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Carlos Brescia founder and corporate chef of Dr. Limon was born in Chiclayo, a city located in the northern part of Peru where he learned to fish and cook on the beaches of Pimentel. His grandmother (La Nona) and his mother passed down recipes of ancient times and the appreciation for good food. In parallel, his parents owned a Restaurant in which he was surrounded by quality food and an invaluable operation experience. Moving to Miami in 2000, Carlos immersed himself in the kitchens of different restaurants of which, he remembers with much affection a restaurant called Miyako. It is at Miyako where he learned to develop the technique and Japanese perfectionism that characterizes Dr. Limon today. At the beginning of the year 2012, Dr. Limon was born, in which Carlos and his associates put together all their experiences and developed the idea of creating a fresh and innovative concept, bringing to the tables of Miami traditional Peruvian food combined with local ingredients and modern presentation. The restaurant was named Dr. Limon because Carlos was always affectionately called, “The Doctor,” by his friends because he was always ready to relieve the headaches and discomforts that were brought on after a night of drinking, through a good Ceviche or a potent Leche de Tigre (ceviche juice). Dr. Limon grew so fast that the nine humble employees they started with, turned into 78 employees (not counting Panama). In the second year since opening the restaurant, Carlos, and his associates started planning for the expansion of the Dr. Limon brand and at the end of the third year, the second Dr. Limon was opened in front of Florida International University. Dr. Limon restaurant was also opened in Panama with much pride and respect. In 2017 a third franchised location was opened in Miami Lakes and a new fast-casual concept will open late 2017 or early 2018 by the name of Ceviche Power in Doral, Florida. Carlos has not only led the kitchen, he also oversees service, marketing, and design of the premises, giving value to the original concept of what the word chef really means: the manager of everything.

More about Carlos Brescia

What is your ultimate comfort food? Without a doubt: spinach purée with a fried egg on top. It's a dish which was always prepared at home by my mother. She basically tossed into a blender the following ingredients: steamed spinach and potatoes, milk, and grilled steak (yes, she added steak to the purée). The result was a creamy rich flavored purée which to me symbolizes home. If you weren't a chef, what would you be? I would probably be an interior designer with a great admiration for good food. I feel strongly driven by art, symmetry and good taste. On top of that, I’m always overseeing the decoration and presentation of our establishments. What three things are always in your pantry? Aji Amarillo, garlic and soy sauce. If you could cook with anyone in the world, who would it be? With Hector Solis, who is a Peurvian Chef from my home city. He is well known in Peru for opening an amazing concept called “Fiesta” (amongst other restaurants), which is an establishment that serves traditional northern Peruvian dishes within an upscale environment and service that matches, yet it still feels like home.