Chef Nicolas Cobarruvias has a fresh take on approachable fine dining. A native Texan, Chef Cobarruvias first gained interest from his mother Linda and Aunt Virginia, who on Sundays had a simmering pot on the stove to feed the entire family. While majoring in Political Science and Philosophy at the University of Texas, he worked in kitchens to support himself, learning everything from dishwashing to prep cooking. After graduating from UT, he decided to follow his parent's advice and enroll in the CCA in San Francisco. Later he worked with the acclaimed chef, Traci Des Jardins, in San Francisco then moved to Luna Park San Francisco as Executive Chef. In 2009, he moved to Los Angeles to open two restaurants for Luna Park owner, AJ Gilbert, and served as the Executive Chef at The Farm of Beverly Hills, where he created a fine dining experience with classic American cuisine. Chef Cobarruvias returned to San Francisco in 2016 as the Chef de Cuisine at Marlowe under acclaimed chef, Jennifer Puccio.