Augustine Saucedo Biography

“Augie” Saucedo grew up in a home surrounded by great cooks and even greater food. His mom was a great home cook and his dad was a chef at the Disneyland Hotel. His home in Riverside California provided the fresh ingredients that tickled his taste buds at an early age. Saucedo also had the good fortune of spending five years in South America where the exposure to various cultures and cuisines cemented his desire to become a chef. After a year in the culinary arts program at Orange Coast Community College Saucedo landed a job and the nationally renowned Mission Inn in Riverside. Taken under the wing of executive chef Joe D. Cochran he learned every station in the kitchen and finished his four year stint as a restaurant chef. This talented young man then traveled south to Coronado where he became executive chef of the now closed Chameleon Café where he was responsible for menu development and hiring of the culinary staff.
From there he moved to the San Diego Convention Center where he worked under executive chef Brett Lewis. Here he honed his skills in large banquet production.

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