda, he was a pig herder, educator and line cook. He lives in Los Angeles.