Cindy’s Backstreet Kitchen provides Executive Chef and Partner Pablo Jacinto with the perfect venue to showcase his unique culinary talent. With the restaurant’s co-founder Cindy Pawlcyn, Jacinto has created a menu where food is delicious and heartfelt, and honors the cultural and culinary influences of his past while showcasing the classical cooking techniques he has learned along the way.

A self-taught chef with more than 20 years of experience, Jacinto’s ascent to executive chef and partner encapsulates not only his own personal rise to one of the top positions in an acclaimed Napa Valley restaurant; it’s also a tale of living the American dream.

Jacinto was 20 years old when he and his brother Erasto emigrated from Oaxaca, Mexico and began working for Cindy Pawlcyn as dishwashers at Mustards Grill in Yountville. Demonstrating a passion for food and determination to climb up the culinary ranks, the young Pablo cultivated his culinary skills in several of Napa Valley’s renowned kitchens including Mustards, where he formed an immediate bond with Pawlcyn. He followed working at Mustards Grill with positions at Tra Vigne, where he studied under Michael Chiarello and at Domaine Chandon, where he gleaned techniques from Philippe Jeanty. Over the years Jacinto developed his own signature bold, streamlined culinary style that resulted in being tapped for the executive chef position he holds today.

Sharing Pawlcyn’s cooking philosophy of utilizing fresh, seasonal produce into every menu, the Pawlcyn and Jacinto work very well together, using Cindy’s Backstreet Kitchen as place to experiment with flavors and seasonal dishes. “In cooking, Cindy and I speak the same language. I grew up in a small village in Mexico where my grandmothers would create wonderful meals from fresh vegetables over an open fire,” he says. Incorporating the influences from his childhood and his unfussy presentations, Pablo’s hallmark at the restaurant has been the creation of simple, yet intensely flavored menu items that use as few components as possible.

Most recently, Pawlcyn, Jacinto and his brother Erasto collaborated on “Big Small Plates,” a cookbook showcasing the starters at Mustards Grill and Cindy’s Backstreet Kitchen. The book was named one of the best of the year by the Boston Globe and the San Francisco Chronicle.

Pablo resides in Napa with his wife and two daughters.






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