Adam Aro, General Manager


adamOur general manager, Adam Aro, is a South Bay native, who grew up in Palos Verdes before heading up to University of Oregon for college. He is a die hard Duck fan who is devoted to keeping The Med stocked with the latest and greatest libations. His close relationship with many breweries and wineries gives us the one up when it comes to acquiring rare specialty beers and wine. Adam has quite the proficient palate. He holds the title of first level sommelier, and is in the final stages of achieving the coveted title of Cicerone.

In his free time, you can find him either on the golf course, or traveling to breweries, wineries, distilleries, and restaurants both local and remote searching for the latest and greatest in the world of Hospitality. If you spot someone around town in loud green and yellow University of Oregon gear, it is probably him. Go Ducks!


Pedro Pureco, Executive Chefpedro

Pedro Puerco is the man in our kitchen! He started his culinary career in his late thirties as a prep cook at the Chart House in Central California, where he quickly climbed to management where he worked for four years.

He left the Chart House to move onto  California Cafe where he trained and worked as the Sous Chef, and later the Head Chef for seven years. He left to seek further training, experience different culinary techniques, and dive into the native foods of California. He found himself in the kitchen of a petite Italian restaurant called Piatti, where they featured a moderate size market menu that changed weekly. This is where Pedro’s creativity in the kitchen was able to shine. Unrestricted by a “corporate” set menu he was now free to create new and innovative menu items weekly. He truly found his calling while crafting dessert specials at Piatti and began creating exciting flavor profiles that kept patrons returning for more.

Pedro worked as our former chef’s right hand man, until she left to start her own restaurant and he was able to take the reigns. He is most in his culinary element with the creative flexibility he finds at [The Med] where he gets to experiment with weekly specials and desserts. He keeps it fresh by changing and modifying the dishes often and brings a unique and joyful taste to our menu.

Kevin Triplett, Bar Manager


Kevin grew up in the agriculturally rich Central Valley of California. The proximity to fresh produce and his experience working in the fields cultivated his passion of the farm-to-table philosophy.  His work ethic was fashioned in those fields, as Kevin is definitely not afraid to get his hands dirty. He even married a farmer’s daughter.

After graduating college in Turlock, CA, Kevin pursued said farmer’s daughter to Santa Barbara where she was finishing her studies.  Working at a world class resort polished his service skills, and countless trips into the then-emerging wine country gave him a great appreciation of the regions craftsmanship.

One of Kevin’s most treasured adventures was when he and his wife backpacked through Europe. Many nights were spent in hostels and on night trains, with their heads constantly maps or travel books.  This experience led to his love of the tradition-rich old world style of food, drinks, and hospitality. Kevin moved to the South Bay in 2006 and fell in love with the small beach town, close knit vibe.  He believes he’s found the perfect match in Mediterraneo.  Adventurous, challenging, and always changing, he’s excited to go to work every day.


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