CASA SOL Y MAR 12865 El Camino Real San Diego, CA 92130 858.792.4100 www.casasolymar.com
TONY CARRETO CREDENTIALS: HEAD CHEF, CASA SOL Y MAR
Photoshoot Location: BLUE OCEAN ROBATA & SUSHI BAR 2958 Madison St, Ste 100 Carlsbad, CA 92008 760.434.4959 www.blueoceanrobatasushi.com
JA M E S PYO CREDENTIALS: OWNER AND EXECUTIVE CHEF, BLUE OCEAN ROBATA & SUSHI BAR, POKEWAN, AND LOVE BOAT SUSHI OCEANSIDE Q: What is your favorite part of your career as a chef? James Pyo: For me, it’s the opportunity to be versatile and expand. As a chef, I personally want to cook all sorts of dishes from all around the world, not only dessert and sushi. I work to master all types of food and to culturally explore it.
the higher end of restaurants. It’s all a little revamped, from the ambiance and the plating to the interior and exterior decoration. It’s a place to dine at for a special occasion or a nicer date. The food we offer exceeds the generic Asian foods you find at your more typical restaurants.
Q: What inspires your dishes? JP: Art, beauty and nature. I know that is vague, but as a chef, I consider myself an artist. Whenever I see something that catches my eye, whether it’s a pretty flower or a bright color combination, I am immediately inspired to incorporate it into my dishes and my restaurants.
Q: What is your favorite meat to work with at Blue Ocean & Love Boat? JP: My favorite meat to work with is pretty simple: barbecue ribs. My favorite dish is Korean BBQ Ribs served on a sizzling skillet with rice and a side salad. I offer this plate at all of my full-service restaurants for both lunch and dinner. It is a Korean-style short rib (Kalbi), and I find that it tastes good all the time.
Q: Tell us about your restaurants in San Diego. JP: Love Boat is a family oriented and fun restaurant. It’s more on the casual end. It’s the type of restaurant where I want my customers to come and feel relaxed. As for Blue Ocean, it’s closer to
Q: Lastly, what advice would you give an aspiring chef? JP: As a chef, you are an artist. When you hold on to the desire to create, you will create quality dishes. So, my advice is simple: don’t forget you are an artist and don’t stop creating.
NATIVE KNOWLEDGE • When he’s not in the kitchen, Pyo gets inspired by taste, service and table decoration at other restaurants. He lists Ray’s, Searsucker and Addison among his favorites. AROUND THE WORLD • While Pyo prefers Japanese food, he is Korean and this influence appears in his cuisine. He also integrates Chinese culinary aspects into his dishes. #INSPO • Pyo began his culinary career in a family business. His brother encouraged him to pursue opening his own restaurant.
Q: How would you describe Casa Sol y Mar to those who have not visited? Tony Carreto: It’s my second, and sometimes first, home. I want everyone who walks through our doors to feel like family and enjoy our madefrom-scratch sauces and tortillas that make our food so fresh and flavorful. The food and service are fantastic. Q: What inspires you as you create dishes? TC: I’m inspired by the blending of just the right herbs and spices to create sauces and flavors that make people want to try our new creations. I am also inspired by our guests. When we start getting requests for items prepared a certain way, we create dishes to satisfy their palates. Q: What’s your favorite menu item for the carnivores out there? TC: I love serving our all-natural tri-tip. Our Carne Asada Tampiqueña, while not created by me originally, gives me great pride to serve. We cook the steak to order, top it with a grilled California chili and onions and
serve it with a cheese enchilada, guacamole, refried beans, rice and handmade tortillas. It’s a beautiful plate. Q: What is your favorite part of your career? TC: Building a team that works well together. I also take pride in making sure that each plate our guests receive is just right. Q: What advice would you give to an aspiring chef? TC: Work in a kitchen from the ground up. Pay attention to all of the chefs that you work with, and learn something new from each of them. It’s like a classroom: study and you will learn. Most times, it’s not only the ingredients in a recipe that are important, but knowing how and when to add the ingredients. Timing and technique are key.
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