EXECUTIVE CHEF

Known affectionately as "Seabass" by my closest friends, I am an executive chef whose culinary journey has been shaped by my rich cultural heritage. Growing up in Sweden as the son of immigrants from San Antonio, Chile, and Tehran, Iran, my childhood was profoundly influenced by the diverse flavors and traditions of my family’s meals.

Food has always been at the heart of our family life, and sharing dishes from around the world remains a cherished daily practice. From the fragrant Iranian delicacies to the savory empanadas of Chile, I was fortunate to experience a tapestry of cuisines that ignited my passion for cooking.

My culinary journey began at the age of 11 when I stepped into a kitchen for the first time. My formative years were spent learning under the esteemed chef Michael Mina and his talented team. Through hard work and dedication, I became an integral part of their culinary endeavors, participating in the opening of several restaurants and embracing the opportunity to live a life dedicated to deliciousness.

For the past 28 years, my family has called San Diego home, and it has always been my dream to cook close to them. From mastering the art of butchering fish to crafting exquisite dishes for the Rare Society concept, San Diego has been the backdrop of my culinary evolution.

Today, I am proud to call two places my home: San Diego and Boujiemana, where I continue to share my passion for food and create unforgettable dining experiences.

CAMPUS CHEF

With over 15 years in the hospitality industry, Chef Nikki found her true passion in 2021 when she became a private chef, allowing her to connect with people through creativity and fulfilling their culinary desires.

Her love for cooking is evident in every aspect of her life, she loves traveling for food to destinations like Chicago, South Carolina. She even traveled to Louisiana once for a sandwich! She spends her free time with her wife and Doberman pup Mason, while hosting dinner parties, and enjoying game nights.

GENERAL MANAGER

Edgar has been in the hospitality industry for over 30 years having worked at 5-Star, 5-Diamond hotel properties in New York City including The Four Seasons Hotel, The Ritz-Carlton Hotel, The New York Palace Hotel, The Plaza Hotel and The Westbury Hotel, at the Manila Hotel and Peninsula Hotel in the Philippines, at Omni PGA Resort, Frisco, TX and Waldorf Astoria Hotel at Monarch Beach and The Resort at Pelican Hill at Newport Beach, CA. Also staged at Grand Hotel Esplanade, Berlin, and Regent Hotel, Hong Kong. His management experience ranges from Rooms to Food and Beverage operations. Edgar has opened multi-concept restaurants in New York City, Denver, Washington D.C., San Francisco Bay Area, Tempe, AZ, Los Angeles, San Diego, and Orange County, to name a few.

Edgar enjoys fine cigars, scuba diving, dancing and karaoke as often as he can.

ASSISTANT GENERAL MANAGER

Rafael began his career in real estate and business development in Oklahoma but quickly discovered his true passion after working at a family-owned restaurant in Dallas, Texas. Over the past eight years, he has fully embraced the hospitality industry. What he loves most about his work is connecting with people. He thrives on building relationships with those who share his enthusiasm for memorable experiences through amazing food and cocktails, and the atmosphere that brings it all together.

He finds fulfilment in being part of his team’s growth and strives to be the kind of leader who helps them develop not only in their specific roles, but also in their own personal growth that will one day benefit them in their future endeavours. 

Outside of work, he loves visiting new restaurants and going to the movies (comedy or horror preferred). And shopping! Don’t forget shopping.