ASK THE CHEF
Q: What is the hardest part about being a chef? A:
One is being on your feet all day long. Another is the challange of coming up with something new and fresh for our diners to experience.
Q: What is the best perk in being a chef? A:
I enjoy creating something special for our customers and watching their faces light up and smile when they taste what I created.
David Ambriz is the Kitchen Manager and Lead Chef at Pasta e Pesto, an award winning Italian Restaurant located in Spring/North Houston. Apart from leading the staff at Pasta e Pesto, Ambriz is always experimenting with new taste sensations and developing fresh tasty soups for the menu. Ambriz is also a die-hard Dallas Cowboys fan.