Chef Carlos’s culinary story began in El Salvador, inspired by the soulful, family meals prepared by his mother and grandmother. After migrating to the United States, his passion was ignited in Santa Rosa’s Piner High School culinary program, where he famously took first place in the local Iron Chef competition alongside mentors like Guy Fieri.
Carlos’s professional ascent was marked by a relentless drive to master every facet of the kitchen. Starting as a dishwasher, he climbed the ranks to Sous Chef before formalizing his education at Santa Rosa Junior College and the Culinary Institute of America (CIA) Greystone, where he specialized in pastry and butchery. In 2015, fueled by the savings from his family’s award-winning band and a house-flipping project with his father, Carlos opened the doors to Guiso Latin Fusion.
In the decade since, Guiso has transformed from an intimate Healdsburg secret into a national sensation. Carlos’s philosophy—“Cook My Culture”—has earned him staggering accolades, including:
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The 100 Best Restaurants in America (2025): Awarded by OpenTable.
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Top 100 Places to Eat in the U.S. (2024): Recognized by Yelp.
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Diners’ Choice Winner: Consecutive honors from 2020 through 2025.
Beyond the kitchen, Carlos is a true polymath—mentoring the next generation of chefs and developing his own rosé wine brand, BELI’S. At the North Coast Wine & Food Festival, Chef Carlos brings a vibrant, Salvadoran-inspired experience where every dish is masterfully crafted to tell a story of family, resilience, and a “Flavorful Life.”