Chef Ismael Trejo

I am a young, ambitious chef with 15 years of hands-on experience and a deep-rooted passion for the culinary arts. My journey began at the age of 17, dishwashing at a restaurant in Del Mar, California, where my father was the head chef. It was there that I learned the fundamentals of cooking, gaining a strong foundation in classic techniques and real-world kitchen discipline, much like a traditional culinary school and beyond.

After that, I worked in various restaurants throughout North County San Diego, expanding my skill set across multiple styles of cuisine, including smoked barbecue, fine dining, Italian, California cuisine, and my personal favorite, wood-fired cooking.

In 2016, I joined Jake’s Del Mar, where I steadily worked my way up from prep cook to lead cook and eventually became part of the chef team. In 2020, driven by a desire to keep learning, I took on a second job alongside Michelin-starred chef Michael Mina at International Smoke, further sharpening my technique and understanding of elevated, globally inspired cuisine.

In 2022, I launched my own pop-up concept, serving elevated Mexican cuisine at local breweries, wineries, and events. This venture allowed me to fully express my creativity and connect directly with guests through bold flavors and thoughtful execution.

I am a hands-on, passionate creator. Food and flavor are part of who I am, embedded in my family and in my soul. One of my greatest satisfactions is taking an idea from concept, through trial and refinement, and transforming it into a perfectly balanced, well-executed dish. My goal is always to create memorable, flavorful experiences that reflect heart, technique, and intention.