Unforgettable In-Home Culinary Experiences

When heating up dinner for himself at the age of 6, Carlos managed to light a paper plate on fire. His mother took that as a sign that it was time for Carlos to learn how to cook. She wanted nothing more than to instill independence in her son that would allow him to take care of himself and the ones he loved in the future. This one on one mentoring in the kitchen from his mother who worked as an interior designer gave Carlos the solid foundation that has lead to his success as a Chef, and as an artist.

After graduating with business degree in hospitality management, Carlos ran a silver business for a couple of years. After that, Carlos decided to enter the restaurant industry in the kitchen, and quickly moved through the hierarchy to Executive Chef. His solid foundation in the kitchen, intertwined with experiences with South American, Italian, Caribbean, South Pacific, and Asian foods, as well as a dedication to presentation, give Carlos his distinctive culinary style.

While Executive Chef at Eddie V’s Prime Seafood in Austin, Carlos designed a new appetizer and entree special every day. His famous Shrimp Diablo appetizer was so popular that it became a set menu item at multiple restaurants within the Eddie V’s restaurant chain. This famous Chef Carlos creation also became a part of the menu at Lol-Ha Restaurant in Akumal, Mexico. Carlos was part of the opening team at two Eddie V’s Restaurants, Inc. chain locations: Wildfish in Newport Beach and Wildfish in San Antonio. While in Austin, he also appeared on KXAN morning news as a featured chef.

Carlos worked as Executive Chef of Lol-Ha Restaurant and Snack Bar at Hotel Akumal Caribe in Quintana Roo, Mexico until returning to Texas in 2012. He loved the time he got to spend working at a resort in the Caribbean, and credits his time there for much of his current menu items and dinner themes. When Carlos decided it was time to move back to Texas and start a venture of his own.