Edwin Caba is the head chef and charming owner of Creola Restaurant located in the heart of San Carlos, California. Creola has distinguished itself as a melting pot of the New Orleans spice infused Cajun/Creole cuisine. As an American Born culinary artist, Caba’s skill to prepare the Cajun/Creole cuisine came to him with ease and passion, considering his Dominican roots. Edwin started his culinary career by attending the New England Culinary Institute in Mont Pelier, Vermont. He then ventured to work in various restaurants to further enhance the pallet as well as the skill in culinary expertise. Edwin began his apprenticeship at Café Pacifica and Azurra Point located in Loews Coronado Bay in San Diego. Upon moving to Northern California, Edwin also continued his apprenticeship at Vivande Risorante under Carlo Midionne as well as Nancy Oaks Boulevard, both located in San Francisco, CA.
It was in 1996 that Edwin pursued role of opening Chef de Cuisine of Creola. It was here that Edwin was able to release his passion for that unique California/French infusion into the traditional New Orleans experience and arena. It has been nearly a decade, since 2000, in which Edwin has become the sole owner of Creola.Chef Caba takes pride in his unique mixture of cultures, flavors, and ambiances that one can experience by taking just a few steps into Creola. As a chef of distinct enthusiasm for culinary appreciation, service, and a passion for wine, Edwin will continue to keep people of various pallets surprised and wanting more.
Edwin Caba is the head chef and charming owner of Creola Restaurant located in the heart of San Carlos, California. Creola has distinguished itself as a melting pot of the New Orleans spice infused Cajun/Creole cuisine. As an American Born culinary artist, Caba’s skill to prepare the Cajun/Creole cuisine came to him with ease and passion, considering his Dominican roots. Edwin started his culinary career by attending the New England Culinary Institute in Mont Pelier, Vermont. He then ventured to work in various restaurants to further enhance the pallet as well as the skill in culinary expertise. Edwin began his apprenticeship at Café Pacifica and Azurra Point located in Loews Coronado Bay in San Diego. Upon moving to Northern California, Edwin also continued his apprenticeship at Vivande Risorante under Carlo Midionne as well as Nancy Oaks Boulevard, both located in San Francisco, CA.
It was in 1996 that Edwin pursued role of opening Chef de Cuisine of Creola. It was here that Edwin was able to release his passion for that unique California/French infusion into the traditional New Orleans experience and arena. It has been nearly a decade, since 2000, in which Edwin has become the sole owner of Creola.Chef Caba takes pride in his unique mixture of cultures, flavors, and ambiances that one can experience by taking just a few steps into Creola. As a chef of distinct enthusiasm for culinary appreciation, service, and a passion for wine, Edwin will continue to keep people of various pallets surprised and wanting more.
