Carlos Cham is the owner and chef at Carlito’s Place in Pescadero, Baja California Sur. The understated sign directing people to his restaurant, which reads "Shrimp and Fish Tacos", belies the world-class fusion cuisine that awaits diners.


Carlos grew up in a bi-cultural Mexican/Chinese home. From his parents he learned the art of authentic Mexican cooking, and developed a taste and a passion for Asian cuisine. This background allows him to masterfully combine the flavors of some of the world's great cuisines into stunning dishes. You can't help but fall in love with his free-style cooking. 


As an accomplished spear-fisherman, Carlos’ cuisine reflects his love for the ocean — he has been commended for his tremendous ability to transform fresh seafood into an exquisite culinary experience. Carlos was executive chef for over three years on the ESPN fishing show Offshore Adventures. Before that, he opened a tremendously popular taco shop in trendy Sausalito, California, close to San Francisco. We are excited to see Carlos’ passion for bold flavors and the freshest local ingredients shine through in the dishes he prepares on Turtle Island.

Meet Carlos on Turtle Island from November 10 - November 17, 2015.    Click Here to meet the next Chef


Chef Carlos Cham's Experience on Turtle Island:


Carlos' Fiji culinary adventure began the moment he and his wife Brianda stepped off the plane in Nadi. Their local guide took them to both Nadi and Lautoka markets to explore the cornucopia of sights, sounds, smells and smiles! Carlos saw the catch of the day; snapper, eel, grouper, clams, coral trout, and painted lobster, and spoke to the local fishermen to learn how the fishing trade is conducted in Fiji - a very interesting experience for the seafood lover!


Carlos and Brianda's time on the mainland was all about being introduced to local Indian and Fijian products like rum from Fiji Rum Company - an impressive local product crafted in Fiji from start to finish from harvesting the sugar cane, aging in oak barrels to producing the best boutique Rum Liquer and Banana Rum they've ever had! Carlos sampled Indian sweets in honor of the Diwali festival - a Hindu festival of lights - and after a stop at a tiny Indian restaurant for snacks they were transported to our seaplane base while they anxiously awaited their seaplane flight to the island.


On Turtle Island, Carlos spent a lot of time in the water... simply swimming or free diving for octopus and clams, and scuba diving where he loved every minute of a lose encounter with a reef shark. Carlos has a gregarious personality and he absolutely enjoyed laughing with our staff and trading stories with our guests. Our staff loved learning Carlos' mexican spin on their traditional Fijian dishes.



Carlos made appetizers every night, tending towards sashimi with amazing sauces. He also did a morning cooking demonstration, making a Mexican breakfast stew with salsa and chilies to complement. This was a big hit among our guests who love a bit of fire to their food! Carlos has left us with his Signature Sangria recipe you'll love to make at your next dinner party...


Carlos' Signature Sangria

Makes 15L

10 Bottles of White or Red Wine

5 Oranges

5 Apples

1 Pineapple

1 Can of Peaches

4 Sticks of Cinnamon

6 Cloves

1L Pineapple Juice

1L Orange Juice

4 Cans of Sprite

2 Cups of Brandy or Dry Cherry

1 Cup of Sugar

2 Full cups of love! Without this ingredient it won't taste as good so don't forget!


Chop all the fruit, add the sugar and the juice, cinnamon and cloves, and peaches. Add the wine. If you can wait - let it rest for a full day!