Today we’d like to introduce you to Justin Mosel.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Born and raised in San Diego, CA, I developed a strong connection to my hometown, which led me to stay and build my career here. I graduated from San Diego State University with a Bachelor of Science in Food and Nutritional Science in 2003. My passion for the culinary arts began early on. I cut my teeth as a prep cook at the world-famous San Diego Zoo from ages 16 to 20, where I realized, for better or worse, that I was destined to spend my life and career around food.
I gained invaluable experience working with the Product Development team at Jack in the Box Corporate, where I developed my skills in creating innovative food products. For the past 18 years, I have been part of Rubio’s Restaurants LLC, where I continue to leverage my experience and contribute to the brand’s menu development. Throughout my career, my dedication to Culinary Creativity has been the driving force behind all my professional endeavors.
We all face challenges, but looking back would you describe it as a relatively smooth road?
In my early years, I initially doubted my passion for food, thinking it was too simple a career path. I explored several different avenues, including firefighting and paramedics, but soon realized that I wasn’t suited for the high-stakes environment of saving lives. College was also more challenging than I anticipated. I initially believed my major would be a walk in the park, only to discover that Food and Nutritional Science at SDSU is one of the most demanding programs the university offers. Despite these challenges, I remained committed to my passion for Culinary Arts, which ultimately shaped my professional journey.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am the Executive Culinary Director at Rubio’s Coastal Grill, which means I cook with a calculator to help ensure consistency and accuracy. I am responsible for Rubio’s core menu and promotional offerings. One of my proudest achievements is perfecting the Original Fish Taco (OFT), including sourcing high-quality Alaskan fish and developing a beer batter system that offers a signature taste while maintaining excellent functionality during preparation.
I enjoy experiencing other cultures and especially learning how they market and advertise food products. I’ve been fortunate enough to travel throughout my career, visiting places such as the Aleutian Islands in Alaska, Seattle, many parts of Mexico, Tampa, Denver, and China. These diverse experiences have broadened my understanding of global culinary trends and marketing strategies, enriching my perspective and inspiring my work in the food industry.
What sets me apart is my blend of creativity combined with a strong commitment to high standards and quality.
What matters most to you? Why?
Slice of life advice: Being honest and true to yourself and the brand you work for. Find something you love and get after it. Treat people right and always lead with love. Have high standards for your work and those around you. Get outside every day. Try to stay away from things that will bring you guilt. Those things will lead to a fulfilling life.
Contact Info:
- Website: https://www.rubios.com
- Instagram: https://www.instagram.com/rubioscoastalgrill/
- Facebook: https://www.facebook.com/rubioscoastalgrill/
- LinkedIn: https://www.linkedin.com/in/justin-mosel-8285997/
- Twitter: https://x.com/RubiosTweets
- Other: https://www.tiktok.com/@rubioscoastalgrill
