Edgar Mendoza

Edgar Mendoza was born in El Salvador and grew up immersed in the rich culinary traditions of his homeland before moving to the United States at age 16. His journey in the restaurant industry began humbly as a dishwasher where he spent 17 years learning the craft from the ground up. Mendoza was a sous chef at Il Fornaio Ristorante in Reston, VA then advanced form sous chef to executive chef with Landry’s/McCormick & Schmick’s.

Mendoza’s culinary style blends old-school techniques with modern innovation, reflecting his belief that a chef’s work goes beyond creating beautiful dishes—it’s about delivering an experience that makes guests feel valued and cared for. He takes pride in developing recipes that exceed expectations and create lasting memories for diners. The essence of hospitality is simple: it’s all about the guest. From crafting the perfect dish to creating a welcoming environment, he believes every moment in the restaurant should bring joy, pride and connection. His favorite memories in hospitality come from the family-like bonds formed with colleagues through shared successes and challenges.

Edgar attributes much of his personal and professional growth to the guidance of his mother and his uncle. He resides with his wife in Sterling, VA and cherishes time with his family, playing soccer, walking by the lake and sharing meals together.