Originally from Moreno Valley, California, Chef de Cuisine Nico Pena has spent his culinary career mastering California cuisine in prominent Bay Area kitchens. Most recently at the helm of Tartine Manufactory in San Francisco, Nico’s menu at Octavia is a reflection of time spent fusing old world simplicity and modern techniques.

As the former purchasing chef for acclaimed restaurants Quince, Cotogna, and Verjus, Chef Pena has cultivated long-lasting relationships with local farmers and ranchers, perpetually showcasing their work in his menus. With influence from his time working in the kitchens of San Francisco and Europe, Nico's fine dining pedigree balances his passion for whole animal cooking and rustic Italian food sensibility.