A young man with dark, wavy hair and tattoos on his arms is smiling as he cooks in a kitchen. He is wearing a black shirt and a blue apron, stirring food in a large orange pot on a tiled counter.

Chef Kaelin Ulrich Trilling

Kaelin, raised in Oaxaca, developed a deep appreciation for food and Mexican cultural traditions while growing up in a family immersed in cooking. He spent his youth at his mother's cooking school, Seasons of My Heart, and accompanied her on various TV programs, including the PBS series, Seasons of My Heart: A Culinary Journey through Oaxaca, Mexico. Inspired by his mother's commitment to authenticity, Kaelin recognized the transformative power of cooking. He values the practice of growing one's own produce and sourcing quality ingredients, which he learned while working on his father's tomato farm.

A man is outdoors, tending a fire in a black pot set on rocks, surrounded by lush plants and stone steps.

Kaelin's journey has now led him to Seasons of My Heart Cooking School, where he has taken the helm as a partner and director, bringing his passion for Mexican cuisine and commitment to authenticity.

A rustic brown plate garnished with fresh green herbs, containing cooked sausage and vegetables in a dark sauce.

Before returning to Oaxaca, Kaelin opened La Calenda in 2019, an authentic Mexican restaurant for renowned Chef Thomas Keller in Yountville, California. 

A white bowl containing a red-colored dessert with curled chocolate shavings, small dots of orange sauce, and a dusting of red powder on top.

In 2018 Kaelin served as a Chef Consultant at the Michelin-starred Oxomoco, a wood-burning Mexican restaurant in Brooklyn, NYC.

A man with tattoos on his right arm, wearing a white T-shirt and a black apron, is focused on working in a kitchen with colorful bowls and toppings around him.

In 2010, Kaelin started as a line cook at Omni La Mansion del Rio in San Antonio, TX. He then progressed to become the lead line cook at Omni's Mokara Hotel and Spa in 2012. Kaelin continued his culinary journey as a sous chef at Hugo's in Houston, TX, specializing in Mexican cuisine. He further honed his skills as a sous chef at Caracol, focusing on Mexican coastal cuisine. In 2015, Kaelin became the executive chef at Bajo Sexto Taco in Nashville, TN. in the Country Music Hall of Fame. Seeking new experiences, he staged at renowned establishments like Blue Hill at Stone Barns, and Eleven Madison Park.