Josef Centeno opened Bäco Mercat in 2011 and in 2012 he opened BAR AMÁ. BAR AMÁ is his version of Tex-Mex inspired by the memories of his family's cooking.
Josef's career started in New York, where he worked at Daniel, La Côte Basque and Les Célébrités. He also was executive chef at Meson G and Opus in Los Angeles and previously chef de cuisine at Manresa in Los Gatos, Calif. Josef and Bäco Mercat have been featured in the L.A. Times, the Wall Street Journal, New York Times, Food & Wine and Bon Appetit. He also has been nominated for a James Beard award.
Mike Hoagland is a La Jolla, Calif., native who has worked for more than ten years in the restaurant business. A graduate of Harvard University, Mike previously held a number of front of house positions in Los Angeles at Bastide, XIV by Michael Mina and most recently Osteria Mozza. As a sommelier, Mike worked with private clients in cellar management, wine education and retail experience at The Wine Hotel. He is very excited to be overseeing operations for Josef Centeno Group.
Francisco Carcamo is a native of Santa Rosa, Guatemala, where his culinary training included working alongside his mother and five sisters in the family restaurant, called Chiquis. Francisco worked at Baco Mercat as a sous chef and recently joined the Bar Amá team.
As a native New Orleanian, Genevieve Hardison grew up in a city that lives to eat. She has carried that passion for food with her always. She has worked in all facets of the restaurant industry from New Orleans to New York and, most recenty, Los Angeles. She is thrilled to be a part of such a vital and creative team.
Kevin Lee ...
Morgan Borchardt joined Bar Ama as part of the opening team in 2012. After serving at both Ama and Baco Mercat, she realized she never wanted to go home. Her enthusiasm for Chef Centeno's food and dedication to her team paved the way for her current role as Manager of Bar Ama. She's thrilled to help her favorite neighborhood restaurant evolve and share it with you. Her past experiences include urban farming, cheesemongering at The Cheese Store of Silverlake and working at established restaurants in Washington D.C. and Boston.