Andrew Steingrube

From serving tables in Milan to studying pizza-making in Naples, Sandro Costanza followed his passion to La Bufala Pizzeria. At Abbott Square, he and his wife, Luciana, serve Neapolitan-style pies that bake in about 90 seconds.

From baker to co-owner, Javier Ortiz has grown with Kelly’s French Bakery since 1992. With his wife, Gabriela Hernandez, he’s preserving its legacy and bringing cakes back to individual customers.

Mission St. BBQ brings oak-smoked brisket, tri-tip and Texas-style hospitality to Santa Cruz. General Manager Humberto Olivera shares his passion for the food and the people.

Boulder Creek Golf Club owner Matt Robles returns to his childhood roots with a vision for The Clubhouse, where fish tacos, comfort food and Sunday brunch anchor the menu.

At Los Freseros Paleteria in Ben Lomond, Elizabeth Ramirez and Hugo Moreles serve Mexican-inspired desserts, savory snacks and warm hospitality, from concha ice cream sandwiches to fruit piled with chamoy and treats.

Brittny Beshore and Cliff Nelson are giving Bay Bar & Grill a fresh identity in Capitola Village, pairing elevated sports-bar fare and cocktails with live music, local art and a revamped coastal atmosphere.

Taqueria Los Viejones brings handmade heirloom tortillas, quesabirria, tacos and traditional Mexican cooking from a successful food truck to a new Water Street restaurant.

La Placa Italian Cuisine brings Bedda Mia and La Placa Family Bakery together in Scotts Valley, pairing Sicilian dishes with pastries, gelato, espresso and family tradition.