Our cheese genius discovered the amazing universe of artisanal cheese a few years ago while working as a bartender up at the Carneros Inn in Napa Valley. Carlos’s life changed after tasting the Humboldt Fog and Cowgirl Creamery cheeses served on the restaurant’s cheese plate. He never knew a hunk of drained, aged, bacteria-laden milk could taste so delicious! After returning to Orange County, he decided to chase cheese as he snagged a job at the Laguna Beach foodie destination, Sapphire Pantry. There he received rigorous training in its renowned cheese department. He learned everything there is to know, from milk types, to production methods, to affinage, to storage.
Fate must have had “The Cellar” in store for Carlos; he found us by walking down Avenida Del Mar! Dawn loved him so much, she hired him on the spot. The rest is history. Carlos has skillfully run the cheese program since day one. He loves what he does, and considers the Cellar his second family!
Just ask him anything about cheese; he’ll be able to help you create a cheese plate, pair wines and food, and suggest sauces, honeys, and chutneys to accompany your choices.
Want to know what drives Carlos to do what he does so well? Passion! Each cheese is the result of an incredibly detailed, complex process, and he is here to share it with you!
What does this fromager do during his free time? Spend time with his cats, play paintball, and enjoy his favorite cuisines—Mexican and Japanese!