Gourmet Mexican Fusion
Now Serving the Metro Atlanta Area
Meet Chef Bryan
“I started my journey into cooking when I was 16 years old during my summer vacation. I was washing dishes at a local square restaurant called ‘Tea Time’. I watched and would see how the kitchen line operates and I was really intrigued by the high-speed, high-pressure and calamity of it all. Growing up with a father who is a master chef, food for me was always full of culture, color and history— from my grandfather on my mother’s side who made pit-style barbacoa in Mexico to my mother’s mole.
I was still washing dishes when I was suddenly asked to jump on to a salad station and got over the nerves to be a part of the line. From then on out— I was hooked! I’ve only ever worked independent restaurants and have had amazing mentors to shape me to the caliber of chef I am today. I have them to thank when it comes to the style of food that I like. I think of my style as a modern take on the classics— revamping it to another level of flavor and texture while respecting and honoring the history in the process.
Food is something I respect because of the culture and the joy it’s brought to us when we have our family meals. At the end of the day, it’s what nourishes us— yes, even the carne asada fries…
I’ve always viewed a plate as an empty canvas for me to layer, build from the ground up and garnish for my customers to indulge the finished and final product. It’s an art I’ve grown to love very much.
Food brings the world together in a very special way. I’ve always found that I’m happiest when I’m out of my comfort zone such as trying a new dish but doing all of the research necessary (by reading books, watching documentaries or even by doing some traveling). That’s where technique, finesse and execution comes into the mix. When I’m trying something new, I’m always learning about the culture and traditions which is what I truly believe makes an eclectic chef.”
Meet Jerad
“I come from a family full of entrepreneurs so it only feels natural to follow in those footsteps. I started my career nearly 15 years ago with an oil company in Gainesville, Ga. I’ve worked in several different areas with my longest tenure being within the software development sector. I was the Director of Software Engineering and throughout my time in that role, I learned many valuable skills in business leadership, customer service and innovation. I intend to use these skills in operating a professional business that brings incredibly delicious, colorful and impressive dishes (thanks to Chef Bryan) to our patrons.”
