Executive Chef / Co-Owner Jose Luis Hinostroza


A native of Southern California, Jose Luis Hinostroza grew up in a Mexican household in the heart of one of the richest agricultural regions in America and the birthplace of the farm-to-table movement.


He started working in restaurants at just 16-years-old when he was hired as a dishwasher in a local seafood restaurant, quickly making his way up the ranks of the kitchen. His passion for the profession has taken him all over the world in a quest to learn from the best teachers.

He first ventured from home to work at Alinea in Chicago where he became kitchen manager at 21 and was exposed to the high-intensity world of fine dining. Too curious to stay in one place, he moved to Spain to learn from the master pastry-chef Jordi Roca at El Celler de Can Roca and by age 24 he was named Chef de Cuisine at the 2 Michelin-star restaurant De Kromme Watergang in The Netherlands.

Until recently, he was at Rene Redzepi’s culinary mecca, Noma in Copenhagen and formed part of the research and development team of Noma Mexico. Following his time at the pop-up, he decided to remain in Mexico and travel the country to discover some of the native ingredients, culinary traditions, and ancient techniques which while threatening extinction, still somehow persist against all odds.

His product-driven menu at ARCA brings together the bold and explosive flavors of Mexico, executing a casual fine-dining experience with the technique and knowledge of a chef who has spent the past 10 years working in some of the best fine-dining kitchens in the world.