Meet the Chef:

Executive Chef Aldo Negrete’s passion is rustic, handcrafted California-Italian cuisine. Aldo strives to use seasonal produce and local fish, make exquisite cured meats and offer fresh specialties. Aldo’s first cook position at Loews Coronado Bay Resort taught him basic cooking techniques and principles, and led him to enroll at the Art Institute of California at San Diego. It was there that he decided to dedicate his life to the culinary arts.

Moving home to San Diego in 2006, Aldo opened Mecca and worked at Tablespoon, Gary Danko, The Dining Room at the Ritz Carlton, Tartine Bakery and Cyrus. He also worked as a sous chef at Roseville, Quality Social, and Saltbox, and as the executive chef at Whisknladle in La Jolla.