About OUR
EXECUTIVE CHEF & GM

It all started when…

Gustavo Pérez’s culinary career began early on, inspired by family and mentors and their love and respect for quality and tradition. After graduating from Southwestern College Culinary School in 2013, he sought opportunities to further develop his own creativity. Pérez’s culinary repertoire flourished during an opportunity working under celebrity “Chef Christopher Gentile” at Double Standard Kitchenetta, where he developed and refined his culinary techniques.  He proceeded to the French restaurant “The Winesellar and Brasserie” as the Chef de Cuisine working together with Gary Parker Chairman / CEO of the place. It was there where he extended his skills to all outlets of the fine dining, wine and service by pleasing the palettes of the restaurant’s most exclusive clientele.  After spending 5 years with the WSB, Pérez went on to take the role of Executive Chef at Shake & Muddle, a new concept gastropub bistro in Chula Vista, California.

His mission is to make the experience of every customer unique in all the aspects.  Outside the kitchen, Gustavo is a wine and beer enthusiast. He frequents the Mexican wine country / Valle de Guadalupe, where he provides tours and explains the process of wine making.