ERIC RADOC, CHEF DE CUISINE

Eric Radoc holds the position of Chef de Cuisine of ARLO, a restaurant renowned for offering an elevated dining experience at Town and Country Resort in San Diego’s Mission Valley. His tenure with the ARLO team spans three years, during which he ascended from the role of Sous Chef, thereby solidifying his integral contribution to the culinary excellence of this signature restaurant. Armed with over a decade of culinary expertise, Radoc shoulders the pivotal responsibility of orchestrating menu development at ARLO, showcasing an adventurous and innovative approach in crafting menus for dinner, breakfast, and brunch.

A native of San Diego, Radoc channels his Southern Californian heritage into his culinary creations that are a harmonious blend of fresh local ingredients, skillfully interwoven with an array of seafood, meats, and vegetarian components, resulting in delectable combinations of flavors that pay homage to the region's diverse culinary tapestry. Prior to his tenure at ARLO, Radoc distinguished himself as the Chef de Cuisine at California Native in Del Mar, while also holding notable Sous Chef positions at esteemed establishments such as The Lot in La Jolla, Umi Sushi and Oyster Bar in Temecula, and 20|Twenty in Carlsbad.

Driven by a deep commitment to bring people together, Radoc creates dishes that are both unique and comforting, leaving a lasting impression on his guests' discerning palates. His culinary expertise and unwavering dedication enhance the dining experience at ARLO to extraordinary levels. Radoc graduated from the Art Institute of California with an Associate Degree of Science, Culinary Arts.