Joseph Ungrue

Born in Maui, Hawaii to a Filipino mother and a Greek-Indian father. Jo grew up in a family immersed in the hospitality industry. The hospitality industry moved his family all around the United States. Eventually ending up in California, a true melting pot of cultures, this is where Jo truly fell in love with food and the kitchen. Throughout high school Jo would help out on weekends working for his father who is Executive Chef at a private country club here in southern California. Jo would continue working weekends but would eventually move to San Marcos, Ca to attend college. Food was his calling though and would opt to leave business school and pursue his love for the kitchen. Jo began to learn sushi and wanted to excel in Japanese cuisine, so he attended the Sushi Institute of America led by Katsuya Uechi, world renowned sushi chef who has made his mark known by serving traditional Japanese cuisine in a modern setting. Jo would meet the love of his life while working at the country club Christina Duarte. The two moved to Las Vegas and worked there for two years. Jo worked at the Bellagio Hotel at Yellowtail, which is a Japanese and Korean fusion restaurant and bar, Owned by Chef Akira Back, Jo worked under some of the best sushi chefs in Vegas. The fast pace, up-tempo, and high volume scene of Vegas would prepare Jo to make the move back to southern California and open up their restaurant Sierra Fusion.

See you soon!

-Joseph

Christina Duarte

Christina Duarte is not from a background of the food industry, but she still found her inspiration by watching her mother cook authentic Mexican dishes everyday after work for her family. She was born and raised in Southern California. Both of her parents are from Zacatecas, Mexico. Christina attended Le Cordon Bleu in Pasadena, and later on did her internship at the San Gabriel Country Club. That's when she found her mentor Executive Chef Edward Ungrue. She Graduated Le Cordon Bleu in 2011 and continued to work at San Gabriel Country club. After working for Chef Edward and meeting her fiance, she decided it was time to spread her wings. Christina and her fiance both being in the food industry, moved to Las Vegas to expand their careers. She helped open up Katsuya at the SLS hotel, which is a Japanese restaurant serving traditional Japanese dishes with a modern twist. She than later landed a job at La Cave Wine and Tapas Bar at the Wynn hotel. Working in Vegas and experiencing the fast paced kitchen and learning the many different cuisines prepared Christina and her fiance run their own restaurant Sierra Fusion.

See you soon!

-Christina