Nico Pena

I have spent the beginning of my career with my head down and ears open. I worked for some incredibly talented Chefs including Chef Michael Tusk of Quince and Cotogna and Chef Kobe Desramault of In De Wulf. I took opportunities to stage and travel throughout Europe to experience diffrent ways of eating, cooking and serving. I began Solace as a forum for me to put out my vision of how food should be cooked, served and produced a dining experience that is unique to my style. I focus on extracting as much as I can out of each ingredient. Highlighting the beauty of each ingredient making it look simple, yet complex at the same time. The menu will include the best of the season, and things from my pantry that have been preserved from previous seasons. I work closely with farmers, ranchers and a butcher all here in the Bay Area to find the best of the best.