My name is Daniel Manrique, and I’m the Executive Chef / Manager. 

I live in San Diego, California.

I get to play with food and I get to share it. That’s my favorite thing about being a chef.

A great food tip is to put a wooden spoon on top of the pot to prevent it from boiling over.

My favorite pasta shape is linguine.

If I had to pick one dessert to eat for the rest of my life, I’d choose donuts because I can eat that any time of the day.

Bacon is my guilty pleasure.

Garlic is my favorite ingredient.

My ten-inch chef's knife is a tool I can’t live without.

When I’m not cooking, I’m playing with my kids.

The highlight of my career is when I had my restaurant and recipes featured in the New York Times.

When I was a kid, I wanted to be a lawyer.

Eating raw oysters fresh off the boat with my grandpa is my first food memory.