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Red Chili Pods


​Passion for the craft

Growing up in Los Angeles and spending his youth in San Francisco, Chef Vasquez experienced varied, amazing foods and cultures. This inspired him to seek any cooking positions available to gain as much culinary knowledge and practice possible. 

After several years cooking in Los Angeles and San Francisco, Chef Vasquez set his sights on Europe, with his first stop in Berlin, Germany, where he would go to nourish his culinary hunger. Chef Vasquez ended up studying German food and the German language along with European cuisine.  The study of languages and new food cultures soon became his goal as he established his culinary career. 

This drew him to Montréal, Québec. Its beauty and combination of old and new world cuisines was a dream for this European-trained Mexican American chef. There, he studied the French language and refined his culinary training under French heavyweight Chefs in the finest restaurants Quebec had to offer.

Next, Chef Vasquez decided to expand his knowledge of Asian food and tropical ingredients. He traveled to Australia where he trained in asian and local cuisine. 

In his over 16 years of cooking and traveling Chef Vasquez has perfected his craft and acquired world-class knowledge of multiple cuisines, cultures, dietary restrictions, and gastronomic delights. Through all this, his passion and life experiences are exemplified through his craft.

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Australian wagyu chateubriand with bordelaise and rock lobster beurre blanc on butternut squash puree with wild field mushrooms asparagus and beet sprouts

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​Filo wrapped baked camambert with fig chutney pickled  mustard seeds and red onion confiture finished with herb oil



My Take on a traditional nicoise salad with olive tapemade and a pickled greenbean ballantine



soft boiled duck egg with beluga caviar and squid ink clotted cream and butterfly pea oil with a brioche crouton and red escabeche onion

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216 Sw 19th St. Fort Lauderdale Florida 33313

(415) 879-0535

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