Mario Vasquez

Mario Vasquez

Colorado Springs

About Mario Vasquez

Born and raised in Northern California in a small town named Vacaville, Mario’s culinary influence is rooted from his very young memories of family Gatherings. Coming from a father who was born into a family of 16 brothers and sisters, and a mother who also has a large family Mario can still remember His Uncles cooking whole pigs in his Grandmothers backyard, Grandma making tortillas and grinding fresh hominy by hand for pozole and everyone gathering In a tiny dining room to enjoy the cherished family home cooking. Graduating from Le Cordon Bleu Sacramento, California. Mario Began his culinary career in Napa California where he started as a line cook at Farmstead restaurant a self-sustainable farm to table restaurant located in St. Helena. Mario quickly rose through the ranks Earning his first sous chef Title Under Chef Stephan Barber. After a three year stay at Farmstead Mario set out on a lone year back packing trip to France and Spain. Staying on Stranger’s couches trading meals for stay or at hostiles he was able to expand his palate and culinary knowledge Taking home many influences especially from Lyon, San Sebastian and Barcelona. Returning to the states Mario moved to southern California where he landed a sous chef position working under Chef Casey Overton with Montage Hotels and resorts at their Flag Ship Laguna Beach Property. A triple Five Star diamond resort Mario was able to work with some of the best chefs in the area giving him a chance to really polish his cuisine and define his own identity as a chef. After a 3 year stay Mario was recruited to move to Colorado Springs to help open the farm inspired Till Kitchen as the Chef De Cuisine with Chefs Sheamus Feeley and Gerry Castro, Winning best new restaurant and best overall their first year. Mario was then moved to Garden of the Gods Market and Café as the Executive Chef for a short term and left when Colorado Craft gave Birth in September 2017.

My Venues

Behind the Scenes

Awesome day off!
"Awesome day off!"
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Roasted chicken thigh, fondant
"Roasted chicken thigh, fondant fingerling potato, patty pan squash and salsa aji"
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From my tasting menu Saturday
"From my tasting menu Saturday night Salmon, citrus, mustard and avocado"
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Hamachi tartare
Green chili
"Hamachi tartare Green chili mayo, Serrano peppers, watermelon radish candied enoki mushrooms and rice crackers"
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