Chef Josh Mouzakes
Chef Josh’s vision for ARLO is that the food and beverage program “is not constrained by boundaries.” That’s a perfect description for ARLO’s cross-border influences and his own career which spans two decades. His background includes training at Thomas Keller’s The French Laundry, the three-Michelin-starred restaurant known as one of the finest restaurants in the world. He has also worked under world-renowned chefs including Guy Reuge at New York's Mirabelle Restaurant in The Three Village Inn as well as Joël Robuchon at his restaurant in the MGM Grand Las Vegas. Past San Diego experience includes four years as chef de cuisine for fine dining and executive banquet chef at the Hotel del Coronado. He also served as Executive Chef at the JW Marriott in Houston, Texas. Chef Josh is a graduate of Johnson and Wales University, one of the nation's top culinary programs.