When an employee in Jose Cepeda’s kitchen exhibited signs of extreme thirst and fatigue, the chef immediately recognized the symptoms as possible diabetes. His encouragement to seek medical advice led to a Type 2 diabetes diagnosis, and Cepeda has since been a source of support to them, drawing on his own experience managing the chronic disease.
Long before achieving his current role as executive chef behind Quixote, a Oaxacan-inspired restaurant inside North Park’s Lafayette Hotel, Cepeda’s journey took an unexpected turn when he was diagnosed with Type 1 diabetes at age 19. The rigorous demands of culinary school, coupled with the physical toll of unmanaged blood sugar levels, made the diagnosis a challenging chapter in his life. But it also became a turning point.
“The kitchen is such a fast-paced environment — you’re constantly moving, and there’s no time to be pricking your fingers and testing your blood sugar while prepping,” Cepeda said.
It wasn’t until he began using a continuous glucose monitor called Dexcom that he gained real-time insights into how food and stress impacted his body.
“It changed my life,” he said. “That’s when I discovered if I eat bread or rice, my blood sugar goes super high.”
The revelation didn’t just transform Cepeda’s lifestyle — it reshaped his approach to menu creation. Now, each dish at Quixote is carefully crafted with flavor and guests’ well-being in mind.
“When I design a menu, I think about how food affects your health,” he said. “I focus on ingredients that pair well with the body like healthy fats, proteins and fewer complex carbohydrates.”
This mindful approach is rooted in Cepeda’s upbringing, where the connection between food and family was inseparable. His love for cooking was ignited in his childhood kitchen, where his grandmother — an accomplished restaurateur in Oaxaca for over 30 years — became his first teacher.
“She would care for me and my brother while my parents worked in their butcheries,” Cepeda said.
At just five years old, Cepeda helped his grandmother cook family meals by peeling onions and garlic.
“I knew I wanted to be a chef,” he said. “It’s been my dream for as long as I can remember.”
The influence of his grandmother remains central to Cepeda’s cooking, particularly in the moles and salsas inspired by her recipes.
“If she were alive, she’d be so proud,” Cepeda said. “She was my first chef. I feel like this talent I have now is a gift from my grandmother.”
Her passing from complications of Type 2 diabetes was a profound loss — one that became even more personal after his own diagnosis.
“That inspires me to take care of myself,” he said.
Cepeda’s commitment to health extends beyond his own welfare. He’s dedicated to fostering a healthier kitchen culture, encouraging his staff to prioritize wellness through balanced meals, regular breaks and exercise.
Cepeda said cooking is more than a profession — it’s a way to honor his Mexican roots, share his passion and positively impact others.
“My purpose in this life is for people to eat well,” he said.
For anyone looking to eat well on Valentine’s Day, Cepeda has thoughtfully crafted a five-course Valentine’s Day menu at Quixote, even including a vegan option for every dish.
Guests can reserve a spot for Valentine’s Day through OpenTable. For more information about Quixote, go to www.lafayettehotelsd.com/dining.
