Chef Alex Carballo

Nationally respected as of one of Restaurant Hospitality Magazine’s “12 to watch in 2012”, Alex Carballo has been noted in top industry publications such as Food & Wine, Sunset Magazine and Draft Magazine. Alex has manned the helm in some of San Diego’s most prestigious kitchens (Crosby Country Club, Indigo Grill, Brigantine and The Fishery), but it was his five-year stint as General Manager/Executive Chef at Stone Brewing World Bistro & Gardens that earned him national acclaim. In 2014 Carballo went on to partner with URBN Coal Fired Pizza to launch a wildly successful local brewery, the former URBN Brewing. Alex is now the Executive Chef and partner of Moto Deli, a chef-driven sandwich shop that opened in fall 2016. He is a practicing member of Slow Food San Diego, board member for Chef Celebration and also advises the California Department of Education’s “California Farm to School Task Force”. A bona fide tastemaker at heart, the San Diego native is also an avid collector of fine and rare tequilas, bourbons, whiskies and wines.