Ricardo joins us with 18 years in the hospitality industry working at some of the most prestigious country clubs throughout Orange County. His training includes 1 year at a prestigious Mexico City restaurant rated one of the top 10 in the world. He holds a degree from the Culinary Institute of CA and has held the title Executive Chef for 8 years. He enjoys smoking meats, attending farmers markets, making jams and pickling & fermenting foods. Chef’s desire is to prepare our farm to table cuisine so that it creates a memorable dining experience that engages all your senses – smell, touch, taste, sound.