"Best ceviche ever tasted"
- Teresa Brown
Best of Baja 2016
San Diego Magazine's
"Incredible oysters, raw and cooked."
- Matt Erieg
The Summer Sunset Bash
Food, wine and music
Early in her Baja Californian childhood Viviana noticed how kitchens would always bring all kinds of people together. Whether amongst friends, family, acquaintances or strangers, she understood food in Mexico was not just every day’s culture and nourishment but people’s vastest form of affection.
With a profound love for gastronomy and after graduating from Architecture in 2011 she began the journey of food creation by opening an outdoor restaurant at the heart of Relieve Vinicola her family’s vineyard.
Viviana proudly represents the potential in the Californian and Pacific Ocean’s natural resources. She believes her social structures have been deeply transformed by it turning enthusiasts into passionate connoisseurs, intellectuals into winemakers and artists into food creatives. She migrated to an industry based on the pursuit of enjoyment and delectation.
And so she began the journey of letting local produce shape her into a gastronomer, becoming her family’s third generation of food creatives in an ever-growing region of gastronomy and viniculture. Today, Viviana’s cooking style fosters local ingredients focusing in sea products presented in a Mexican Mediterranean modern cuisine.