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Chef Brent Omeste

Chef Brent Omeste

Brent Omeste was born and raised in Orange, California.  From a young age, Brent had a passion for the kitchen; where some of his fondest memories include cooking alongside his late grandmothers.

After high school, Brent enrolled in the culinary program at Orange Coast College. It was here he befriended classmate Chad Urata and the two would go on to compete alongside one another on the school’s Student Hot Foods Team; their team received both gold and silver medals and placed second in the National competition.

While attending culinary school Brent began his career at Pomodoro Restaurant in Newport Coast, followed by The Clubhouse in Costa Mesa, and Kimera Restaurant in Irvine. Succeeding Brent’s departure from Kimera, he took on the position of Tournant for the opening of Charlie Palmer Restaurant at South Coast Plaza in Costa Mesa, working under renowned celebrity chef, Charlie Palmer.  Here, he quickly rose to Junior Sous rank under Chef Amar Santana and assisted the kitchen in being named “Restaurant of the Year” for 2009.

In addition, Brent has held positions as Executive Sous Chef at Alessa Laguna Beach, Executive Sous Chef at Charlie Palmer under Chef Seakyeong Kim, and both Executive Sous Chef and Chef De Cuisine for the Orange County locations of the Cucina Enoteca. Most days you’ll find Brent cooking behind the taco line at CENTRO, but if he’s not, he’s either spending time with his family, cooking at home, or riding his mountain bike through the various trails of South Orange County.

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(949) 706-1416
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Cucina Enoteca BrunchHeadlining the new brunch menus is a larger-than-life beverage program including MAGNUM offerings of Sorella Bronca Prosecco + Schramsberg Brut Rose + Delamotte Brut Champagne (yes, 1.5 litres); a variety of refreshing spritzes; and creative takes on brunch classics like the loaded Cucina bloody mary + espressotini. To satisfy diverse appetites during the 10 am – 2:30 pm offering, the food menu offers distinct signature categories for brunchers to enjoy: Sweet: New takes on cinnamon rolls, pancakes, and French toast offer fresh citrus elements and creamy accoutrement. Savory: The CUCINA burger and giant meatball headline this category, but do not out shadow salads and fall dishes rotating onto the menu based on seasonal availability. Pizza: Those who can’t settle for a breakfast inspired smoked salmon pie, could opt for Calabrian sausage + egg, or the classic Margherita. With Egg: Purists will love the thick-cut bacon and eggs, but the more adventurous are welcome to explore the crab frittata, or polenta “poutine”, bucatini amatriciana, and avocado toast each showcasing the versatility of eggs. Kids: Younger appetites can indulge in pancakes, French toast, eggs, pasta, and more. For full Brunch Menu  
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HAPPY HOUR 3 - 6pm daily drink | red or white wine 7. | moretti draft 4. seasonal sangria 6. | well drinks 6. food | cauliflower 3.75 | parmesan fries 3.5 margherita pizza 7 Cucina Enoteca Wine Fundraiser