Meet John Alvarez
Growing up in the Bay Area, it was here where Chef John first found his passion for food. He first started his journey at the age of 12 working at his Family’s restaurant as a dishwasher and self proclaimed “tortilla boy.”
At the ripe age of 12, John Alvarez, the self proclaimed “tortilla boy,” began his adventure under the tutelage of his family’s restaurant, Plaza Garibaldi. It was here that his motivation and passion for cuisine came to fruition. It wasn’t easy, but it never is for the dishwasher, John’s first real taste of Kitchen life. Every accolade earned added to the tortilla boy’s pride, and he didn’t just want to clean, he wanted to cook.
He has taken inspiration from all of the Michelin awarded chefs that he has worked closely with, building up his expertise in the art of food and expanding his skillset. These include highly renowned Two-Michelin Star “Providence” Chef Michael Cimarusti, Los Angeles, Three Michelin Star “Quince”, Chef Michael Tusk, San Francisco and One Michelin Star “Gwen” , Hollywood, CA where the restaurant specialized in full animal butchery, Primal cuts, House Made Pasta & Charcuterie.
After years of training he decided he wanted to go back to his roots and work under a chef who he took the most inspiration from growing up. Having read all of his books (Twice), watched every episode of his PBS TV series “Mexico: One Plate at a Time”, Listening to most PodCast Episodes also , John Packed his bags and traveled to Chicago, Illinois on a mission to work for Chef Rick Bayless. He did just that. Having spent 2 years under the tutelage of Chef Rick Bayless “Lena Brava”, this is where John learned the art of Modern Mole’s, Vibrant Salsas, Wood Fire Cooking & Classic Mexican Pastries.
