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.



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