About Riko Majillo
Riko is a native of the beautiful island of Guam and has been cooking in many of San Francisco and Las Vegas top fine dining restaurants. He began his culinary journey at the age of 16 apprenticing at the Guam Marriott as a dish washer then working his way up to a cook. in 2006 he began his formal training at Le Cordon Bleu and traveled to San Francisco to explore its vibrant food scene and working his way up becoming a Chef. Come and share his passion for fresh seasonal California food with a Japanese flare and don't be afraid to ask him about recipes and techniques, as a former Chef at Googles Executive Café he taught Googlers and Culinary Interns how to prepare beautiful and delicious food and will be happy to share these secrets with you, in exchange for a glass of wine of course. "When one sits at my table I want them to get to know me by the food I serve like one gets to know another by the music they listen to, at the end of the meal you take home not only a full belly but the stories of my journey"