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Chef Bio: Erick Cayetano

Chef Erick CayetanoI was born in the City of Oaxaca, Mexico; I immigrated to California at the early age of 17. I started working at a Hooters restaurant as a dishwasher without imagining that cooking would become my passion and connection with my life. A few months later I began working in the prep area and in the line as a cook. I started looking for new jobs with the idea of knowing more and more about gastronomy. Working for Bjs Restaurant, Chevy’s Restaurant, and Hugo’s Restaurant where I took my first step as a Chef and where all kinds of ideologies began. In December 2019, I had the opportunity to start working with Andrew Levitt for 3rd Base LA, where he gave me the opportunity to open Cork And Batter in Inglewood and Durango Cantina in West Hollywood, working together with amazing chefs – Chef Christophe Bonagre and Chef Alex Carrasco. Our menu is thinking about your palates.

I live in Glendale, California, with my wife, Beatriz and my 2 young daughters, Amy and Emily. My passion is not only cooking. I also have fun playing with my daughters, walking, running or any other joy in the company of family.

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