Born in the Honduras, Bustillo moved to the United States at the age of 11. An early interest in the arts led him to adopt food as his canvas, and he attended culinary school while working at P.F. Chang’s as the saucier. After a stint at Brenner’s Steakhouse on the Bayou in Houston, Bustillo’s desire to create something beautiful in the kitchen led him to Uchi Houston in 2014. He left to open Top Knot in Dallas in late 2015, where he earned a nomination for a Zagat “30 Under 30” award. The first graduate of the Hai Hospitality sous chef program, Bustillo eventually moved downstairs to Uchi Dallas in 2016, in his current role as sous chef.