Carmelo D. Lopez was born in El Salvador. His parents were both diplomats. He lived in Europe as a child where he began his appreciation of gourmet cuisine. He was influenced by his mother's famous holiday feasts. Carmelo moved to the Bay Area in the late 1980's. He began his culinary career at the age of 18. A graduate of the San Francisco Culinary School, he went to work for Gerald Hirigoyen at Fringale in September of 1991. He made this way thru the ranks first as a sous-chef for 15 years where he developed a passion for French, California and Basque cuisine. Eventually, he was promoted to chef in 2008. 

Carmelo likes to use high quality, fresh ingredients in his cooking. He has a passion for delivering the highest quality possible to his diners. Carmelo has developed an exciting menu of upscale bistro food. He has a true appreciation of fresh, regional ingredients and works well with the height of the season.