Adrian Mendoza has cooked in many high-profile restaurants and bake shops in in San Diego and L.A. over the past 20 years
A selection of fresh baked pastries and bread at Knead Artisan Bakery at Symphony Towers in downtown San Diego. Since the early 2000s, Adrian Mendoza has cook his way to the top of pastry programs at restaurant companies in San Diego and Los Angeles. Now, he has brought all of his skills to his own table with the opening of Knead, an artisan bakery and scratch kitchen that opened Sept. 3 on the ground floor of downtown’s Symphony Towers.
Now with the opening of Knead, University Club is operating a restaurant open to the public. The Club has also become the food concessionaire for the San Diego Symphony, which will reopen its newly renovated Jacobs Music Center on the north side of the Symphony Towers building on Sept. 28. “I was in Adrian’s ear ever since 2020,” Lee said. “We didn’t have closure when Herb & Eatery shut down. This was going to be Herb & Eatery 2.0. For me it’s like this has taken 4-1/2 years to come to fruition.”
Mendoza, 39, is well-known around San Diego for his pastry and baking skills, with many fans saying he makes the best croissants in town. Mendoza was born in Corona and raised in Apple Valley, where he started his culinary career in his teens, flipping burgers at McDonald’s. At 18, he moved to San Diego to start on a culinary degree at the Art Institute of California-San Diego.
They include chef-restaurateur Brian Malarkey, who gave Mendoza his first professional job as a prep cook at Oceanaire Seafood Room in the Gaslamp Quarter in 2008, then brought him back to be a lead pastry chef for Puffer Malarkey Collective from 2013 to 2020; baking legend Sherry Yard, who trained and mentored him in pastry at several Wolfgang Puck-owned restaurants in L.A.
White and Borkum also taught Mendoza the importance of baking every day with the goal of perfection. “It taught me the importance of consistency for repeat customers. I learned how to do it right,” he said.
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