The Butcher's Dinner at Baja Rick's

About the Chef.

Nicholas Ellis is a chef and professional butcher whose passion for food began on a ranch in San Diego, where he learned to hunt, harvest, and clean wild game from a young age. Raised in a bi-racial household surrounded by the rich traditions of Lebanese and Mexican cuisine, Nicholas developed an early appreciation for bold flavors, cultural connection, and the importance of quality ingredients.

Nicholas spent 12 years living and working in San Francisco, where he refined his craft under some of the industry’s most respected names, including Brian Flannery of Flannery Beef and San Francisco butcher Robert Guerra. During that time, he worked at one of San Francisco’s oldest butcher shops, mastering the traditional techniques of whole-animal butchery, meat smoking, and curing. These experiences shaped his deep respect for craftsmanship, patience, and the artistry behind exceptional meat preparation.

In addition to his culinary background, Nicholas attended the Academy of Art University and earned a degree in illustration, bringing a unique artistic perspective to his work as a chef. His understanding of color theory, texture, composition, and visual balance extends far beyond the canvas and is thoughtfully incorporated into every dish he serves. Each plate is designed not only for flavor, but as a complete sensory experience that reflects both technical precision and creativity. Nicholas also spent six years working as a bartender, crafting house cocktails and developing an extensive knowledge of spirits, liquor, and wine pairings. His experience behind the bar allows him to create dining experiences where food and beverages complement one another with intention and balance.

After returning to San Diego, Nicholas became the lead butcher at acclaimed restaurants and butcheries including Cowboy Star Restaurant & Butcher Shop and Born & Raised, where he continued to build his reputation for precision, knowledge, and culinary creativity. With over a decade of experience in the food and hospitality industry, his work bridges the gap between chef, butcher, artist, and curator of experience.

Nicholas’s dinners are immersive butcher-led culinary experiences, where guests witness the breakdown of whole loins and large cuts before the meal is served. Emphasizing texture, simplicity, craftsmanship, and storytelling, his events offer a deeper connection to the food, the process, and the traditions that inspire every course.

The Wine Steward.

Ernesto Gonzalez, a native San Diegan born into a large Hispanic family, brings more than four decades of experience in hospitality and fine dining. His career began at the iconic Le Méridien in Coronado, where he met his French wife before relocating to France to work at Disneyland Paris. During his time abroad, Ernesto became a highly sought-after personal butler serving elite international clientele, including members of royal families and distinguished VIP guests such as the Sultan of Brunei.

After more than a decade living in France, Ernesto developed a deep appreciation and knowledge of fine wine and cuisine, experiences that would later shape his career in the restaurant industry upon returning to the United States. He went on to serve as General Manager for acclaimed restaurants including Amore in La Quinta, and has been part of Il Corso since 2014, serving as General Manager for the past six years.

Through decades in hospitality and fine dining, Ernesto has cultivated lasting relationships within the world of wine, including friendships with renowned Napa Valley vintners such as Robert Mondavi. His family’s connection to French wine culture continues today through his daughter’s work alongside the prestigious Taittinger Champagne family in France.

For this special five-course chef’s dinner, Ernesto will be curating and presenting a thoughtful selection of wines designed to complement the evening’s menu and dining experience.

MENU

Fattoush Salad

Romaine lettuce, cuccumber, parsley, cherry tomato, mint, sumac, house pita, grated bresaola.

Point Loma Poke

Local line caught tuna, shishito pepper, cuccumber, cilantro, fresno pepper, prickly pear cactus, fermented soy bean.

Seared Babybeets

Tallow seared babybeets, lemon, saffron, cilantro, garlic tahini.

Tartare

Minced ribcap, quail egg, crispped garlic, basil, parsley, dried tomato.

Saratoga Ribeye

Red onion relish, salt, black pepper, coffee grinds, sumac.

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Host or Publisher Nicholas Ellis