How a Master Chef Runs the Only Two Michelin-Starred Mexican Restaurant in America — Mise En Place

At two-Michelin-starred Californios in San Francisco, chef and owner Val Cantu aims to honor and preserve the ingredients and cooking techniques of Mexico. He and his team of star chefs develop their own creative takes on traditional flavors with dishes like squab arabe tacos, puffed black masa topped with sea urchin, grilled banana in savory dulce de leche sauce served with a dollop of caviar, and more.

Credits:
Producer/Director: Daniel Geneen
Camera: Connor Reid, McGraw Wolfman
Editor: Lucy Morales

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development Manager: Terri Ciccone
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For more episodes of Mise En Place, click here: https://trib.al/xRTlK4g

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