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About
Reviewer & Writer, Chef Ron Lopez
I am from San Diego’s North County, City of Escondido Ca. Orange Glen High School Graduate. Graduated from the University of Phoenix, Bachelors Degree, BA. A Member of AFJ, Association of Food Journalists / A Member of American Culinary Federation / IAP Personal Chef Certification and Owner/Chef Viva Baja Grill.
Since I was 15 years old
I am from San Diego’s North County, City of Escondido Ca. Orange Glen High School Graduate. Graduated from the University of Phoenix, Bachelors Degree, BA. A Member of AFJ, Association of Food Journalists / A Member of American Culinary Federation / IAP Personal Chef Certification and Owner/Chef Viva Baja Grill.
Since I was 15 years old, I have held almost every job in a restaurant. However, my passion has always been the kitchen. I have always enjoyed putting flavor combinations together that truly enhance the food experience. What has been the most exciting for me, has been real authentic Mexican Food, family recipes, the ones that have been handed down through the generations, real down home, salt of the earth layers upon layers of flavors. My mentor and teacher Executive Chef Reuben Harrington, Grand Canyon University of Arizona, Culinary Department has always provided guidance and professional critique over the years.
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IMPORTANCE of Understanding Star Rating System
Southern California Restaurant Critic has been delivering a fun and comprehensive look at Southern California’s Restaurants and beyond since 2008. Our goal is to follow the guidelines set forth by restaurant critics and/or reviewers by the Association of Food Journalists. They are not intended to be rules that will be enforced by the Association of Food Journalists but guidelines provided to food journalists and their employers who are interested in ethical industry suggestions for their reviews. Restaurant criticism is not an objective pursuit, yet readers expect a measure of objectivity from critics. The goals of a critic should be, fair, honest, to understand and illuminate the cuisine about which he or she is experiencing. Additionally, look beyond specific dishes and experiences to capture the whole of a restaurant and its intentions. Our rating reflects our reviewer’s reaction to menu, atmosphere, service and value, and should be determined with regard to what the restaurant is trying to accomplish. We use the star rating symbol, although, we have developed a rating system appropriate for your readership.
Here are the definitions we consider:
FIVE STARS: (Extraordinary) Transcendent. A one-of-a-kind experience that sets the local standard
FOUR STARS: (Excellent) Superior. Memorable, high-quality food; exciting; savvy service; smart concept.
THREE STARS: (Good) Solid example of restaurant type, food and service
TWO STAR: (Fair) Just OK. A place not worth rushing back to. But, it might have something worth recommending: A view, a single dish, friendly service.
ONE STAR: (Poor) Below-average restaurants
Additionally, when visiting a Restaurant, they never know it's me, until the check is paid. I do this to be sure that the experence is without any bias or expectations