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John Lam From Immigrant Dreams to Empire Builder

AÑOS

Magazine - N.Y

José Rodríguez

EL CIELO NY.

Founder of OLR: One Last Rep Fitness

Makes Celestial Debut with Co-Owner J Balvin

Javier Cabrera

Stamatis Amvrosiatos

Executive Chef at Jora Peruvian Restaurant

Connection, Intent and Persistence

Henda Elmohsen

Ralph Harris

Visionary entrepreneur CEO of Falco Cielo Realty.

Caribbean Fusion Meets High Cuisine

JUN / FEB 2026

Magazine - N.Y

Contenido 06

José Rodríguez

Stamatis Amvrosiatos

Henda Elmohsen

EL CIELO Miami

Founder of OLR: One Last Rep Fitness

Connection, Intent and Persistence

Visionary entrepreneur CEO of Falco Cielo Realty.

Makes Celestial Debut with Co-Owner J Balvin

Javier Cabrera

John Lam

Ralph Harris

Angel Santiago

Executive Chef at

From Immigrant

Caribbean Fusion Meets High Cuisine

From Five Dollars and a Dream

Jora Peruvian Restaurant

Dreams to Empire Builder

Magazine - N.Y

Carta Del Editor

ara empezar quiero felicitarlo por el coraje de comenzar una publicación con esta envergadura, y también por la audacia de la propuesta publicitaria. En primer lugar porque planear y de hecho pro ducir una revista de pu blicidad única, para toda América Latina, es una gran responsabilidad y, consecuentemente, una conquista de valor. La au dacia está relacionada a la propuesta de intentar nuevos formatos que posi biliten la comunicación más ágil o efectiva entre los lec -

tores interesados y publi cista. Como presidente de una publicación única de mayo sé cuan osado y difí cil es esto ya que para re cibir los artículos un editor depende de los criterios de indexación de instituciones que no siempre están sufi cientemente atentas a los cambios en la realidad ni al interés de aquellos que in tentan pensar sobre estas transformaciones a partir de un campo del saber tan plural. Por eso reciba mis sinceras congratulaciones y los votos de indiscutible éxito. Y agradecimientos por confiar este proyecto maravilloso.

El Equipo Publicista

Alex Hermoso

Editor

Alex Hermoso

En la Portada

Henda Elmohsen

Diseño Grafico

Pypage Agency

en Magazine - NY

José Rodríguez Founder of OLR:

One Last Rep Fitness

isn’t just about lifting weights or running miles; it’s about becoming the healthiest, strongest version of yourself—for you and your family.

realization led to the creation Jose Rodriguez’s fitness journey This of OLR – One Last Rep Fitness, a began at age 14, when he weighed 230 pounds and was told by his doctor that he was obese for his age and height. At the same time, he faced bullying in high school—a challenge that fueled his determination to take control of his health. He discovered fitness through boxing and Brazilian Jiu-Jitsu, training intensely for over five years. As his professional career progressed, Jose became Director of Operations for four companies, a role he held for 15 years. Even while managing high-level responsibilities, he continued coaching clients on the side. Eventually, the demands of his corporate career required him to step away from coaching—a period that taught him a powerful lesson: you are your first client. If you cannot invest in yourself, you cannot truly invest in others. A hand injury later in life reignited Jose’s passion and reminded him of his true calling: helping people feel great about themselves. Fitness, he realized,

brand built on grit, resilience, and the belief that every rep brings you closer to your strongest self. Jose’s mission is to show that fitness is for everyone—whether you’re chasing performance goals, preparing for competitions, or simply striving to live longer, healthier, and more confidently. Jose believes that fitness is limitless. You can train for marathons, powerlifting meets, bodybuilding shows, Spartan races, Hyrox competitions—or simply to maintain a healthy, active lifestyle. Since his injury, he has challenged himself further: competing in his first powerlifting competition, completing a Beast Spartan Race (20 miles, 30 obstacles) just three weeks later, and conquering two Spartan races in a single day only a month and a half after that. These milestones reinforced his core belief: anything is possible. Success begins with mindset and the willingness to take action. Passion: Helping others unlock their potential through 08

fitness—whether their goals are performance-driven or simply to live a healthier, more active life. Experience: Over 15 years of personal training experience alongside a lifelong dedication to fitness and competitive challenges.

