José Figueroa

Born and raised in Tijuana, Baja California, México. Started to cook from a young age, learned a lot of homecooking from my family. Got into the world of restaurants quite young, started as a KP and moved my way up. Started travelling at age 18 to central México where I was taught traditional Mexican cuisine and techniques, fell in love with all that. Did some time at L’enclume in 2012-13, got introduced there to the world of fine dining. Worked at a place called Cazaclub in Tj, some more time at my state’s wine country in Valle de Guadalupe. Opened Carmelita around 2015 and haven't stopped since. I've had the opportunity to travel a lot for work and have cooked at all over México, China, Japan, Spain, Marrakech, Canada, France, England. My inspiration comes from my deep love and connection with the sea, specially from Baja California, from the diverse street food scene of my city, and the great seasonal produce you can find all over my country.

I love to define Baja California cuisine as the perfect balance of Mexican, Mediterranean and Asian flavors combined, so expect bold flavors, lots of good olive oil, acidity, raw seafood/fish, freshness and some heat.