I grew up in Mexico City and moved to Los Angeles in 1985. Mexico City shares the same diverse cuisine as Los Angeles. I worked in the restaurant business for 18 years. I learned about California cuisine working with Hugo Molina, a very well-known chef in Pasadena. My idea for Cafe Verde came together in part from my travels to New York and Europe where small bistros serve their best and every one comes together to meet. This is when I first realized my passion to own a restaurant. I make sure that every dish I present is to perfection. I chose California cuisine, because I wanted to include a wide arrange of flavors from different parts of the world where everyone finds something to their liking. My motivation is that everyone who comes to Cafe Verde will leave satisfied because of the wonderful flavors we have created.
I began working in the restaurant business at age 15 at El Coyote Cafe. I enjoyed the busy environment. Food has always been important - from family gatherings, parties, to exploring new places and trends. It is a social event, and I knew that someday I would have a business where every day there would be friends gathering and enjoying great food. Thus the menu provides both familiar dishes and many specials. The desserts are all family recipes. When designing the business we created a inviting atmosphere that is casual, offers dining inside or on the sidewalk. The menu and presentation is put together to make the guest say, "Wow." I enjoy the details, like seeing the reaction of the guests as their table is served. Enjoy the web site and visit us soon.
Carlos comes from Queretero, Mexico. At just 21 he is the chef of Cafe Verde. He began as a dishwasher, working at the Arroyo Chop House. He came to work with our opening chef from Hugo Molina Restaurant. Carlos is intrigued by the many flavors found in different styles of cooking. His creativity in the daily specials enhances the culinary experience of Cafe Verde. Whether he offers crab cakes with roasted tomatillo sauce and eggs for breakfast, sauteed soft shell crabs with mixed greens for lunch, grilled halibut with a tangerine sauce or lamb chops with shiitake cabernet and blue cheese reduction, his flavors and ideas are excellent.
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