Eric Radoc, Chef de Cuisine at arlo
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.
David Colgate, ARLO's lead mixologist for the past two and a half years, has been working in the food and beverage industry since the age of 15. He started as a busser at a family owned restaurant in La Jolla, working his way up to server, barback, and bartender in a span of 10 years. David then continued his career at Sycuan Casino’s swim up bar and lazy river. Having worked in a family owned environment, followed by high volume corporate casino, David decided to redirect his bartending ventures into the vast world of craft cocktails and mixology at ARLO. The creative cocktail explosions, amplified mental stimulation, and overwhelming love for producing beautiful and elevated cocktails has led him to places he never thought bartending would provide. Utilizing unique and uncommon techniques to provide guests with a one of a kind cocktails is something David is truly passionate about. From making shrubs, tinctures, and infusions, as well as utilizing processes consisting of fat washing, milk clarification, and smoking, David plans to grow ARLO’s cocktail scene to become one of the premier cocktail experiences in San Diego.