By TR Robertson
The owners and managers of the Wildwood Crossing and Cantina, the former La Paloma Restaurant located at 116 Civic Center Drive, finally feel they have an identity, in part to the creativity and expertise of their executive chef, Wilfrido ‘Willy’ Velentin. Recently, sitting down with Chef Willy and Managing Partner John Bagley, the iconic restaurant still has the warm classic feeling the old La Paloma brought for its many patrons, only this time Chef Willy and his kitchen staff of 3-line cooks and one pastry chef have brought a menu that will appeal to everyone who dines at Wildwood. On their web site they state, “The owners and chefs are members of an extended family who love to make people feel welcome and provide creative hospitality. We feed you right! This is your new living room, right in the park.” Wildwood Crossing and Cantina features an adobe designed interior along with a large patio area that overlooks Buena Creek and Wildwood Park. The ambiance makes for a wonderful place to dine and enjoy a multitude of options available on their menu.
Chef Willy is originally from Oaxaca, brought up in a small village called San Jorge. Willy said he remembers helping his mother prepare meals for wealthier families that employed his mother. He said he would travel with his mother to larger cities as his mother worked as a nanny and prepared meals for the families. Arriving in the U.S. at age fourteen, Willy worked in a car wash until he was let go. Luckily, at age fifteen, he was hired by Karl Strauss Restaurant and Brewery as a dishwasher. He worked there for three years and was given the opportunity by their executive chef to learn more about the kitchen and to enroll at El Camino High School to learn English and other subjects. After Karl Strauss, Willy was hired by the executive chef at Bellefleur Restaurant in Carlsbad where he worked as a line chef making everything from pizza to pastry. After three years at Bellefleur, he was given the opportunity to work as a line cook and kitchen manager at Macaroni Grill in Oceanside where he did everything imaginable both in the kitchen and in the restaurant. Each opportunity assisted him in learning the ins and outs of the restaurant business.
After seven years at Macaroni Grill, Willy took a position as the kitchen manager and supervisor at King’s Fish House in Carlsbad. Willy said he was inspired by Chef Allen at King’s and after 2 ½ years he became a sous chef at The Crossings in Carlsbad. He worked for five years as a sous chef and for two years as their executive chef. Willy decided to step away from The Crossings and as fate would have it, after only two days from that position, he met Chef Andy Johnson, at that time the executive chef of Wildwood. Chef Andy offered Willy a position as a sous chef, a position he held for one month before becoming the executive chef with Chef Andy’s departure. Wildwood was going through some changes with their new owners and when the current ownership took over the operation of Wildwood, Chef Willy was convinced to stay on and make the kitchen and the menu something people would want to enjoy and for others to learn about. The new ownership group included John Bagley as Managing Partner, Mike Sarrin as CEO (currently in Australia), Dan Roper as Treasurer, Eric “Mo” Motier as CFO, Jeannie Motier and Clay McCarthy. Clay brought ‘over 30 years of business ownership experience in Vista providing invaluable insight.’ Chef Willy is now finishing his first year at Wildwood Crossing and Cantina as their executive chef.
John Bagley said,
“the key to establishing the ongoing success of Wildwood is the establishment of an identity for the menu being offered.”
The new owners and Chef Willy wanted Wildwood Crossing and Cantina to become an American steakhouse and gourmet Mexican restaurant. Asking Chef Willy what he enjoyed making he immediately responded he loves cooking and preparing seafood, especially salmon. He also enjoys preparing Mexican food, using his Oaxacan background, pointing out that his Tequila Shrimp Penne Pasta is a favorite. John said he is partial to the Flat Iron Steak with blue cheese mashed potatoes and he also like the Carnitas.
Roughly, every 4 months a new menu item will appear. Chef Willy said his kitchen staff is trained to make all the menu items “Willy’s Way”. John pointed out that everything is made from scratch and is all a labor of love. Willy said even though me makes many things his traditional way and based on learning from numerous other chefs, he is not opposed to learning from the “new generation” and the ever-changing styles of cooking as an art form, as long as he can use his own ideas for the final production. He said he loves that the Wildwood owners let him do what he thinks will be successful and popular for the menu. He said being free to do everything needed to get the job done allows him to do his best in the kitchen.
The Wildwood Crossing and Cantina menu is as varied as you can imagine. For example, main courses include such choices as Slow Roasted Prime Rib, BBQ Pork Spareribs, Pacific Cod & Fish & Chips and a wide variety of burgers, sandwiches, and salads, including a Wildwood House Salad. Appetizers and flatbread Pizza round out the Steakhouse menu. On the Cocina Mexicana menu choices include a Tijuana Caesar Salad, soups, a variety of Aperitivo’s, several taco choices and specialties like a grilled fajitas plate, mole negro chicken enchiladas, a wet monster burrito and an impressive carne asada plate. Wildwood also has a fully stocked wine and cocktail bar and brunch on Saturdays and Sundays with bottomless Mimosas and Bloody Mary’s. The restaurant is open Wednesday and Thursday 11:30 am until 8 pm, Friday 11:30 am until 9 pm, Saturday 9 am until 9 pm and Sunday 9 am until 7 pm.
Entertainment has returned to Wildwood and anyone interested can go to their web site, www.wildwoodcrossing.net, to check out the entertainment names and times as well as checking out the full Wildwood Crossing and Cantina menu. Add Wildwood Crossing and Cantina to your dining list of places to eat in Vista and make sure you ask to meet Chef Willy when you stop in.
