San Diego’s Town and Country’s signature eatery, ARLO
In San Diego, there is a restaurant that celebrates the lifestyle and culinary culture of the West Coast, serving dishes that are inspired by local ingredients and an assortment of flavors from a variety of cultures. ARLO showcases a dining experience with a fun environment highlighted by a gorgeous outdoor patio, swaying palm trees and an outdoor fireplace. They also carry an innovative cocktail program, an extensive wine list and local craft beer on tap for everyone to enjoy.
So it isn’t a surprise when their head chef Josh Mouzakes was invited to represent Food Network’s Beachside Brawl – a show that pits famous chefs together to a cook-off from both coasts to earn the rightful spot as the best coast for summer food and one lucky cook is to be crowned “Best of the Beach.”
We were lucky to have an exclusive interview with Josh Mouzakes on his journey to ARLO, his love for food, and his future plans for ARLO’s success.
When was the moment that you decided you wanted to be in the food industry?
“My older brother worked at East Port, where his friends and older people worked at this restaurant… I wanted to hang out with them and I was 13 years old. My brother called me one day and asked me if I wanted to wash dishes for five dollars an hour. I took it and it was instantly, the first day, I said to myself, this is what I want to do. The dirty, the grind, the energy of the kitchen, it was all something that I wanted and now I am here because of it.”
You interned at the French Laundry?
“When I was in Johnson and Wales for school, I would go to my school library, there was the French Laundry Cookbook that I always read. At that time, there was certain nuances about the food, like in fine dining, you never put food on the rim of the plate as it was the area that people grabbed on to. Small nuances like that, there was something that gravitated towards the beauty of food. I only stayed there for four months, but those four months really taught me a lot about cooking.”
What is your vision with food?
“Creative. Within ARLO’s walls, you can see the spark of my creativity. You learn from the best chefs of the world and you learn from them, you mimic them. From that point, you start to learn your own style of cooking. If you were to come to ARLO, you can see Italian, New York influence, but you see more of who I am as the chef. I try to make things intentional, but with more freedom, to me food is an artistic creation. As a chef it is my job to make it not only delicious, but to offer an experience that customers have never felt before.”
What is your vision with food?
“Creative. Within ARLO’s walls, you can see the spark of my creativity. You learn from the best chefs of the world and you learn from them, you mimic them. From that point, you start to learn your own style of cooking. If you were to come to ARLO, you can see Italian, New York influence, but you see more of who I am as the chef. I try to make things intentional, but with more freedom, to me food is an artistic creation. As a chef it is my job to make it not only delicious, but to offer an experience that customers have never felt before.”
Dine and watch with Chef Josh Mouzakes
If you are looking for one of the best restaurants in San Diego, ARLO is a great place to be. Chef Josh truly pushes the boundaries of food, from starters like Lamb Meatball with Raz El Hanout Sauce, Gruyère Cheese, Carrot Caper Slaw to their varierty of Wood Fired Flatbreads. Their entree’s matches the flavor profile of the west coast like their Steelhead Trout with Summer Peas, White Chocolate, Honeycomb, Eggplant. You can choose anything from the menu and you can see Josh’s creativity on the plate.
Also, watch Josh on Food Network’s Beachside Brawl on Food Network.
Check them out at arlosandiego.com
Phone: 619-908-5058
500 Hotel Cir N, San Diego, CA 92108
Pictures courtesy of ARLO
