|Photo by Duc Duong|
|He may be sitting still, but that mind is working overtime.|
A change in leadership prompted additional updates in this Costa Mesa kitchen, best known for some crazy stuffing ideas in their tortillas. I drop by the asylum early in the week, as Carlos Anthony divides his expertise between here and a San Diego spot. Hard-working and ambitious, it's no wonder Capricorn Carlos is a perfect fit for the industry.
How do you handle executive chef duties at two establishments?
It's no question that running one kitchen is a large undertaking, let alone two. However, to run any kitchen you need an amazing team. I am lucky enough to have some really talented and driven people working under me. I wouldn't be where I am today without Natalie Tyler and Sam Masucci, my sous chefs, not to mention the countless other line cooks, dishwashers and prep cooks that help steer the ship. I think what we all share in common is a passion for cooking, and that helps drive us through the hardest obstacles.
Tell us about your first restaurant job. More »
At the tender age of 15, I started tossing pizzas at the local pizza joint. I immediately fell in love with the thrill and pace of working on the line. I felt so comfortable in the kitchen, which is not a big surprise, since I was raised in a Hispanic family, helping my mother and grandmother in the kitchen from a very young age.