Hilda Ysusi
Hilda Ysusi is a seasoned culinary leader and Culinary Institute of America alumna with more than 15 years of experience spanning fine dining, corporate culinary management, and restaurant ownership. She currently serves as the Culinary Director at Tacombi, where she oversees back-of-house operations across multiple U.S. markets, leading initiatives focused on operational consistency, culinary excellence, and leadership development. At Tacombi, she has been instrumental in standardizing commissary systems, launching new menu initiatives, and developing market-based culinary leadership roles that strengthen accountability and growth across the brand.
Before joining Tacombi, Hilda served as Culinary Director for The Goddess and the Grocer, managing diverse retail, catering, and airport operations while driving cost efficiencies and culinary innovation. Prior to that, she was Corporate Chef and Culinary Director at Foxtrot, where she led R&D and supported over 30 store openings across multiple markets, building scalable systems for quality, cost control, and training.
Earlier in her career, Hilda founded and operated Broken Barrel, a top-rated fusion restaurant in The Woodlands, Texas, recognized for its creative cuisine and exceptional hospitality. She has also held leadership roles with Sushi Maki, managing operations across 18 high-volume locations, and contributed to Nestlé Professional’s R&D division, developing new products and recipes for national foodservice brands.
Hilda’s work has earned her multiple culinary awards, including “Best New Chef” and “Best Brunch” honors from Houstonia Magazine. A lifelong advocate for mentorship and operational excellence, she combines a strong creative vision with disciplined business acumen — continuously driving teams to uphold the highest standards of food quality, organization, and leadersh
