Like so many other people, Cesar came to restaurants for practical reasons; however, what began as a means to an end, quickly transformed into a passion with its own purpose. A native of the Yucatan, his work ethic and attention to detail helped him excel in several serious Bay Area kitchens. He worked his way up the hierarchy at Chaya and Cafe Marimba before spending over a decade honing his skills at Rose Pistola (where he became close with Chef Pablo). Early in his career, Cesar was struck by how different techniques would vary from cook to cook, from one restaurant to the next. These different approaches sometimes had dramatic influence on consistency and quality. Appreciation for these differences guide Cesar in the kitchen to this day; it gives him a respect for multiple perspectives and a willingness to always be looking for new and better ways of working. He is also a big believer in giving more than you get. Whether in the service of an employee or a guest, there “are always simple details you can give that don’t cost you anything to do.” A little extra care preparing an ingredient, opening a door for someone or helping someone without them asking – in and out of the restaurant these are the small considerations that really make a difference.