Pastry Chef Carlos Enriquez of Patina Restaurant Group - Biography
New York, New York
Chef Carlos Enriquez learned the basics of pastry in his parents Los Angeles bake shop. Looking to further develop his skills, Enriquez joined the opening team of the Paris Hotel in Las Vegas. In 2002, he moved to Colorado to serve as executive pastry chef to Sky Goble at the Brown Palace Hotel in Denver. A year later, Enriquez joined Goble at the Ahwahnee Resort in Yosemite National Park, California.
In 2006, Enriquez returned to Vegas and worked as assistant executive pastry chef at the Hard Rock Hotel and Casino, and later at Alex Restaurantin the Wynn. Enriquez was executive pastry chef at Cafe del Rey in the Marina del Rey area of Los Angeles—where he got his start—before coming on board the Patina Restaurant Group as corporate pastry chef in 2012.
As corporate pastry chef for Patina Restaurant Group, Enriquez oversees seasonal changes at all the 13 Los Angeles/Orange County concepts and catering operations ranging from sweet bites at the Market Cafes to the elegant confections at the group’s premiere dining destinations including the flagship, Patina Restaurant. He now challenges himself daily by overseeing a wide variety of production that includes everything from plated desserts to elaborate wedding cakes.