Javier Plascencia’s first book, The Soul of Baja, describes his approach to life (and cooking) like this, “His creations reflect the love for his homeland, his respect for ingredients, and the permanent cultural exchange experienced every day in his native Tijuana.”
He grew up cooking alongside his grandmother in the kitchen of Giuseppi’s, his father’s pizza restaurant. The sights, sounds, and smells, like a freshly-butchered hog, that he would turn into chorizo -form the core of his childhood memories. By the time he was a teenager, he knew that he was going to be a chef.
Now 30 years into his career, his humility and approachability are a rare breath of fresh air in our celebrity-driven culture. In this conversation -recorded in a shady grove of olive trees at Finca Altazano, in the Valle de Guadalupe -Plascencia was relaxed and in perfect harmony with our surroundings. He consistently eschewed my inquiries about his restaurant empire, preferring to talk about his passions, surfing, and golf. Like his favored pursuits, Plascencia is intensely cerebral and competes mostly against himself. He’s committed to forging his own culinary path in harmony with the environment and fresh, locally-sourced ingredients.
Enjoy the conversation with chef and restaurateur Javier Plascencia.
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