Rocío recently shared a story with me about a young chef who walked into the MIHO kitchen back in 2011. At that time, we were serving street food from the MIHO Gastrotruck and just started dabbling in catering. We rented a shared kitchen with two other companies, and it was always chaotic in there.

One afternoon, this young guy showed up to help with prep. We were completely slammed that day and needed all the help we could get. He had a great attitude and was ready to jump in. Rocío needed poblano peppers sliced for tacos, so she handed him a bread knife, thinking it’d be a simple task. She showed him how she liked the peppers cut, and he nodded confidently, “I got this.” So, she left him to it while she moved on to other prep.

Not five minutes later, she heard a scream. She turned around to see him clutching his hand. He had sliced his finger “passionately” with the bread knife. The kitchen was tiny, packed with people, and hectic. Rocío couldn’t find a bandage anywhere, and they were in the middle of prepping for service. Meanwhile, this guy—who’s super tall—was holding his hand up, trying to stop the bleeding, while Rocío, much shorter, was reaching up to help him as blood ran down both their arms.

She told him, “It’s going to hurt, but it’ll stop. I’m going to clean it, and then I’ll put lemon juice and salt on it. It’ll work.” He didn’t even flinch as she cleaned the cut. Lemon and salt—he took it all in stride. She taped up his finger, cleaned up, and he went right back to prepping without missing a beat.

We all start somewhere. And this chef is one of many who started or spent some time on their journey at MIHO. He’s since gone on to open one of the most successful restaurants in San Diego.

Here’s to the MIHO alumni. Those who’ve put in their time, found their footing, and gone on to push boundaries in the food and beverage industry. They had such a positive impact of MIHO. So, we owe them a tremendous debt of gratitude.

Meet the Chefs:

Carmine Lopez is the culinary force behind Wolf in the Woods, where her expertise led to the restaurant being named Restaurant of the Year 2024 by San Diego Magazine. Carmine creates dishes that are both comforting and innovative. Her work has brought Wolf in the Woods into the spotlight, earning accolades from the culinary community and diners alike.

Matthew Lyons is the visionary chef and owner of Tribute Pizza, a beloved San Diego eatery known for its eclectic pizzas that pay homage to the world’s most iconic pizzerias. What began as a humble pizza-making hobby turned into a culinary destination. Matthew’s obsession with craftsmanship and creativity shines through every pie.

Tara Monsod is the first-ever San Diego chef to be nominated as a finalist for the James Beard Award. She is currently the Executive Chef at Animae where she is known for fusing traditional Filipino flavors with contemporary techniques in a fine dining setting. She’s inspired by her diverse background and deep passion for expressing stories through food. 

What is your favorite MIHO memory?

• Carmine: My first overnight event in Palm Springs. We had four big wedding events in Palm Springs that weekend. The chaos of prepping in the warehouse and executing on site was such an wild experience. It was my first rush of catering. Once the events were over, we all stayed in a hotel and we pretty much booked every room. The comradery and bonding with the staff made all the stress worth it.

Last meal you cooked at home?

• Tara:  I made surf & turf for my partner. Dungenous crab and ribeye steaks on the grill. 

Most underrated ingredient?

• Matt: Water? It's the most used ingredient by far, and so taken for granted. It activates yeast so the flour can dance, it makes the pasta and then makes it tender, it makes eggs fluffier and fixes emulsions and washes the produce and soaks the beans and deglazes the pans and is in basically every recipe, besides being literal life force...

What about spice?

• Carmine: a cinnamon stick. I like to use it for savory dishes, such as braises and sauce. It’s not overpowering, it just gives some sort of warmth and depth to dishes.

What culinary skill have you yet to master?

• Tara: I would love to learn bread making and dig deeper into pasta.

What is one food or dish you refuse to eat?

• Matt: As a life-long vegetarian, I don't eat meat, but I also have no interest in meat substitutes. Since I've never really had the OGs, chicken or beef or pork et al, I don't desire to replace them with plant-based replicas. And I have no desire for my plant-based burger to bleed. I'll fuck up a good veggie burger made from beans and mushrooms and real stuff though.

Guilty pleasure late-night food?

• Carmine: I go to McDonald’s at least once a week and eat it in my car.

What do you order from the drive-thru?

• Matt: a grilled cheese, whole grilled and fresh onions, double extra toast on the bun, light chopped chiles, fries light well and a Barq's from In-N-Out (duh)

Where is your favorite post-shift bar and drink of choice?

• Tara: Lion Share - a drink and bolognese is a go-to meal when I’m tired after work.

What is your go-to snack at work?

• Carmine: I’m a salty snacker. I’ve been loving green olives stuffed with anchovies.

What song is on repeat in your car?

• Tara: “Not Like Us” by Kendrick Lamar.

How about in the kitchen?

• Matt: Our cooks all take turns DJing, so it's incredibly varied and dynamic. In the dining room, however, there's more structure. Like on Sundays, we play Chumbawamba radio, which inevitably gives us multiple "Tubthumping" plays and at least one "Angel" by Shaggy.  

How much caffeine do you consume in a day? And what kind?

• Matt: I start with a double espresso and a latte in the morning, and then a can or two of yerba matte for lunch, and then more, as needed.

How many cigarettes?

• Carmine: I will not disclose the number, LOL! However, I am a good girl on my days off and refrain from my terrible habit.

What's the last thing you did that wasn't your “real” job?

• Tara: I helped serve food at a BICA dinner party. They’re friends of mine.

What habit do you wish you'd started earlier in your career?

• Carmine: Stretch and exercise everyday. I’m currently paying for it with weekly visits to the chiropractor.

What advice would you tell yourself ten years ago?

• Tara: Don't waste time. Invest your time wisely in places you work and get everything there you can. Go to where you want to go to be a better chef and even more so, a leader. Travel as much as you can!