February 20-24, 2019 Miami Beach
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Dr Limon 400x400 - Brescia, Carlos

Carlos Brescia

Dr. Limon opened its doors to the public in its Kendall location on April 17th 2012. However, this story, as so many others, begins long before this date.
Carlos Brescia, Executive Chef and founder, has been involved in the culinary arts since his childhood years. He learned the basic techniques and developed a keen sense of taste and smell at his parents’ Italian trattoria in his hometown of Chiclayo, Peru. Just as he learned to ride a bicycle, like other kids of his age, he learned how to cut his juliennes and understand the... READ MORE

Dr. Limon opened its doors to the public in its Kendall location on April 17th 2012. However, this story, as so many others, begins long before this date.
Carlos Brescia, Executive Chef and founder, has been involved in the culinary arts since his childhood years. He learned the basic techniques and developed a keen sense of taste and smell at his parents’ Italian trattoria in his hometown of Chiclayo, Peru. Just as he learned to ride a bicycle, like other kids of his age, he learned how to cut his juliennes and understand the fundamentals of seasoning which were passed on to him by his grandmother La Nona.
Carlos moved to South Florida in the early 2000s. One of his first jobs was at Miyako, the Japanese restaurant in South Miami. Here he learned the discipline and skills required to operate efficiently in a demanding cuisine. Later, he continued nurturing his curiosity and passion in different kitchens across Dade County. By the end of his first decade here, a lifetime friendship and partnership with Jose Antonio Combina and Fiorella Terrazas was formed. Jose-Antonio and Fiorella brought with them, not only a knowledge of the industry, but also strong experience in social media and communications as well.
Miami has always had a strong restaurant scene and when it comes down to Latin food, Peru’s prodigious gastronomy has earned its place amongst the most exquisite cuisines of all. Carlos and his partners decided to take a leap of faith and deposit all their personal savings into a project they named: Dr. Limon.
Why Dr. Limon? Peruvian food, and most of Carlos’s dishes, revolves around one key ingredient: lime (limon in Spanish). Aside from its high vitamin C content, and its anti-oxidant and revitalizing properties, lime leaves everyone feeling good after its consumption, which is precisely the same feeling everyone should have after visiting a doctor.
In 2012 Dr. Limon took over the location of the posthumus La Cabaña restaurant which served Peruvian rotisserie chicken in a sleepy shopping center in west Kendall. The concept of Dr. Limon was created with a funky menu designed to simulate a hospital. Guests were to set an appointment to indulge, rather than treat, their cravings by ordering dishes such as: “Remedio Casero” (Homegrown Remedy) a traditional ceviche, “Fiebre Amarilla” (Yellow fever) yellow-pepper ceviche, “Los Amigos del Doctor” (The Doc’s Friends) a scrumptuous layered-potato sampler) and of course, their flagship dish: “El Loco Calato” (roughly translated as Buck-naked Lunatic), a delicious Fried Ceviche.
Despite its secret location, its first clients soon started passing on the word to their friends and family. Lines of people started forming outside its doors and the food clinic’s waiting list incremented progressively.
Dr. Limon started its operation with 8 employees. Carlos was behind the ceviche bar, Jose Antonio took care of the guests and Fiorella manned the cash register 7 days a week, from opening to close. By the fourth month, they had grown to 20 employees. The increasing demand and potential for further growth was evident and soon a plan to expand the premisses was proposed. Putting together all the permits wasn’t an easy task and it took some time to reach the organic growth which the partners had envisioned.
In the meantime, service, creativity and enthusiasm were the bread and butter at Dr. Limon. Every employee strived to offer quality and, thus, guests perceived consistency. Finally, in 2015 the expansion was completed. The tired-looking, 13-table locale, expanded to a modern 20-table restaurant with minimalistic features and an ample, clear glass window which allows guests to enjoy the artists and ‘food doctors’ at work. This last detail is very important for Carlos because it symbolizes his transparent relationship with guests, a value his family has always carried.
Just a few months later, on November 11th, 2015, Dr. Limon opened its second location in Sweetwater, right across FIU’s south campus. The subsidiary has 11 tables and 9 seats at the bar. The result was the same as with the Kendall location: more people came searching for the Doc’s pallatable cures.
The year 2016 arrived full of good news and the first franchise projects were born and with them the creation of a full training program and corporate agreements with huge companies such as ADP.
In August 2017, the first franchise location in the US opened its doors to the city of Miami Lakes in a newly revamped shopping center off the Palmetto expressway. The exhaustive planning and training program paid off with lines of guests waiting for a table since the very first day. In April 2018, Dr. Limon opened its fourth location, and it’s 2nd franchise in the city of Weston, with a similar result of Miami Lakes: lines of people waiting to try the Dr. Limon experience.
Soon clients in Hollywood, West Palm Beach and Coral Gables will be able to treat their hearts to Dr. Limon’s delightful recipes and trademark service. Moreover, the potential and vision of these bold entrepeneurs is to carefully expand up the East Coast and abroad within the next five years. Not to mention Carlos’s brand new concept called “Ceviche Power” which will be opening soon in the city of Doral.
Behind the scenes, Carlos, Jose-Antonio and Fiorella count on a strong management team headed by Ivan Fuentes and Alejandro Puga. Ivan has over 20 years in the industry a Bachelor degree in Management & Supervision and is a graduate in Culinary School. He has led the way in the external part of the business: organization and logistics, planning and development, training strategies, finances, contracts, franchises and corporate agreements. Meanwhile, Alejandro, with over 12 years in the industry and a Bachelor’s Degree in Hospitality and Tourism Management from FIU, oversees the internal part of the business which is focused on client satisfaction: tip-top service, the highest standards of cleanliness and efficiency, the wine & bar program and social media communications.
Carlos Brescia’s trajectory reminds us of those dreams-of-youth-come-true. From his early days in northern Peru next to his grandmother, La Nona, where he learned to carefully chop one onion at a time, to today: a successful chef, headquartered in the Magic City, with over 100 employees, and a contagious franchise devoted to healing our appetites. Dr. Limon’s recipes are already marvelous and yet, we do believe, the Doc’s best days are still to come.

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