our story.
We are Ulysses + Adriana the creators & co-founders of Campo é Carbón. We discovered our career paths as a chef and interior designer were the perfect artistic blend to create in the hospitality industry. The inspiration for our pop-up restaurant began with our love of Valle de Guadalupe in Baja MX, where the vibe and food are just right.
Being in the middle of a vineyard and eating brilliant, chef-driven food inspired us deeply. We knew we had to bring this whimsical and unique dining experience to our home in San Gabriel Valley, and have been doing just that since 2020. We operate as reservation-only restaurant with customers who enjoy an elevated culinary experience. Providing high-quality service, curated food and beverage, and an intimate al fresco environment from our outdoor kitchen in La Puente.
Chef Ulysses is at the forefront of the kitchen. Each menu is inspired by childhood memories to new discoveries as adults. We are not what is typically considered California, but rather an interpretation of how we envision it. Heavily inspired by asian and latin flavors, this is our way of cooking a New California.
‘somos del campo’
NAMED AFTER ULYSSES' MOTHER'S MAIDEN NAME. CAMPOS.
CAMPO REPRESENTS CHEFS' GENERATIONAL TIES TO EL CAMPO 'THE FIELDS', EARTH'S SOIL, AND CULTIVATING YOUR OWN FOOD.
GROWING IN A HOUSEHOLD WITH A THRIVING PRODUCE BUSINESS HE LEARNED FROM AN EARLY AGE THE ROLE FRESH INGREDIENTS HAVE IN GOOD, CRAVE-ABLE FOOD.
‘hecho al carbon’
ONE OF CHEFS' FAVORITE INGREDIENTS TO COOK WITH.
INSPIRED BY THE CREATIVE USE OF WOOD-FIRE IN THE RESTAURANTS OF VALLE DE GUADALUPE, HE BEGAN HIS OWN JOURNEY WITH CARBÓN.
THE MAIN STARS OF OUR OUTDOOR KITCHEN ARE THE SANTA MARIA GRILL AND BRICK OVEN BOTH KEPT ALIVE BY BURNING WOOD.
OUR MENUS EXPLORE THE MANY WAYS CARBÓN CAN BE USED AS AN INGREDIENT.