the chef

Gilberto Cetina
The 42 year old Mexican born Cetina draws his inspiration from the traditional flavors of Mexico with a clear inclination towards the southern states, in particular the Yucatan Peninsula where he was born. With no formal culinary training, he learned to cook at his family's restaurant Chichen Itza, working alongside his father for 15 years. He took over as chef of Chichen Itza in 2010 and in 2017 opened Holbox, a seafood stand that focuses on fresh ingredients, bold flavors and simple preparations.
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At Holbox you can sit at the counter and watch your food being prepared with the highest quality seafood available in southern California matched with the flavors of Mexico's different coastal regions.

Cetina's love of seafood began in his teen years spending the summers on the coast of Yucatan, diving for conch & octopus and spearing fish with his cousins. The flavors of ceviche prepared on the boat with the catch of the moment are what he aims to recreate at his new restaurant.
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