Meet the Chef: Brad Kraten
Our Chef, Brad Kraten, has California culinary inspiration in his blood. Growing up in San Jose, Kraten was steeped in traditional Mexican foods and ingredients from a young age. Now, after a 20-year career that has included stints at top Bay Area restaurants like Spago and Park Place, Kraten is drawing upon those early experiences for inspiration for the Curadero menu. Committed to using only the freshest farm and field ingredients, Kraten crafts Curadero’s ceviches from sustainable, local seafood and sources the masa for the housemade tamales and tortillas right here in San Diego. We call it conscientious California cooking, you’ll just call it delicious.