Jonathan Perez

Chef Jonathan Perez, founder of Macheen, is a celebrated Los Angeles chef known for his inventive approach to Mexican cuisine and his deep commitment to community involvement. Born in Compton to Guatemalan parents, Perez’s love for food was instilled by his mother, who learned to cook traditional Mexican dishes in Tijuana after immigrating from Guatemala. Despite financial hardships, his mother created flavorful, hearty meals with modest ingredients, which left a lasting impression on Perez. These early memories of family meals inspired his future culinary career. 
 
Though his first passion was skateboarding, a car accident at 17 shifted Perez’s focus to cooking. He attended culinary school and began experimenting with a blend of European techniques and traditional Mexican flavors, following his instincts to create dishes that evoke both nostalgia and creativity. In 2016, Perez founded Macheen, starting as a pop-up that now holds a permanent residence at Milpa Grille in Boyle Heights. His innovative tacos—such as rib-eye with daikon pickles or sweet, smoky beets al pastor—combine finesse and playfulness, appealing to a diverse crowd of food lovers across LA. A customer favorite is his breakfast burrito wrapped in handmade flour tortillas, while lunch features more elevated, chef-driven tacos.
 
Beyond the kitchen, Perez is a dedicated advocate for his community. He collaborates with organizations like the YMCA Boyle Heights and LA Plaza de Cultura y Artes to provide free cooking demonstrations and interactive classes. These demos teach accessible recipes to local families, while his culinary student outreach program offers aspiring chefs the opportunity to gain hands-on experience by working events alongside him. Additionally, Perez hosts alumni networking events where students can meet with chefs to discuss their career paths.
 
Chef Perez is particularly committed to supporting the Colina de Luz Orphanage in Tijuana, Mexico. He organizes fundraising dinners several times a year to provide resources for the orphanage, combining his culinary talents with philanthropy. During the holidays, he helps distribute raw turkeys and prepares 500 hot meals for Thanksgiving, and partners with the YMCA to pass out meals and packages to families in need at Christmas.
 
Through Macheen and his community efforts, Perez has become a beloved figure in Boyle Heights, known not only for his inventive cuisine but also for his dedication to uplifting others. He offers interactive cooking classes for children, organizes field trips to teach students about the restaurant industry, and continues to expand Macheen’s reach through events like Smorgasburg and Distrito Catorce.