Meet Our Chef
Meet Chef Carlos Ochoa
Born in Mexico, Chef Carlos Ochoa was introduced to the culinary arts at a young age by his mother and aunt, who taught him the basic skills needed to be a good cook. Growing up he was always interested in arts like painting, music and martial arts. He traveled Mexico extensively as a young teen giving him the opportunity to experience various regional cuisines, from the northern carne asadas to southern moles.
When he moved to the United States in 2003, at the age of 18, Chef dedicated himself entirely to the culinary arts. As an apprentice at the Chicago restaurant, Piccolo Sogno, Chef Carlos was trained in classical Italian cuisine; learning how to make sauces, breads, pastries and dishes from the old world with a new world spin.
Chef Carlos moved to Arizona with the single goal of learning about Sonoran cuisine and immersed himself in the rich culinary traditions of our unique desert region.
He has been fortunate to have worked at some of the most recognized names in the Tucson restaurant scene, holding the position of Sous Chef at Agustin Kitchen, The Coronet and Wildflower.
Going back to his roots and now as an Executive Chef, he is expanding on his dream to showcase progressive contemporary Mexican food at El Mezquite Grill and Taqueria.