Adolfo Perez studied at the Le Cordon Bleu culinary institute in Pasadena, then spent the following years working in the kitchens of Hamburger Hamlet and The Cheesecake Factory. When Chef Adolfo finally set off to open a restaurant, he was quickly given his own kitchen…in a North Hollywood gas station, serving a limited menu of egg sandwiches and muffins. But here’s the thing about Adolfo: he had ideas. Ideas about how to elevate the cuisine of his native Mexico, ideas on recipes, ideas for new takes on traditional dishes, and ideas on how to express his creativity through food.
