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.