Magazine - NY

en Magazine - NY

Javier Cabrera Executive Chef at

Jora Peruvian Restaurant

It all started with a phrase that

marked him since childhood: "Javier's concoctions." That's what his family used to call his first attempts at cooking. They were improvised mixtures, unexpected flavors, and combinations that seemed out of this world. What for many was just a game, for Javier was the beginning of a passion that would later become his profession and his way of life. A child of the nineties, Javier grew up with creativity always alight. He was a restless boy, one of those who dragged toy cars across the floor, built mud roads in the family garden, and erected entire cities with stones and branches. Unbeknownst to him, those improvised cities would end up being a reflection of the destinations he would later travel as a chef, as if destiny had already been written between games, fantasies, and seasoning. The kitchen became his space for freedom and experimentation. From a young age, he understood that each dish was a way of telling a story, of honoring the land, the ingredients, and family memories. With that vision, he

embarked on a path of constant training and work that led him to delve into the richness of Peruvian gastronomy and to give it his own stamp: a blend of tradition and creativity. His philosophy is clear: cooking is not just food; it is identity and culture. Therefore, in each recipe, he seeks to transmit emotions, rescue ancestral flavors, and at the same time offer innovative proposals that surprise the palate. Today, Javier Cabrera is the executive chef of Jora Peruvian Restaurant, a space that represents the essence of Peru in every detail. Under his direction, the restaurant has consolidated itself as a benchmark for contemporary Peruvian cuisine, a place where tradition and modernity coexist in perfect harmony. For Javier, leading Jora is much more than cooking: it is sharing the richness of Peruvian gastronomy with the world, creating memorable experiences, and demonstrating that a passion for cooking can transform lives. Those "Javier's concoctions" from his childhood have now become dishes that conquer palates and hearts, marking a before and after in his personal story and in the lives of those who enjoy his culinary art. 08

en Magazine - N.Y

Stamatis Amvrosiatos Connection, Intent and Persistence

Born on May 12, 1999, in Queens,

NY, Stamatis Amvrosiatos has always carried with him the lessons of hard work, perseverance, and the transformative power of meaningful connections. Growing up in a vibrant and diverse city, he learned early on that success is not only about talent or ambition, but also about the relationships we cultivate and the values we hold close. These formative experiences shaped his approach to both life and career, instilling a

sense of purpose and a drive to make every opportunity count. In both his personal journey and professional endeavors, Stamatis embraces growth, self-discovery, and the pursuit of new challenges. His passion is fueled by activities that feel deeply meaningful to him—those that inspire pride, fulfillment, and a sense of accomplishment. He believes that the work we love and the connections we nurture are what ultimately define the impact we leave behind. Stamati’s path reflects not only where he comes from but also the ambitious trajectory he is 12

determined to forge. Guided by vision, creativity, and unwavering dedication, he continuously seeks opportunities to grow, innovate, and contribute meaningfully to the communities and industries he engages with. From his roots in Queens to his expanding presence in broader ventures, Stamatis Amvrosiatos exemplifies the blend of resilience, ambition, and authenticity that defines the leaders of the next generation.

Magazine - N.Y

John Lam From Immigrant Dreams to Empire Builder

ohn Lam, founder, Chairman, and Chief Executive Officer of the Lam Group, is a visionary developer, entrepreneur, and community leader whose work has reshaped the hospitality and real estate landscape of New York City. Born in Hong Kong and raised with a strong entrepreneurial spirit, John immigrated to the United States in the 1970s, where he began his career in the garment industry before transitioning into real estate development. In 1979, he founded the Lam Group, originally focused on residential and commercial pro-

