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Californios is the creation and concept of chef Val M. Cantu. He is currently operating as a ‘Pop-up’ in San Francisco, but looking for a permanent home.  

Val honed his skills at Uchi in Austin, Texas under James Beard alums: Tyson Cole, Paul Qui, and Phillip Speer.  He moved to the Bay Area and was quickly hired by Sons & Daughters as sous chef, where, during his tenure, they were twice awarded one Michelin Star.  He has staged with Benu, Saison, Atelier Crenn, Bar Tartine, Lazy Bear, Cultured Pickle Shop in Berkeley and Pujol in Mexico, City.  He also has a Bachelor of Arts in English from the University of Texas at Austin.


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