Seasoned Restaurateur Jorge Cueva Brings Young, Talented Chefs to Orange County
Orange County is now home to Tempo Urban Kitchen, a Chef-driven, farm-to-table dining experience unlike any other in the region. With a menu of fresh, sustainable ingredients presented in one-of-a-kind dishes, the new Brea restaurant brings a modern American dining experience to the region’s vast culinary landscape.
The mastermind behind Tempo Urban Kitchen is seasoned restaurant veteran Jorge Cueva, who has opened numerous concepts across the country. From busboy to business owner, Cueva has worked every position in the restaurant industry, giving him the experience and knowledge necessary to own and operate his own. Having served as a top executive for Daphne’s Greek Cafe and Sharky’s Woodfired Mexican Grill, he helped companies grow to hundreds of locations. Now, as President of the Lascari’s Restaurant Group and Cibo Fresh Catering, he is focusing on his passion project, Tempo Urban Kitchen, which combines his love for hospitality with an enticing menu that is meant to attract diners from around the world. He worked feverishly to seek out fresh, hot talent of the culinary world to bring his dream to life. His vision was completed when he was introduced to Tempo’s now Executive Chef, Derrick Foster, who was excited at the prospect of overseeing an innovative American kitchen in Orange County.
Executive Chef Derrick Foster gained his formal training from the Culinary Institute of America in Hyde Park, and prior to opening Tempo Urban Kitchen, Chef Foster spent time in the kitchens of The Devil’s Thumb Ranch in Colorado and The Musket Room in New York City.Originally from Kansas City, Missouri, Chef Foster has already absorbed the diverse dining options and culinary creativity blooming in his new backyard in Orange County.
Chef Foster’s use of innovative cooking methods and exotic ingredients bring an unparalleled uniqueness to Tempo’s menu. Guests will be hard-pressed to find comparable dishes anywhere in the county.
Executive Chef Foster, together with his Chef de Cuisine and fellow CIA graduate Chef Zach Geerson, have developed a menu which changes seasonally and infuses the best of modern, global flavors and cooking techniques with recognizable classics. The result is dishes like 48-hour braised Short Rib Tacos with Guinness mole, dried chili crème fraiche, abuelita chocolate tortillas, and crispy cauliflower; and Fish & Chips with moist, yet crispy battered fish, house-made chips, signature tartar, and hot sauce gelee.
Chef Derrick also utilizes molecular gastronomy techniques while creating a stunning watermelon sashimi, to Tempo’s most talked about item, its creamy ice cream, made table side with liquid nitrogen.
In addition to its eclectic menu of global cuisine, Tempo offers handcrafted drinks from its craft cocktail bar. The beverage program focuses on scratch cocktails created with house-made bitters, syrups, and infusions, as well as craft beer and wine from around the world.
Tempo Urban Kitchen features Chef’s Table, communal table, and an outdoor patio. Guests can look forward to special events, Chef’s Tasting Menus and wine dinners throughout the year at Tempo Urban Kitchen.
Tempo Urban Kitchen is open daily in Brea, CA (1060 Imperial Highway; across from the Brea Mall). Hours are Sunday through Thursday from Noon to 10 p.m. and Friday & Saturday from Noon to Midnight. More information is available athttp://tempourbankitchen.
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