Evan Cruz, An aspiring young chef, was born in the Philippines and raised in San Diego California. At a young age he recalls learning how to cook in his grandmother’s kitchen cooking rice, rolling Lumpia (Filipino spring rolls), cutting fish, cleaning vegetables. He discovered his fascination with the culinary arts starting as a prep cook and dishwasher at the age of 15. Learning and working hard he worked his way up to sous chef by the age of 19. From there He found himself in the midst of glamorous city lights of Las Vegas.
Not feeling satisfied and wanting to educate himself further, in 2000, he enrolled and graduated from the California Culinary Academy in San Francisco.
In 2001, Missing home, he found himself back in San Diego and becoming the executive chef/partner at Roy’s La Jolla. With that “seven year itch” in 2007, Evan left Roy’s to start his own catering company “Exclusive Chef Catering/Consulting”.
Still wanting more of a challenge and missing cooking for guests in 2010 he found himself at finding that passion and love at “Pacifica Del Mar”. With Chris Idso moving into a new position as general manager, this created a perfect symbiotic relationship where both chefs have the love and passion for using fresh local ingredients, sustainable seafood with focus, love and passion for California costal cuisine.
At the end of 2011, Looking to further his experience and knowledge Evan took on the position as Executive Sous Chef for the prestigious L’auberge Del mar Hotel and Resort.
In the beginning of 2013, He found a great opportunity to work with another James Beard Award winning chef with Chef Bernard Guillas at the majestic La Jolla Beach and Tennis Club
With a phenomenal opportunity from Arterra and The San Diego Marriott Del Mar, Evan found himself taking the helm of Executive Chef at landmark Carmel valley hotel.
He believes that food is inspired by understanding the bounty of San Diego from the seafood rich oceans of Baja California to the fertile farms of the Imperial Valley my cuisine has developed with a local-centric view and global influences.
“To me a chef is just like any artist, you want them to leave you with an impression of their soul.”