Octavio Aguirre and Ricky Saucedo

Pata Negra Mezcaleria
Chef Octavio Aguirre grew up in the agave in Jalisco, Mexico. As a child, I would help my father prep all the ingredients needed for his taco stand and quickly followed in his footsteps by immersing myself in the food industry as I grew older. As a second generation cook, my vision is to not only create delicious dishes, but also create unique dining experiences. I am currently the Executive Chef of Patria Cocina and Pata Negra Mezcaleria. My vision is to change how the restaurant industry views Mexican food and for consumers to look beyond the stereotypical "Mexican fare" that is around the area. I will continue to challenge people and help them discover all Mexico has to offer. ------ A Georgia native with an eclectic Mexican upbringing, Chef Ricky was immersed in the culture and industry at his family restaurants and found an attachment to our industry at a very young age. Despite the family tradition, Ricky ventured down a different path of music landing him at The Juilliard School studying clarinet. However, the callings of the kitchen always buzzed in his ear. It wasn’t until 2019 when Chef Ricky decided to dive into the world of pastry. After a year of burying his head in books and flour, he was finally connected with world renowned Pastry Chef, Joshua John Russell, who quickly became an inspiration and mentor. Shortly after, Zúcar Patisserie was born and he hasn’t looked back once, rising to claim many accolades, including Executive Pastry Chef at Cafe Vendôme, Highland Bakery and Oliva Restaurants. After a year of juggling music and patisserie, Ricky decided to focus on pastry. He is currently the Executive Pastry Chef at Pata Negra Mezcaleria. Keep an eye out for Chef Ricky on Food Network, FOX and other streaming services very soon!
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