CHEF JOSH MOUZAKES
Chef Josh Mouzakes' vision for ARLO is that the food and beverage program “is not constrained by boundaries.” That’s a perfect description for ARLO’s multi-cultural influences and his own career including time at Thomas Keller’s The French Laundry, the three-Michelin-starred restaurant known as one of the finest restaurants in the world. Josh also trained under other world-renowned chefs including Guy Reuge at New York's Mirabelle Restaurant in The Three Villages Inn as well as Joel 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 Hotel del Coronado. Josh is a graduate of Johnson and Wales University, one of the nation's top culinary programs, and he competed on Food Network's Beachside Brawl in Summer 2022.
David Colgate, ARLO's lead mixologist, 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 contunued 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 lead him to places he never thought bartending would provide. Utilizing unique and uncommon techniques to provide guests with a one of a kind cocktail 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 the become one of the premier cocktail experiences in San Diego.