“We show our respect by endeavoring to work directly with independent, local fishermen like Josh Churchman in Bolinas, Adam Aliotti in Monterey, and Kelly Fukushima in San Diego. These ‘shepherds of the ocean’ provide top quality, sustainably caught products, directly from the source. We utilize 100% of the fish that enters our kitchen as an act of thankfulness and preservation.”
Being a chef is about far more than cooking. It's about mentoring and leading a team, growing relationships inside and out of the restaurant. Farmers, fish mongers and chefs. We all play our part. It's a lifestyle.
I get very inspired by all the unique foods I have tasted on my world travels but also always hold a piece of my home region Brittany in my heart. There is nothing more rewarding than seeing someone smile after enjoying a bite of dessert. I fell in love with the Bay Area and it's amazing food scene 4 years ago, and am most looking forward to working with "la creme de la creme" of purveyors that we are lucky to work with.
I view hospitality and cocktail creation as an artistic expression. It combines a passion for creativity, a hunger for knowledge, and a desire to create experiences for guests. In that way art is very similar to hospitality, it’s how it makes you feel.
My love for wine and hospitality began back home in Peru; since then I’ve been lucky to work around the world doing what I love the most.
For me, hospitality is deeply rooted in story-telling and trust. By creating a sense of context around cocktails and communicating that in an approachable way, the unfamiliar becomes a source of excitement rather than intimidation. That's the opportunity to really connect with someone and hopefully, introduce them to something truly special. That’s what I strive for.
To me, food is one of the most diverse yet unifying experiences we can have. It can be exciting and new or a slice of nostalgia – either way, each plate tells a story.