Skip to main content
Interior of 64 North

Meet the Chefs

  • Chef Vaughn Vargus

    Chef Vaughn Vargus

    C.E.C., C.C.A.

    Chef Vargus is an American Culinary Federation Certified Executive Chef (C.E.C.) and Certified Culinary Administrator (C.C.A.). His background includes all phases of onsite food service operations. He has an extensive background in running multiple unit and off-site locations and catering venues. Some career highlights include attendances at both CIA Campuses and opportunities to represent American Cuisine in Southeast Asia and Europe.

    Chef Vargus is the Executive Chef at UC San Diego’s Housing • Dining • Hospitality, providing culinary direction and menu conception for the 19 Dining restaurants, markets, and food trucks on campus.

    An avid surfer and ocean goer, Chef Vargus spent evenings cooking in local restaurants and days in the water. He began working in restaurants at age 14, and has been passionate about food ever since. He attended the Culinary Institute of America in Napa Valley, but is largely self-taught. “I have vivid memories as a young child of being in the kitchen when my grandmother was cooking. She was a phenomenal cook; she grew up in the Dust Bowl era. For some reason, I was the only one she would let in the kitchen when she was cooking. It probably had some influence on my career choice.”

    Chef Vargus is a current member of the ACF and NACUFS and has been largely involved with culinary competitions as a competitor and administrating competitions nationwide.

    To contact Vaughn, please email

  • Chef Josie Lagrimas

    Chef Josie Lagrimas

    Certified Chef de Cuisine (C.C.C.) at UC San Diego Catering

    Growing up in the Filipino culture, Chef Josie was surrounded by food and family and saw how much joy it brought to people’s lives. Inspired by this, Chef Josie received her culinary training in the San Francisco Bay Area and gained a wide array of experience working in various restaurants, catering companies, country clubs, and corporate dining facilities, including Google Headquarters and Intuit. Wanting to be closer to her family, she made her way back to hometown San Diego and was part of the opening team for our vegan restaurant, Roots. She is now a Certified Chef de Cuisine through the American Culinary Federation, displaying her talents in our Catering Department. She strives to bring the community together by providing our guests with an unforgettable experience that focuses on delicious food and excellent customer service.

    To contact Josie, please email

  • Chef Ivan Cideno-Gilardi

    Chef Ivan Cideno-Gilardi

    Certified Executive Chef (C.E.C.) at Pines

    When Chef Ivan was 6 years old, he watched his grandfather, the Chef for the Domecq family in Mexico City, cooking “langostinos al mojo de ajo” (garlic langostinos). This ignited his passion to eat well and to set forth his journey to learn how to make delicious food.

    Chef Ivan’s passion for the culinary arts lies in the flavors, spices, colors, textures, chiles, and the smell of everything cooking together. With a vibrant nature, Chef Ivan brings much joy into the kitchen through his laughter and personality.

    To contact Ivan, please email

  • Chef Kevin Madigan

    Chef Kevin Madigan

    Certified Sous Chef (C.S.C.) at Café Ventanas

    Born in the Azores, Portugal, Chef Kevin has lived all over—including both the East and West Coast, as far west as Hawaii! His first cooking class was at the age of 4 years old, and he hasn’t stopped since. He began working in the industry at 17, starting with Sea World where he assisted in baking all the goods for the park and their special events. He continued on as Bakery and Café Manager at Sam’s Club, then took the role of Sous Chef at Sycuan Casino before coming to UC San Diego. Chef Kevin Madigan is a member of the American Culinary Federation and is a Certified Sous Chef.

    To Contact Kevin, please email

  • Eduardo Lopez

    Eduardo Lopez

    Chef de Cuisine at the Restaurants at Sixth College

    To Eduardo Lopez, being a chef has always resembled the conduct and bravado of a rock star- so at the age of 16 he knew he wanted to join the ranks of the kitchen brigade. He left El Centro to study at the Scottsdale Culinary Institute, and has since worked the kitchens of 5-diamond resort Grand Del Mar and acclaimed historical hotel U.S. Grant in downtown San Diego. He feels fortunate to balance modern California-forward French cooking techniques with elementary gastronomy at the Restaurants at Sixth. In his spare time, Eduardo is an avid angler, fishing off the coast of La Jolla for yellowtail.

    To contact Eduardo, please email