About
Chef Josue Baca-Gutierrez’s culinary journey began with a deep-seated passion for cooking that emerged at a young age, supplanting his initial interest in psychology. Born in Mexicali, Josue’s fascination with cuisine was ignited during a high school home economics class. Recognizing his calling, he pursued formal education in food science, preparation, and nutrition at la escuela UVM-Glion. After graduating, he honed his skills under the mentorship of grill masters Aaron Mora and Esteban Lluis. A pivotal moment arrived when he relocated to California and joined St. Regis Dana Point as Sous Chef, working alongside culinary luminaries like Executive Chef Frederic Castan and Chef de Cuisine Franck Tasic. This career-changing opportunity empowered Josue to contribute to the restaurant’s menu, marking the beginning of his creative culinary journey. With a hunger for knowledge, Josue embraced the guidance of his mentors, which transformed his approach to cooking. Subsequently, he ascended to the role of Head Chef at Hilton La Jolla Torrey Pines before taking the helm as Head Chef at Death by Tequila Encinitas. His talent shone through as he assumed the role of Executive Sous Chef for Empress Family of Restaurants, overseeing dining concepts for various establishments. His culinary prowess continued to flourish, ultimately leading to his appointment as the Executive Chef for the entire restaurant group. Josue aspires to open more restaurants within the group and aims to achieve prestigious accolades like the James Beard and Michelin awards, all while contributing to the growth and evolution of Empress Restaurant Group. Chef Josue Baca-Gutierrez.
See me at:
Grand Tasting
Grand Fiesta
