Former Executive Sous at San Francisco’s highly-acclaimed RN74, Chef Michael combines novel techniques with deliciously familiar Spanish dishes, served in a warm and contemporary atmosphere. He is at the helm, curating Pueblo’s menu from classic Spanish-style dishes using locally sourced meats and produce.
“Now I’m not saying steak and a lobster tail aren’t good eats, but putting them together just doesn’t seem cohesive to me. Now when I got to Spain and saw they were putting smoky pork parts with clams and other pungent shellfish – yes, please! Mar y MontaÃƒÆ’Ã†’Ãƒ’šÃ‚Â±a – that’s my jam.”