Born and raised in Veracruz, Mexico, Cesar Tamariz began cooking from a young age with his Grandmother, drawing inspiration from her Spanish roots and family ties in Oaxaca to help make mole, tamales, and pozole. After spending some time cooking at the Grand Hotel Plaza Veracruz in Mexico, Tamariz moved to Boulder, CO where he continued to expand his chef horizons at St. Julien Hotel & Spa, Kachina Southwestern Grill, Big Red F’s, and The Post Brewing Co. In 2017, Tamariz was promoted to chef de cuisine at Kachina Cantina in Downtown Denver, helping to open the concept and first restaurant on Denver’s Dairy Block where he incorporates his Grandmother’s traditional techniques into Kachina’s menu.