A native of Southern California, Jose Luis Hinostroza grew up in a Mexican household in the heart of one of the richest agricultural regions in America and the birthplace of the farm-to-table movement.
He first ventured from home to work at Alinea in Chicago where he became kitchen manager at 21 and was exposed to the high-intensity world of fine dining. He moved to Spain to work under Jordi Roca at El Celler de Can Roca and by age 24 he was named Chef de Cuisine at the 2 Michelin-star restaurant De Kromme Watergang in The Netherlands.
Until recently, he was at Rene Redzepi’s culinary mecca, Noma in Copenhagen and formed part of the research and development team of Noma Mexico. His product-driven menú at ARCA brings together the bold and explosive flavors of Mexico, executing a casual fine-dining experience with the technique and knowledge of a chef who has spent the past 10 years working in some of the best fine-dining kitchens in the world.