Meet the team behind Carne Y Vino
After spending over two decades in Cabo San Lucas, Argentinian-born owner, Andres was ready for a new challenge and slower paced lifestyle. Valle de Guadalupe was the perfect location for his restaurant.
Before moving to Ensenada in 2018, Chef/Partner, Cosmo Goss, spent time in California, New York and Chicago earning him both Zagat and Forbes 30 under 30. He was drawn to Baja California because of it’s diverse resources; mainly fishing, wine and it’s growing culinary scene.
Chef de Cuisine, Mike Raskin, grew up cooking in California’s Bay Area and later moved to Chicago to further his career. Following a once in a lifetime opportunity, he moved to open the restaurant in Valle de Guadalupe. His passion for peak quality ingredients drives the style and flavors of his food.
Ensenada native, Jorge Maciel has been crafting boutique wine for over 20 years. Something that began as a hobby has transformed into a way of life with unmatched expertise. Cava Maciel is known for its balanced wines created in harmony with the sky and earth of Baja California.
The resident winery dog is about two years old. Be sure to say hello to Toby when you come for a visit. He loves cuddles but be careful not to leave any goodies on the ground.