Growing up in Southern California, there were always plenty of authentic Mexican restaurants to choose from. Besides having plenty of choices for great ethnic food, San Diego possessed another appealing geographical lure…it was only 40 miles from Mexico.
Chef Chuck Kerber, a graduate of The Pennsylvania Institute of Culinary Arts, has over 20 years of cooking experience at various hotels, restaurants and other private establishments. Selected as one of Pittsburgh's 50 finest in 2012
