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.
Manager Jarrod Zimpfer
Originally hailing for New York City, Jarrod began is hospitality career in the financial district of Manhattan honing is craft in service and event management at Morgan Williams. From there he served as the manager of several fine dining restaurants in Midtown where he developed a love of wine and began studying under several sommeliers. Pursuing this passion, he went on to earn his Advanced Level (3) WSET Certification – Wine, Spirits, Education and Trust, as well as a Level 1 Cicerone Beer Certification. After relocating to San Diego, Jarrod managed the wine program at Mosaic Wine Bar in North Park, buying and sourcing both California and an array of standard and esoteric global varietals. Prior to joining the ARLO team, he managed several Patio Group restaurants where he worked with the corporate buyer to curate wine menus. He also led the development of the Patio Group events department, coordinating large events and custom tailored wine dinners.