Chefs
Each chef will be working with a mixologist to provide interesting flavors for both eating and drinking.
We will be sharing information about them as their menu is completed and their testing date approaches. Please check back frequently or follow our twitter feed for new chef announcements. Visit our archives to view past test chefs.
With equal amounts of passion and creativity, Executive Chef/owner Ricardo Zarate crafts his inspired cuisine using market-fresh ingredients and a vast knowledge of food gained while working in some of London’s top restaurants. From the defining kitchen of Zarate’s childhood home in Lima, Peru, this chef has been creating sublime, memorable meals for serious food lovers for over 15 years.
Zarate success can be traced to his modest roots. One of 13 siblings, all the children were expected to help in preparing the family meals. Lima, having been a center for trade for centuries, was a melting pot for all types of cuisines and food products and young Zarate began experimenting much to the delight of his family. At the age of 17, he realized his love of history could be combined with his passion for cooking. Zarate applied and was accepted to the city’s top private culinary school, the Institute of the Americas where he received his three-year certificate. Soon after he graduated, he headed to London.
Zarate worked in London for 12 years where he held various positions with top restaurants and hotels including One Aldwych where he was Chef du Partie and the top Japanese restaurant in London, Zuma.
The Millennium Hotel Group then offered him the top job at Sai Sai at the Biltmore in Los Angeles in 2003. Wanting to see more of the world, Zarate jumped at the chance to come to LA and to have his own kitchen.
During his 18 months at the hotel, Zarate redesigned the restaurant, renovated the menu and increased sales by 300%.
In 2005, Zarate moved back to London to consult for six-months with Gordon Ramsay Holdings on a new venture, Pengelly’s, a Pan-Asian concept. From there, he rejoined the Zuma Group as the Executive Chef for Zuma Events in London. It was here that Zarate took part in a dining revolution, perfecting his unique style of integrating French and Japanese techniques and product with methods and flavors from his native country, Peru.
With talent and passion like Zarate’s, it wasn’t long before he was approached by an investor. The concept of a tapas-style Japanese/ Robata grill restaurant was fine-tuned over the next year and Zu Robata was launched in June of 2007.
With a very creative vision and a modest budget, Zarate opened Mo-Chica in summer of 2009. Named for the language of a pre-Incan civilization, the restaurant, located in a small food court near USC, has been hit since the day it opened. Mo-Chica just got voted the 4thBest Restaurant in Los Angeles in 2010. Just 2 months after it got Best New Restaurant in Los Angeles in 2009. Confident with his food and his concept, Chef Ricardo Zarate is now ready to challenge himself and to open his first real size restaurant in Los Angeles.
Testing: Anticucho
