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We sat down with Executive Chef Dino Duarte of Michelin-recommended Movida Lounge in San Francisco, California. Located in the heart of SoMa — just blocks away from Oracle Park, Movida brings you a chef-driven menu that delivers new, one-of-a-kind flavors, reimagined to highlight the authentic spices of each cuisine. Here, you’ll enjoy a fresh and modern approach to what hospitality is all about — great food, euphoric drinks and an unmatched vibe.

movida-lounge-michelin-san-francisco-review — Movida Lounge in San Francisco, California

The Movida Lounge concept explores three creative territories:

1. The Terroir
The feeling inspired by going out to a high-energy bar/lounge that brings together unique flavors with unique libations.

2. The Experience
Feelings inspired by the joy and conviviality of great fusion flavors, and the thrill of a great outing.

3. The Love for Hospitality
The founders have a love for creating unique flavors that bring a community together as a place of gathering.

Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?

I grew up in Southern California; specifically in Los Angeles and Orange County. I was blessed to be surrounded by so many diverse and rich ethnicities between the two. Exploring different cuisines was fairly common in our family. One day my mother would make Mexican sopa de fideo for lunch, then we would have Japanese curry for dinner, and finish the day off with Persian gaz for dessert.

Movida Lounge in San Francisco, California

I am Mexican-American and living in Southern California allowed my family and I to travel to Mexico often. These frequent trips to Mexico heavily influenced my cooking. I especially enjoyed exploring the food markets in Mexico City and exposing myself to all of the incredible varieties of fruits and vegetables that are native to Mexico. This opened my eyes to search for new and exciting ingredients that are unique, flavorful, and offer our customers a distinctive dining experience.

Tell our readers an interesting fact or two about yourself that reflects your cooking style?

An interesting fact about me is I am classically trained in French haute cuisine from Le Cordon Bleu. The foundations of technique, moderation, and quality is the heart of my cooking. Lastly, my family comes from a long line of meat butchers where I was taught at a very young age to carve. We routinely used every part of an animal which has led to a continuous respect for where our food comes from.

Tell us about your absolute favorite food and why readers should try it if they haven’t already.

This is tough! If I had to choose a dish I would have to say the Chile Relleno is my absolute favorite dish. A Chile Relleno is a classic Mexican dish that involves stuffing a poblano pepper with cheese and frying it. Instead of the cheese stuffing, Movida’s Chile Relleno is an outstanding fusion between the Mexican classic but with a Persian influence by stuffing the pepper with basmati rice, lamb, tomato, queso Oaxaca, all atop of a delectable saffron tomato sauce.

What are three ingredients that you simply couldn’t live without?

Citrus: Provides the life of a dish; a splash of citrus can brighten, lighten and add a freshness to balance out anything from salty to sweet.
Saffron: The rarest and most precious spice in the world. Saffron can transform the color, the taste of a dish, and provides an elegance to a dish.
Chilis: Exemplifies our connection to the Mexican people, the soil, the land. They can be spicy or have many subtle flavors which make the combinations infinite.

We love the art behind plating. What do you love about designing the perfect dish?

Symmetry, color contrast, perfecting negative spaces, and above all, letting the food shine.

Tell us about one of the most creative dishes you’ve cooked up?

Movida's Albondigas, the dish takes the iconic Persian Koofteh Tabrizi and combines it with Mexican Albondigas soup. This savory meatball soup has a hardy seasoned mixture of Lamb, Beef and rice, it will transport you back to grandma's house when you were a child, it’s a creation we are more than proud of.

What is one of your greatest accomplishments or awards you've earned?

One of the most recent accomplishments we’ve earned was being Michelin Guide recommended while only being open for three months. It was such an outstanding achievement and really solidified what we are doing here is very special. A nod to the kitchen and front of house staff on the team effort it takes to achieve this; truly a team effort.

What are some of the latest trends you’re seeing in top restaurants across the globe?

The restaurant business has redefined itself after the pandemic. New and different has evolved into mashing traditional foods and cultures together. We are part of this wave and have found success in creating a new food experience. Accompanying specialty cocktails tailored to enhance the food experience rather than standing on their own is what new restaurants are looking for. The business has changed and we have changed with it.

What’s your favorite cocktail or beverage of choice?

The Chilosa, hands down is my go-to cocktail. The combination between lime and coconut is out of this world! It’s made with; St. George green chile vodka, cilantro, lime, coconut, and gol gav zaban. Gol gav zaban is a dried purple flower used as herbal tea in Iranian culture. A special drink to start your dining experience.

What do you love about being the Executive Chef of Movida Lounge in San Francisco, California?

I love that I get the opportunity to teach and influence the next generation of young cooks. To share all the wonderful experiences I have had and to help them create their own culinary adventures.

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Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.