Farm-to-Table, Latin Flavors: My Culinary DNA

My cooking is rooted in two places: the flavors of my Latin heritage, and the abundance of the Central Coast.

Growing up, the kitchen was where stories were told—over arroz con pollo, tamales, and fresh coconut milk. When I became a chef, I realized those flavors weren’t just nostalgic—they were my compass.

On the Central Coast, I’m surrounded by olive groves, vineyards, cattle ranches, and coastal fisheries. That’s a chef’s dream. It’s why you’ll find dishes like:

• Lemon Garbanzo Puree Crostini with olive oil and edible flowers from a farm just down the road

• Achiote Chicken Spiedini paired with Ulloa Cellars wine

• Dark Chocolate Pot de Crème with citrus grown in a friend’s yard

It’s a marriage of two worlds: vibrant spices and bright acids meeting earthy, seasonal abundance. Every plate is a little piece of both my history and my home.

Upcoming:

• August 17th: The Arts Around Us: The Many Paths of the Culinary Arts (free entry, RSVP here)

• August 22nd: Coastal Tasting- SLO (tickets here)

• October 16th: Just Desserts (and Wine) (Tickets Here)