Chef Theo Stracke

Nice to meet you—I’m Theo. I’ve been cooking since I learned from my grandmother, and I bring into the kitchen the care and love for the food I make. I’ve never worked in restaurants, but I can prepare what I already know, and when I don’t know something, I learn. I love spicy food, but I can also adapt any dish if you prefer something milder.

I make both sweet and savory items. I have training in baking and I prepare breads and pizzas. For desserts, my specialties are the older classics, like Chico balanceado, suspiro (meringue) and ambrosia. I like to cook with simplicity, attention, and flavor—always aiming to deliver something made with care and tailored just for you.