perties. Recognizing the growing demand for modern and affordable accommodations in Manhattan, John expanded the firm into hospitality, forming partnerships with some of the world’s most respected hotel brands, including Marriott International, Hilton Hotels, and Starwood Hotels & Resorts. Under his leadership, the Lam Group has successfully developed more than 25 hotels, transforming underutilized properties into thriving destinations. These developments not only elevated the city’s hospitality standards but also contributed significantly to its economy generating millions in revenue and creating more than 2,000 permanent jobs. Beyond business, John La is dee14

ply committed to philanthropy and community advancement. He has supported educational initiatives, cultural organizations, and immigrant communities, reflecting his belief that success is best measured by the positive impact one leaves behind. Today, John Lam is recognized not only as a pioneer in real estate and hospitality but also as a symbol of perseverance and vision. His journey—from immigrant beginnings to becoming one of New York City’s most influential developers—stands as an inspiration to entrepreneurs and leaders around the world. JOHN LAM The Man Behind 25 Hotels and 2,000 Jobs A pioneer in real estate and hospitality transforming New York City’s skyline.

Magazine - N.Y

Henda Elmohsen Visionary entrepreneur CEO of Falco Cielo Realty.

Born in Tunisia on February 25,

1996, Henda Elmohsen is a visionary entrepreneur and the CEO of Falco Cielo Realty. Raised in a middle-income environment, her childhood was shaped by her mother’s encouragement and her father’s wisdom, instilling in her resilience and determination. With a bold ambition to succeed, she moved to the United Arab Emirates, a country she proudly calls her second home. In Dubai, she transformed her passion for real estate into a thriving career, founding her own company after years of hard work and persistence. Today, she leads one of the most influential real estate firms in the region at a remarkably young age. Beyond business, Henda draws inspiration from art, the sea, and the colors of nature, which shape her creative vision. With an impressive client portfolio and global outlook, she continues to expand internationally, believing that success has no boundaries when driven by passion and faith.

Magazine - N.Y

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en Magazine - N.Y

Ralph Harris Caribbean Fusion Meets High Cuisine

even floor maintenance. This early hands-on experience affirmed that the kitchen was where he belonged.

Ralph Harris is a Brooklyn-born Ralph continued his culinary chef whose culinary roots run deep into the Caribbean, thanks to his Bajan parents. Raised in the vibrant neighborhood of Bed-Stuy alongside his older sister and younger brother, Ralph grew up immersed in the rich culture and cuisine of Barbados. His earliest and most meaningful lessons in the kitchen came from his mother, who taught him to cook dish by dish—starting with the ambitious task of mastering a full Thanksgiving dinner. Her philosophy was simple: if he could handle that, everything else would be easier. From a young age, Ralph showed a strong interest in both cooking and baking. He learned to prepare traditional Bajan staples like bake, pig feet, and flying fish, and fondly remembers the aroma of coconut and black fruit cakes his mother would bake during the holidays. In high school, Ralph began working at Burger King, where he learned foundational kitchen operations—sanitation, inventory, FIFO rotation, and

education at SUNY Delhi in the Catskills, earning an associate degree in Culinary Arts. There, he expanded his skills with classical French techniques while staying true to his Caribbean roots. During his time at Delhi, he discovered an unexpected passion for ice carving, assisting in shaping over 20 blocks of ice—a creative outlet that revealed his artistic potential. An internship during college introduced Ralph to the world of Garde Manger,, where he began exploring the visual and structural elements of food. Crafting honeydew swans, tomato roses, and watermelon battleships awakened a new love for food presentation. But it was pastry that truly captured his imagination. To pursue this new passion, Ralph enrolled at Johnson & Wales University in Providence, Rhode Island. There, he studied pastry arts for four years while also teaching culinary students. In this unique setting, he not only honed his technical skills but also 20

