The collective expression of our creativity. We bring food focusing on freshness, sustainability and seasonality; not limiting ourselves to one outlet but adapting our menus to the occasion. From the community to the community.

Lucas Dai Pra coming from the slums of Brazil to the Michelin star kitchens in San Francisco, Los Angeles and Northern California. This is me, raw and uncut.

Natallie Avitia rooted from scratch, farm-to-table kitchens in San Diego, to the Michelin Bistro’s and tasting menus throughout California. Creating savory, sweet and everything in between.