Roasted king trumpet mushrooms, beer-braised collars greens, gratiné fontina cheese and grilled focaccia
Xavier Verdugo is a Mexican Chef with over 8 years experience. He started his cooking career late due to business studies. This didn’t stop him tryng to pursue his dream of being a professional chef.
He went to Culinary Art School (Tijuana, Mexico), one the best culinary schools in Mexico. While and after he was doing his studies, Xavier had the opportunity to train with greats chefs in restaurants like Intro (Puebla, Mexico), Malabar (Lima, Peru), Martín Berasategui (***Lasarte, Spain) and Tiger! Tiger! (San Diego, California)
The amount of different cultures and cuisines seen throughout his career has made him very excel in adapting to new environments and understanding different palates.
Specializing in local sustainability, Chef Xavier will make sure you experience San Diego with hints from around the world.