Luis Mendoza Sr. was born in Cuernavaca, Morelos, Mexico. By the time he was old enough to work Luis helped his Mother in their family owned restaurant as a line cook and quickly realized his passion for the culinary arts. After completing school, he took his talents on the road and ended up in California landing a job in a bakery further expanding his culinary knowledge. Luis then headed for Chicago and started working for The Club House in Oak Brook, IL as a line cook and quickly rose to the position of line supervisor. From there Luis ventured into the world of private clubs working for Ruth Lake Country Club in 2002 spending 11 years learning all aspects of the kitchen including ala carte, banquet and pastry. It was after that when Luis had his chance at a Sous Chef position at CiNe, a Mexican fusion restaurant in Hinsdale, IL. After a brief stint as Sous Chef, Luis was asked to take over as Executive Chef. Seemingly a long way from his upbringing helping his Mother cook years before, Luis has finally achieved what all cooks desire, a chance to show his guests and staff what he has learned in his long and hard fought journey to become the talented Chef he is today.