Chef Bret Thompson And Lucy Thompson-Ramirez
Meet Chef Bret Thompson and Lucy Thompson-Ramirez, a husband and wife team making their mark on LA’s culinary scene.
Chef Bret Thompson and Lucy Thompson-Ramirez
The owners of Pez Cantina opened the coastal-inspired Mexican restaurant DTLA in 2015. The popularity of Pez Cantina enticed them to expand with LA Burrito in Montebello, California.
While Chef Bret leads his team in the kitchen, Lucy heads Pez Cantina’s front of the house.
About Lucy Thompson-Ramirez
She was born in Guanajuato, Mexico, and then migrated to the U.S. with her family as a child. She attended the University of Santa Barbara. After a successful 18-year career in fashion, Lucy transitioned into the hospitality industry alongside her husband.
In 2023 Lucy was selected to be President of the Latino Restaurant Association. She also serves on the Los Angeles Tourism and Convention Board.
2024 New Restaurant
This winter (2024), Chef Bret Thompson and Lucy Thompson-Ramirez are scheduled to open a new restaurant in Pasadena.
Pez Modern Coastal Kitchen will offer an eclectic menu featuring the best of seasonal California flavors. Accentuating farm-to-table in addition to sea-to-table cuisine, the restaurant will offer a modern coastal dining experience. The duo has forged important partnerships with local farmers and specialty producers. The menu will also spotlight their expertise in curing, smoking as well as dry-aging meats and seafood.
About Chef Bret Thompson
After attending culinary school (CA Culinary Academy SF), Chef Bret studied under numerous iconic chefs and worked at multiple restaurants. Early Restaurants include: Aqua in San Francisco, Roy’s in Hawaii, as well as Pinot Blanc in St. Helena, California.
Then Chef Bret traveled to Spain to study under Chef Martin Berasategui at Restaurante Martin Berasategui, a Michelin 2-star establishment in Lasarte, Spain. Next he further expanded his culinary repertoire in Lebanon at Atlas Café. He continued his training under Chef Bernard Loiseau at La Cote d’Or his Michelin 3-star restaurant in Saulieu, France, and then L’Arpege, Chef Alain Passard’s Michelin 2-star restaurant in Paris.
Additionally, Chef Bret had an extensive tenure with The Patina Group, working at various restaurants, running catering operations. He then stepped into the role of Corporate Executive Chef overseeing all restaurant operations for the entire group.
As Executive Chef at Catal Restaurant in Anaheim, he was named “Chef of the Year 2002” by the Orange County Business Journal.
Finally, Bret moved on and co-founded the MILK Ice Cream Parlor & Bakeshop in Los Angeles. In addition, he opened his own Market Restaurant and Catering which he successfully sold in 2014.
Family is a priority for the couple who have two adorable boys. These same values inspire the way they have chosen to run their restaurant.
Stop into Pez Cantina for a delicious meal, and say hi to Lucy and Chef Bret. Pez Cantina, 401 S Grand Ave. Los Angeles, CA 90071: https://www.pezcantina.com
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