A graduate of the New England Culinary Institute in Mont Pelier, Vermont Edwin Caba apprenticed at Loews Coronado Bay Resort in beautiful Coronado, Ca with Chef James Boyce. Further enhancing Edwin’s education he has worked at Vivande Ristorante under Carlo Midionne (SF), Nancy Oakes Boulevard (SF), Cafe Pacifica and Azurra Point at Loews Coronado Bay in San Diego.

In 1996, he was the opening Chef de Cuisine of Creola where he was able to bring his California/French influence to the traditional New Orleans Fare. A first generation American born from Dominican parents, Edwin’s ability to cook Cajun/Creole cuisine comes naturally.
In 2000, Edwin became sole owner of Creola. His passion for food, service and wine is what keeps Edwin always wanting to achieve the highest standards.