SebasTiaN BeCerra
Chef & OwNer
A native La Jolla boy with Peruvian descent, Sebastian started his career working as an apprentice in Peru before holding a kitchen job throughout high school in San Diego. After studying at the Culinary Institute of America in NY, he spent time in the Michelin Starred kitchens of COI and Rich Table in San Francisco. This is where his passion for seasonal and local ingredients really peaked.
After San Francisco, Sebastian returned to NYC to begin his tenure at Eleven Madison Park, where he was a part of the team that achieved the World’s Best Restaurant Award by San Pellegrino’s 50 Best. During this time, Sebastian helped launch EMP Summer House and Winter House for two seasons before returning to San Diego. Sebastian then worked alongside Top Chef alumni Brian Malarkey at Herb and Wood.
Sebastian is now poised to open his first project, Pepino. Coming soon to La Jolla, California!
Marissa WilliaMs
Sous Chef
Born and raised in Belmont, California, Marissa Williams has always had a strong passion and curiosity for cooking and hospitality. At the age of 19, she decided to dive head first into unknown territory as a server. It was only a matter of time before she was pulled into the kitchen, and the rest is history. This is where her passion and curiosity for food and drink really blossomed as she learned the basic fundamentals of working in a restaurant kitchen.
This proved to be a massive stepping stone as she made her way to San Diego to begin her tenure with Puffer Malarkey Collective at Herb & Wood. She worked her way through every station with ease and humility before landing her promotion to Executive Sous Chef at sister restaurant, Herb & Sea. She’s used her success and platform to involve herself heavily in sustainable fishing practices and an initiative to help bridge better access to locally caught seafood.