Colonia Pública, owned and operated by chef Ricardo Díaz ’93, was included in the Los Angeles Times’ list of 101 best restaurants.
This is Diaz’s fifth time on the list, appearing for the first time in 2014. The restaurant is known for its signature Mexican fideo dish, which the publication describes as “the chicken soup that’s as comforting as you always want it to be.”
Díaz began learning about the restaurant industry at the age of nine when his family opened the seafood restaurant chain El Siete Mares. He worked weekends and over the summer months learning all the ropes of the business from going to the fish farm with his grandfather at 3 a.m. to learning to prepare the fish.
Read more at the Los Angeles Times.
