Current post: Executive chef at Restaurant 15 in Los Angeles (although it might be under new ownership soon, so we’ll have to keep an eye on Eusebio’s plans)
Pedigree: Trained at the Institute of Culinary Education. Worked as Alex Garcia’s sous-chef (Calle Ocho, in New York) before moving to Denver to work as an executive chef at Cuba Cuba and chef de cuisine at French restaurant Project AIX. Then opened Mojitos and EIGHT-18 in California.
The buzz: Apparently Eusebio is a dab hand with meat. “He once did rabbit, which I had never had,” says Restaurant 15 barkeep Eric. “I don’t really eat much meat, but after working here I do.” And he’s modest. “He’s really talented with what he does but you would never know it,” says Vivien, a manager at Restaurant 15. “He doesn’t think he’s great, he just makes food, but there’s rarely any complaint about the food. He’s pretty anal about it. The plate never goes out unless it’s perfect.”
Life loves: His English bulldog, Maya, and his brand-new wife Sara’s golden lab, Lily. Also, the Jets—Eusebio point-blank refused to cook Sunday brunch during football season, says Vivien. The dogs wear Jets jerseys on game days. He’s also a marathon runner and has completed both the New York and Boston marathons.
The dish: A little Web snooping reveals Alex and Sara’s wedding Web site, which details their Aug. 24 nuptials on Martha’s Vineyard. And since taping on “TC5” wrapped at the end of August, this means Eusebio could have been battling Quick Fire challenges right until the 11th hour on his wedding day, leaving Sara to struggle with last-minute plans. “He wanted to do it, but he had Sara in mind as well,” says Eric. “That was the one thing that was keeping him back, but in the end it was so cool that he could do both.”
The verdict: “He’d be very competitive,” says Eric. “He’s good at doing what he does, so I think he’ll do pretty well. Like at least in the top three.”
<— BACK TO JAMIE LAUREN | ON TO RADHIKA DESAI —>
