Inocencio “INO” Cruz
CEO/Executive Chef/ Social Media Manager
Born in the richest state in Oaxaca, also known for their exquisite food, amazing architecture/ archaeological sites, beautiful handmade crafts, and their culture. He prides where his roots come from. Since he can recall; he was in the kitchen as a little boy helping out in everything possible. It was until the age of 7, Inocencio started to cook his own food.
By the age of 15, he was brought to the US. Being on his own; he started to work. He began gaining culinary experience. He worked in a variety of restaurants learning about different cultures and their cuisine. His very first job was in a Japanese spot in Downtown LA. He learned about the food and culture of the Japanese, Chinese, Thailand, Mexican, Mediterranean, Italian, Jewish Deli, Mexican Vegan, to fine dining. Since he arrived, he worked majority in Downtown LA before moving to Beverly Hils and West Hollywood.
In 2015, he made his way to one of the most Prestigious American Golf, Mountaingate Country Club (MGCC). Having experience in Front of the House (FOH) and Back of the House (BOH) it was easy to climb the latter quickly. He had work in majority of positions in BOH from dishwasher, line prep, cook, dispatcher, or FOH as hostess and busser. At MGCC, he started as a dishwasher as he was intimidated at first by the level of cuisine cooked. Within two months he was full time and now a line prep learning from scratch how to do dressings, soups, salads as well as prepping food for big events. Executive Chef Christian De La Vara saw his potential and how quick he was learning; by the fourth month he was promoted to Chef. After two years with the company, they tried to promote him to sous chef which he denied at that moment. When the new Executive Chef Aldo Armenta came in, he finally convinced, Ino to take the promotion of Sous Chef. He was already doing all the job descriptions without the responsibility or pay. He finally accepted the position.
As a sous chef, he used his passion, talent, and knowledge about spices and food to create amazing items. He did pastries for members events. He spoke to club members. He ran members events, private events, as well as 19-hole kitchen. His job title at MGCC never made him inferior to his co-workers. He is a team player. He communicated very well with his team. He taught them what he knew, gave them advice, always had a plan A & B to work together and get things done. Being a Sous Chef, Inocencio still did dishwasher, Maintenace, line cook, and chef duties if someone called out or sick. He was there long hours 100 plus hours not due to his salary but because he loved what he did. He is a perfectionist and wanted things done a certain way. He always made sure he had everything done for the next day orders, food prep and more. He always went above and beyond for the company. MGCC was his first priority due to his passion and perfectionism.
Ino had a dream of doing something with his passion. his dream came true during the Pandemic close down, he decided to open Dynomite Catering. Specializing in outside catering with distinguish flavors providing the best service possible around Los Angeles County and all surrounding cities.
Love to…
- Cook exquisite cuisine
- Teach about food
- Play around with flavors
- Meet and create connections with new people.
Jessica E. Jimenez
COO/ CFO/ Sous Chef/ Accountant/ Secretary
Helping my husband achieve his dream, I, Jessica, have become his Chief Operating Officer (COO), Chief Financial Officer (CFO), Sous Chef, Accounting, Secretary and much more to name a few. I was born and raised in Inglewood, Ca. My father being a chef at Paradise Cove which was former Sandcastle Restaurant in Malibu passed down many of his recipes. My mother passed down her authentic Jaliscense food recipes. I started cooking at the age of 12. I have always had a passion for cooking and preparing dessert. Cooking for a family of 8 always came in big batches to feed all of us. This is where I got most of my culinary experience. I have various years of customer service in the retail industry which I am now able to use.
When brought up the conversation about starting our company I truly was speechless. I have always been afraid to start something that isn’t set and secure. Ino has taught me so much. With both of US together we have broken many barriers and are thriving slowly in the food industry. Having the blessing of God, we are able to provide delicious quality food and top service to all of our customers, which many have become close friends and family. Thanks to all of our customers we are able to give back to the AV youth community who are our future!
DYNOMITE CATERING 