Meet Chef Arturo
 
Arturo “Art” Valenzuela is the Executive Chef of Access 66 Catering where he oversees food preparation and presentation for all meetings, banquets, weddings and events.
 
Born in Juarez, Mexico, Arturo immigrated to Omaha in his early teens to join his mother. After serving in the U.S. Army, he worked at various kitchen labor jobs and earned his apprenticeship as a cook through a Department of Labor program. In the late ‘70s he worked as a dishwasher at The Omaha Club, a private business institution in downtown Omaha. Within several years he was performing the responsibilities of a head chef. (For a very personal account of Arturo’s upbringing and work experiences, see the excerpt from Harry Otis and Donald Erickson’s book entitled E Pluribus Omaha: Immigrants All.)
 
In the early ‘80s Art was in charge of food preparation for Distinguished Catering. He then worked as a chef and owner-manager in a number of dining and catering businesses operated by well-known Omaha restaurateur Walter Hecht. In 1982 he was put in charge of opening and developing restaurants in Omaha and El Paso for the Marriott hotel corporation. In 1986 he returned to The Omaha Club as sous chef and was promoted to executive chef later that year. At that time he was 30 years old. Art remained in this position until The Omaha Club closed in early 2000 when he became executive chef at Access 66 Catering.
 
Over the years Art has developed a wide repertoire of international recipes from many cuisines. He has been especially influenced by the produce of America’s heartland and the availability of wonderful Midwestern beef which he features in his recipes and menus.
 
In the late ‘90s he began a three-year tenure as president of the American Culinary Federation (ACF) of Omaha and remains active in regional and national culinary organizations. Art has received multiple awards including the Excellence Award from both the International Food and Wine Society and the ACF’s Professional Chefs of Omaha. He also received an appreciation award for assisting the U.S. Culinary Olympics team. In 2002 Art received the Lifetime Achievement Award and was inducted into the Omaha Hospitality Hall of Fame. This honor was bestowed by the Omaha Restaurant Association in conjunction with the Institute for the Culinary Arts at Metropolitan Community College. Only twelve chefs in the Omaha area have received this award.
 
When asked about the best part of being a chef, Art answers, “I get to go to everyone’s party.” He is viewed as a skilled manager, leader and chef who exudes confidence, kindness and quiet strength. Art is particularly admired as a person who maintains his composure under the pressure of preparing different foods for multiple events on the same day. When asked about this his answer is invariably the same, “It’s all a matter of organization.”