With roots extending all the way to South America, Pachamama’s name is synonymous with “Mother Earth”. Our practices maintain the utmost reverence for nature, and our business is deeply committed to working in a way that is environmentally sustainable, and even regenerative, while offering our customers delicious food that nourishes them from the inside out. We are inspired by a wide variety of countries, such as Peru, Colombia, Venezuela, Chile, Argentina, Uruguay, Cuba and Mexico, and our Chef Ernesto Moreno has created dishes containing elements honoring each of these locations, in delicious and transformative ways. We hope to awaken the palates of our customers with exciting, exotic flavors found throughout our menu.
Pachamama’s mission is to provide a healthy product made with love and respect for each ingredient and the journey it takes, from farm to table. Starting with the soil it is harvested in, to the people that enjoy a meal in our restaurant, we aim to enjoy the best quality nourishment from the world, and offer the best quality nourishment back to the world.
Each of our dishes are created with intention from 100% organic, whole food ingredients, and only a small amount of select animal protein from providers using the highest standards in humane treatment of their animals. We will also give a portion of everything we earn to animal welfare services, in hopes that we may continue to support the cycle of life on this planet. Still, we strive to balance our rigorous commitment to eco-conscious practices with the freshness, fun, and joy we feel when spending time in nature - the heartbeat of our passion here at Pachamama.
Through our communion with the earth, Pachamama is a place that stands for family, love, and service to the people we feed, each day. May the footprint that we leave on our planet be one that uplifts our community and even the world at large. We look forward to serving you in our new San Diego space.
FOUNDER + CEO
Victoria Vannucci grew up in Argentina, where she played tennis professionally before working as a successful model. She quickly learned about the importance of the food that we put into our bodies, for everything from glowing skin to optimal performance. With a deep love of indigenous cuisine and a passion for serving food made with love, intention and care for our planet, Vick became the founder and CEO of Pachamama. Vick infuses the bright and complex flavors from South America into healthy, organic food that still tastes vibrant and exciting. This is her first concept within the restaurant industry, and she hopes to make the world a better place through serving her community at Pachamama.
CHEF DE CUISINE
Ernesto Moreno is originally from Cardiff by the Sea, California and has been working in restaurants for the last 19 years. Holding numerous roles within the kitchen, Ernie was part of the opening team of Button Mash, became the Sous Chef at Urban Plates and was a Kitchen Manager for the Cafe Gratitude restaurant group, prior to joining us as our chef at Pachamama. Chef Ernie loves making food as a way to create community, while infusing his personal style and love of innovative cuisine to inspire a lasting experience for those who dine with him.