Rising Star Pastry Chef Carlos Enriquez of Patina Restaurant Group - Biography

Los Angeles, CA

September 2013

The breadth of Carlos Enriquez’s work in the world of pastry is staggering. But it all began in his parents’ Los Angeles bake shop—Enriquez was born into baking. Looking to advance his skills beyond the basics, young Enriquez joined the opening team of the Paris Hotel in Las Vegas, Nevada. In 2002, he moved to Colorado to serve as assistant pastry chef for Sky Goble at the Brown Palace Hotel in Denver. A year later, Enriquez joined the Ahwahnee Resort in Yosemite National Park in California.

Working his way up the pastry ladder and seeking out the most challenging organizational and creative opportunities, Enriquez returned to Vegas as assistant executive pastry chef at the Hard Rock Hotel and Casino under Frederic Larre, and later at Alex Restaurant in the Wynn. Back home in L.A., Enriquez took over as executive pastry chef of Tavistock Restaurants and then hop-scotched back to Vegas to become corporate pastry chef of Block 16 Hospitality. In between L.A. and Las Vegas, Enriquez was a contestant on "Top Chef: Just Desserts" season 2 and also consulted for Bottega Louie in L.A. 

Enriquez found the perfect place to flex his pastry muscle and let his creative juices flow in 2012 when he came onboard the Patina Restaurant Group as the corporate pastry chef. He oversees seasonal changes at all 30 Los Angeles and Orange County Patina outlets and catering operations, ranging from sweets at the Market Cafes to the elegant desserts at the group’s premiere dining destinations including the flagship, Patina Restaurant. On a daily basis Enriquez is involved with all aspects of production, from plated desserts, confections, frozen treats, breads, and viennoiseries to elaborate wedding cakes.