Sharing the Glory

WELCOME TO MY HOUSE
 

El Encanto Restaurant’s Chef Martin Ledesma enchanted Casa Pacifica Food and Wine Festival guests this past June as he won first place in the Sweets category with his Honey-Orange Panna Cotta, spreading a little bit of the joy and community he fosters at his Mexican family restaurant.

“I play with my food,” says Ledesma. “When you are young, your mother tells you not to play with your food, but I play with my food.”

Playful really is the best way to describe the way he presents his dishes, full of whimsy and fun. With a dedicated crowd of regulars at the restaurant, it can be hard to get a reservation for one of his fabulous Friday dinners, but it’s always worth it to see what he’s created for the week.

With other hits like his Valentine’s Day breakfast dessert and the “prehistoric lava cake” on the Friday Special, it’s no wonder available seats are in short supply. The creativity involved in the breakfast dessert alone is quite impressive: a mango passion fruit sunny-side up “egg” with white chocolate coconut mousse “whites” served with apple and pineapple “breakfast potatoes” and sugar and chocolate pasta with maple glaze “bacon.”

The restaurant itself, located in Camarillo, serves as a place to gather as well as enjoy his food.

“It’s like I am inviting you to my house,” he says. The way his customers treat it is not wholly unlike a family gathering, either, sometimes calling in to let him know that they will not be visiting at their normal time.

What makes him happiest, he says, is when his customers leave with a smile, or when they say something like “We should do this again sometime,” with both their hearts and bellies full.

Judges: Chef Masa Shimakawa; Chef Adam Hart, Chef Gunner Planter, Chef Abdu Romero, Chef Eric Kopelow, Lisa McKinnon, Amy Madsen, Chef Rachel Wiener

A WINNING CONCLUSION
 

Meanwhile, Savory category winner Chef Alex Montoya of Water’s Edge in Ventura stepped up with his “Beef & Reef”—lobster and Oaxaca cheese arancini with braised short rib birria, pickled red onion pearls and garnished with fresh micro cilantro—the perfect climax to his three-year Casa Pacifica winning streak.

The big news here is that he is not planning to compete next year. He’s not worried, though; he’s leaving his legacy in the capable hands of the Water’s Edge team.

Part of his job as executive chef includes making every part of the food as accessible to his customers as possible, hearkening back to his first job as head chef, when he had an open kitchen where customers had a clear view of the food prep. As he worked, Montoya was always open to explaining the process, giving samples, and expanding palates. Whoever showed so much as a glint of curiosity, he would oblige. A true crème diplomat(e)’s diplomat.

Montoya carries that attitude even as he’s grown to manage the numerous kitchens of Water’s Edge, Waterside and Honey Cup Coffee and Creameries. He’s partnered up with local high schools from time to time, giving the students insight on what working in a professional kitchen is like. “It may look glamorous, but it has to get ugly behind the scenes sometimes,” he says.

When asked for advice on expanding the palate and experiencing food, he says, “I used to be a picky kid. Still am, kind of. But when it comes to experiencing a chef ’s creation, be open-minded. Everything on that dish is there for a reason.”

Chef Montoya has a dozen and a half catchy phrases to describe himself, but in the end, he’s an ambassador. He’s approachable, but his work speaks for itself; the bridge between the restaurant and the people is through his food.

(clockwise from top left) Short Rib Birria; Slow-Braised American Wagyu Shank; Taco with Tropical; Tequila Lime Mousse; Pico de Gallo Jalapeño-infused Lemon Bar 

TOP CHEF YUMMIE CULINARY COMPETITION WINNERS
 

SAVORY

1st – Chef Alex Montoya, Water’s Edge Restaurant & Bar, Short Rib Birria, Lobster Oaxaca Cheese Arancini, Pickled Red Onion Pearls

2nd – Chef Damien Giliberti, Ox & Ocean at Zachari Dunes, Slow-Braised American Wagyu Shank with grain polenta, stewed carrots and charred cipollini onions in a red wine reduction

3rd – Chef Carlos Ortiz, Limon y Sal, Taco with Tropical Pico de Gallo, fresh pineapple, cilantro, tomato and lemon

SWEET

1st – Chef Martin Ledesma, El Encanto Restaurant, Panna Cotta with honey orange flavor

2nd – Gina Stymacher, Camarillo Cupcake, Jalapeño-infused Lemon Bar with chile lime seasoning and candied jalapeños

3rd – Julia San Bartolome, Founder of Sweet Arleen’s, Tequila Lime Mousse, which featured a Frito chip crust, Grand Marnier whipped cream and Chamoy strawberries