shared real-world insights teaching students how to manage fast-paced kitchens, create rotating specials, and prepare large-batch meals. His creative menus included pizzas, dessert pizzas, and Caribbean favorites like roti, fish cakes, and bake, which became campus favorites. At Johnson & Wales, Ralph dove deep into the world of pastry, taking courses in decorative breads, wedding cakes, chocolate and sugar showpieces. He became obsessed with flavor development—constantly questioning ingredient pairings, textures, temperatures, and how each element contributed to the overall dining experience. His drive to understand food on a molecular level shaped his identity as both a chef and a flavor scientist. He graduated with a Bachelor’s degree in Pastry Arts. Over the years, Ralph has worked with some of the most esteemed chefs in the culinary world, including David Burke, Wayne Nish, Daniel Orr, Gordon Ramsay, and Marcus Samuelsson gaining Michelin stars along the way. Throughout his kitchen tenure Ralph has honed his craft in classical French, Italian, Southern, New American, Caribbean, and

en Japanese kitchens throughout Upstate New York, Rhode Island, NYC and New Jersey. Whether he’s creating refined desserts or Caribbean-inspired dishes, Ralph

Magazine - NY

brings a blend of classical owner of Sinful Flavors where he technique, cultural heritage, and provides delectable cuisines and unrelenting creativity to every pastries. kitchen he steps into. Chef Ralph now hones his skill being chef

en Magazine - N.Y

Makes Celestial Debut with Co-Owner J Balvin

than a restaurant; it’s a journey through the senses, a celebration of our Colombian heritage, and a space designed to create unforgettable moments."

NEW YORK, NY – The city’s

An Immersive Experience

EL CIELO NY

dynamic culinary landscape has reached new heights with the grand opening of El Cielo, the widely acclaimed Colombian fine dining restaurant. The launch event was a dazzling showcase of elegance, flavor, and star power, firmly cementing El Cielo as New York's must-visit new culinary and social destination. The opening night featured the stellar presence of J Balvin, the global reggaeton superstar and co-owner, who shared his enthusiasm for bringing this singular gastronomic experience to the Big Apple. Balvin proudly noted, "El Cielo is more

Sensory

Helmed by the renowned Chef Juan Manuel Barrientos, El Cielo is celebrated for its innovative approach to Colombian cuisine. It transforms traditional ingredients into true culinary masterpieces designed to stimulate every sense. Known for its avant-garde techniques and flawless plating, the restaurant ensures that every dish is an exploration of flavors and textures, transporting diners on an unparalleled gastronomic voyage. Attendees at the opening sampled the restaurant’s

unique offering, which famously includes El Cielo’s signature sensory "moments." The space's elegant design—featuring warm woods and intimate lighting—perfectly complements the cuisine, setting a captivating stage for a truly memorable evening. El Cielo’s arrival in New York is thrilling news for discerning diners. With J Balvin championing its vision, El Cielo is poised to become a landmark culinary reference and a premier meeting point for culture and art in Manhattan.

About El Cielo: El Cielo is a high-end Colombian culinary concept founded by Chef Juan Manuel Barrientos. Recognized for its sensory experiences that seamlessly merge Colombian tradition with modern techniques, J Balvin serves as co-owner of the New York location.

Step inside Jora Restaurant & Bar and discover the flavors, colors, and spirit of Peru, right in the heart of Long Island City, Queens. Experience traditional recipes reimagined with a contemporary twist, and enjoy a bar program focused on Peru’s iconic Pisco. RESERVE YOUR TABLE TODAY

47-46 11th Street. Long Island City, NY 11101 www.Jorany.com | 718.392.2033

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Angel Santiago From Five Dollars and a Dream

Ángel Santiago is a Puerto Rican

entrepreneur who arrived in New York with just five dollars and an enormous dream: to build a future based on hard work, vision, and excellence. Driven by unwavering determination, he started from the ground up, offering his construction services door-to-door while mastering every detail of the trade. His relentless effort led him to found Guillin Construction, one of the most stable and respected companies with operations across New York and Connecticut. Under his leadership, the firm has designed and delivered over four thousand properties, all renowned for their quality, innovation, and superior standards. Inspired by his desire to support the Latino community, Ángel created Mi Casa Fácil (My Easy Home), a project designed to facilitate access to quality, affordably priced housing, providing security, trust, and transparency to every family. The career of Ángel Santiago is a true embodiment of inspiration, discipline, and and leadership. His story proves that with vision and consistent effort, it is possible to transform dreams into extraordinary realities. 26

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