Founder and executive chef Bret Thompson brings his natural culinary experience, talents, and business savvy to Pez Cantina. After graduation from the California Culinary Academy in San Francisco, CA, Thompson worked for Roy Yamaguchi in Hawaii Kai, Oahu before heading back to Los Angeles to work with Joachim Splichal’s Patina Group. Over the next ten years with the Patina Group, Thompson opened and managed the kitchen operations of many Patina Group Restaurants, and was named Orange County Chef of the Year in 2002 at Catal.
Thompson was sent to Europe to train under Michelin starred chefs such as Martin Beresetegui, Alain Passard, and Bernard Loiseau. Thompson spent the final two years of his Patina tenure as the Corporate Executive Chef overseeing companywide kitchen operations. In his years as a business owner, Bret co-founded the hugely successful Milk Ice Cream Parlor/Bake Shop in Hollywood along with Market Restaurants in Downtown L.A. where his creativity and entrepreneurial spirit has flourished. With Pez Cantina, Bret continues to showcase his talents and build strong relationships with the downtown community.