Abe Botello was born and raised in San Diego. His mother was a baker, and his parents owned Los Pinos; a Mexican restaurant in Imperial Beach. Botello started cooking in his father’s kitchen at age 16. After graduating high school, Botello attended the New School of Architecture and San Diego City College. He later decided to get back to his roots and nurture his childhood passion for cooking. He attended the International Culinary School at the Art Institute of San Diego and landed his first job at Urban Solace under direct supervision of Chef Matt Gordon. Botello worked his way up and became sous chef nearly two years later. He went on to open its sister restaurant called Solace, and also the Moonlight Lounge.
Botello’s culinary résumé reads like a list of San Diego’s eclectic eateries. He helped open the kitchen at True North Tavern, and worked for West Coast Tavern briefly in 2010. Botello also worked for Station Tavern in South Park and most recently, he was the chef de cuisine at Heights Tavern.
Botello rejoined the Verant Group as the executive chef of West Coast Tavern in 2013. He looks forward to creating a menu featuring playful dishes, and combining seasonal ingredients prepared with inventive techniques. He hopes to build a strong reputation for the creative cuisine at West Coast Tavern to accompany the restaurant’s atmosphere and vibe.
Botello says his favorite cooking tools include an offset spatula, spoon and a sturdy old paring knife. At all times, he keeps garlic, sea salt, sherry vinegar, vanilla beans and chipotle peppers in adobo on hand in his kitchen. When he is away from the kitchen at West Coast Tavern, Botello enjoys spending time cooking for his friends and family, running and hiking. He also makes time for mountain biking and snowboarding.