Pez Cantina

About the Business

Specialties

Pez Cantina, Modern Baja Kitchen and bar, is the latest project by Chef Bret Thompson and wife Lucy Ramirez-Thompson, located on Bunker Hill in Downtown Los Angeles, walking distance from Disney Concert Hall and the Broad Museum. Pez Cantina is a sustainable Coastal Mexican style restaurant and bar serving the freshest sea to land dishes in an oasis type atmosphere.

History

Established in 2014.

Inspired by Bret’s travels to Loreto, a sleepy fishing town in Baja California Mexico, and his marriage to a Mexican family, Chef Bret Thompson captures the complexity and spirit of the food he's developed a strong love and passion for. Pez Cantina's menu offers a glimpse of the many distinct regions of Mexico, from Baja to Oaxaca to the Yucatan Peninsula. Items like assorted chili oils, fresh ceviches/cocteles, sizzling meat platters and the crunchiest fish tacos please the senses. A fine-tuned cocktail selection along with a California focused wine list and craft beers from California and Mexico round out the Pez Cantina menu.

Meet the Business Owner

Business owner information

Bret T.

Business Owner

As founder and executive chef, Bret Thompson brings his natural culinary talents and business savvy mind to Pez Cantina Coastal Mexican Kitchen, Market Restaurant and Catering in downtown Los Angeles and MILK ice cream parlor, bakeshop and café in Hollywood. Thompson was born and raised in Los Angeles, and at the age of 15 realized his passion for food and the pleasure good food brings to other people. After high school he immediately began the culinary program at California Culinary Academy in San Francisco, CA. while working for Aqua Restaurant.  After graduation, Thompson worked for Roy Yamaguchi in Hawaii Kai, Oahu before heading back to Los Angeles to work with Joachim Splichal's Patina Group. The next 10 years with the Patina Group, Thompson opened and managed the kitchen operations of many Patina Group Restaurants, including being named Orange County Chef of the Year in 2002 at Catal. Thompson was sent to Europe to train under Michelin starred chefs such as Martin Beresetegui,