Luis Peña, co-owner and operator of Romesco restaurant in San Diego, prepares pulpo campechano. The grilled octopus is placed on top of cauliflower puree along with potatoes, peppers and other delicious ingredients.
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![Chef Luis Peña Chef Luis Peña](/en/chef-inspiration/world-cuisines/baja-cuisine/authentic-baja-dishes/pulpo-campechano/jcr:content/parsys/content/tipsandadvice_copy/image.img.jpg/1547115889890.jpg)
Chef Luis Peña
While working his way through the Culinary Arts and Management Program at San Diego's Mesa College, Chef Luis Peña worked as a call center supervisor. Shortly after graduating from culinary school, Chef Luis quit his job to streamline operations for his father-in-law's restaurant, Romesco. A few years later, he became the co-owner of Romesco, and a new San diego restaurant concept called "Cocina de Raiz".