Gonzalo brings a rich culinary background and spirit with him, ranging from his grandmother’s kitchen to working with Michael Mina as he grew his empire and where he learned Mexican cooking. Born and raised in Gridley, California, he grew up with his parents and grandmother, all from Southern Mexico.
Most recently Gonzalo was Executive Chef at Capella, a luxury resort in Ixtapa, Mexico that garnered #1 boutique hotel in the Pacific with a food score of 97.2 by Conde Nast Traveler. At Capella, Gonzalo made a return to Mexican flavors and was able to develop a menu close to his cultural heritage. During his time in Mexico, Gonzalo met his wife who is from Morelia Michoacán, Mexico and they spent over five years there before moving back to the Bay Area.READ FULL BIO