Sigi is a chef. He trained in Spain, learning the repetition and discipline of a hotel kitchen. Afterward, he came to the United States and cooked in restaurants to continue learning, then returned to El Salvador, where he lives and cooks today.
Those three kitchens shape the store: Spanish training, the pace of United States restaurant work, and the return to El Salvador—fire, food, family, and tools chosen for the job they do.
Only verified facts are stated here. No school, city, restaurant name, date, job title, award, or specialty has been invented.