Chef Itztli’s goal at Finn Town is to create an environment where people not only eat, they commune. His philosophy of cooking is to respect tradition while playing around with ingredients in a fun, whimsical way. Originally inspired by grilling outdoors with his Dad as a young boy, Itztli always wanted to be a chef and never considered any other career. He went straight from high school to culinary school and never looked back.
His first executive positon was in the kitchen at the historic Evergreen Lodge outside Yosemite. After 2+ years of serving 300 meals a night of rustic California fare, he moved onto Executive Sous Chef at the upscale Jackson Lake Lodge eco resort in the Grand Tetons known for its locally sourced produce, free range, hormone free meats and sustainable fish/seafood. After learning all he could, when the opportunity was presented to travel overseas to Spain, Itztli then hopped on a plane and headed to Andalusia where he helped establish a California influenced venue called Cali del Sol. But somehow, the culinary call of San Francisco beckoned and Spain’s loss has become Finn Town’s gain.