San Diego’s Own Chef Oz from Cueva Bar to be Featured on Food Network’s Cutthroat Kitchen!

By Rachael Derr, RD

Exploring local San Diego restaurants is one of my favorite hobbies.  San Diego restaurants are as eclectic as the various neighborhoods in town, with chefs that make magic in the kitchen every day.  Chef Oz from Cueva Bar is one such chef whipping up delicious magic at one of my favorite San Diego restaurants.

Born in Mexico, Chef Oz’s passion for cooking began at the age of six, when he asked his mother to teach him to cook. After years of watching, learning and practicing what his mom and nanny would cook, Chef Oz married Joanna Prieto and moved to the U.S., where he expanded his culinary knowledge and abilities. As his group of friends grew, so did Oz’s passion for catering to friends and family.

“Food is primal, it has been bringing people together from the beginning of human history, and I love providing the space and environment, with a chill and relaxed atmosphere for our guests, friends and family at Cueva Bar” says Chef Oz.

Tune in to the Food Network on September 28th at 10 pm to watch San Diego’s own Chef Oz from Cueva Bar compete against three other talented chefs in Cutthroat Kitchen! If you aren’t in San Diego to visit Cueva Bar you can follow Chef Oz’ blog like I do to create dishes like this at home.

Cream of Red Curry Carrot & Lemon Grass Soup From Cueva Bar

Makes 12 Servings


  • 2 lbs carrots
  • ½ cup diced lemon grass
  • 1 cup diced red onion
  • 1 tsp olive oil
  • 1½ gallon water
  • 2 tsp salt
  • 1 tsp black pepper
  • ½ cup light cream cheese
  • 8 green onions, slice


  1. Sauté carrots, onions and lemon grass together with the olive oil.
  2. Add water, salt and pepper and bring to a boil.
  3. Reduce heat to medium and cook until the liquid has reduced by ½ gallon.
  4. Poke a carrot with a fork to make sure it is soft. Once carrots are cooked through, allow soup to cool down.
  5. Using a hand blender or a food processor, blend until soup is creamy and smooth.
  6. Run soup through a strainer and return soup to a pot over medium heat. Cook until soup is hot, or until it reduces to desired consistency.
  7. Remove from heat and stir in cream cheese.
  8. Garnish with sliced chives to serve.

Nutrition Information (per serving)*:
60 calories, 2 g fat, 1 g saturated fat, 5 mg cholesterol, 540 mg sodium,
10 g carbohydrates, 3 g fiber, 4 g sugar, 2 g protein, .75 cup vegetables.

* Recipe and nutrition information may vary by products (and/or brands) used