Chris Arzola

Patio on Goldfinch


I have been cooking in restaurants in and around San Diego for the past 10 years and have enjoyed every minute of it. My mother was the first person to get me in the kitchen, and she taught me that one of the most important things is to not only be able to feed yourself but others as well.

Staple Beer:

I always have at least one IPA stocked because living in San Diego we have an abundance of great IPAs. In the cellar I currently have both Tracks 8 and 10 from lost abbey, a 2013 Bourbon County from Goose Island, Jamaica Blue Mountain Speedway Stout, and Bourbon Barrel aged Wee Heavy both of which are from AleSmith

Always on hand: 

Kimchee, eggs, rice, bacon, sriracha, and beer

Favorite Pairings:

It’s totally cliche but who can resist the classic combo of pizza and beer.

Technique Tips: 

I think everyone should be able to poach an egg, and the trick is to add some vinegar to your poaching liquid to help keep the egg whites nice and tight around the yolk.

Words to live by:

One of my favorite quotes I’ve come across that seems very relevant to what we do is, “Fast is fine, but accuracy is everything. In a gunfight…you have to take your time in a hurry.”

I look forward to enjoying the spirit of Brewed Food with you. You can get in touch through the form below, or come join us at the next stop on our Brewed Food Tour.


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