Chef Tony Jauregui is originally from Mexico City and started cooking at the age of 12. Raised on a dairy farm, he remembers and remains inspired by his mother and grandmother’s cheesemaking from unsold milk and by the tomatillos, one of the essential ingredients in Mexican cooking.
Tony arrived in the US at the age of 15 and worked as a dishwasher at the Balboa Pavillion. His uncle, Chef Gino, trained him as a prep. He was ambitious and wanted to learn as much as he could about cooking. In the 35 years since his arrival, Tony has worked in iconic restaurants like Scotts Seafood for 8 years where Executive Chef Craig Rouse mentored him, and later Tapps Fish House and the Four Seasons.
Today at 501 he is inspired by Mexican, Italian and Spanish flavors. Tony is a true Saucier or Sauté Chef. His go-to favorite is the Chilean Seabass marinated for 24 hours in miso marinade, grilled and caramelized, served on a bed of rice, garnished with Boc Choy and sweet pepper relish.
Tony’s philosophy is to provide the highest quality ingredients, prepared perfectly at highly approachable prices. Tony listens and takes his client’s comments seriously. He wants each Balboa Island resident’s experience at 501 Park Ave to feel like dining at home.