Mario Fernandez, General Manager
Email link to Mario@cocopalmrestaurant.com
Felipe Castro, Executive Chef
 Executive Chef, Felipe Castro, born and raised Mexico, started learning his craft at an early age in the bustling casino kitchens there. It was there where he learned international fine cuisine and where his love for the Spanish food was discovered.
Soon after becoming an award winning chef of his native land, he sought out to refine even further, by going on to work at “Le Tour de France”, where he worked under a French Chef/owner. Under his watchful eye Felipe learned classic techniques of fine French cuisine. he worked there for 2 years as the Pastry Chef, learning all the French classics like the Soufflé, Croquembusch, Tarte Tatin, and Potsdecrème.
When the original Coppacabana Restaurant was being built, the owners, who knew Felipe from “Le Tour de France”, entrusted him to open their prized possession. Felipe brought all his experience, as well as his imagination to the party, and imprinted the Coppacabana with his own personal style, blending the refined eclectic-ness of fine Spanish Cuisine with the spice and flavor of Caribbean-influenced, Cuban cuisine.
Felipe describes his style as Mediterranean and Caribbean, influenced by tropical and boldness flavors when possible and complimentary, yet sometimes, contrasting when called for. His favorite dish is his Paella, any style, which takes approximately 40 minutes to prepare, 2 nd only to the 5 hr., slow roasted, “Lechón”, which is basted every hour while roasting. Felipe says that the key to any good dish is slow, careful TLC.
Felipe lives with his wife of 13 years, Karina, daughter Itzel, 9, and his “little trouble makers” sons Louis 6, and Kevin 4, right here in the City of Pomona.
Email link to Felipe@cocopalmrestaurant.com
Salvador Blancarte, Dining Room Maitre’d
 Sal is the type of guy who has seen it all. He was born in Puerto Vallarta, but raised in Surf City U.S.A., Huntington Beach, California. The typical young surfer, he grew up with his brother and four sisters in the water, and around the beach. When it was time to attend college, he decided to follow in his father’s footsteps and become an electro-mechanical Engineer.
After graduation, he started his own company, installing transformers and setting up electrical systems for large to medium sized businesses in Mexico. However, he missed his family and the U.S., and when his Mother became ill, he decided it was time to return to his adopted home, California.
In 1985, Sal had moved back to the states and was began working as a server at the popular watering hole, Tortilla Flats, in Laguna Beach. From there it was on to Las Brisas Restaurant, where he began his working relationship with Larry Cano, the founder of El Torito MexicanRestaurants. That relationship lasted through a move to Cano’s new celebrityhangout in Malibu, Guido’s.
Sal joined the team at the Coppacabana in 2001, and has been over-seeing the dining room ever since, even through the name change to the CocoPalm.
His favorite thing on the menu are the fresh fish, each served in their own special sauce, but specifically the “Halibut en Salsa Verde”, but his passion for sweets, has made him very popular the customers. He loves making our house specialty dessert, “ Crepas Flambées” , tableside for our guests.
Sal treats every guest like family and thankfully his wife of eleven years, Angelica, and his two sons, Eduardo, 8, and Dillon, 2, don’t seem to mind. You’ll know Sal when you see him, he has a distinguished head of hair and as always, it his pleasure to serve you!
Email link to Salvador@cocopalmrestaurant.com
Sean Saafan, Director of Catering
Sean Saafan Director of Catering
Born and raised in the suburbs of Maadi, Cairo. At the age of 19 moved to the Big Apple where he attened the French Culinary Institute of New York, graduating top in his class. He learned everything the city had to offer in the wedding and catering business, packed up his luggage and tried his luck in Las Vegas. After several trial and errors, Sean bought a surf board and moved to Southern California where he found his place at the Coco Palm Restaurant.
Sean lives with his wife of 7 years and a baby on the way.
Email Link to sean@cocopalmrestaurant.com
William Miguel, Proprietor
William’s background has always included great food. Working at his family-owned supermarket business as long as he can remember, he learned the about origins of every great meal.
His father moved from Spain to Cuba during the what some call the Renaissance-era of Cuba, the 1950’s. His father still loves to cook his traditional Spanish Paella at home for those special holidays. William was fortunate enough to learn and love both Spanish and Cuban cuisines.
He’s traveled Spain extensively and has learned most if not all, the cultural diversity of the different regions of his father’s native land. Yet, his affair with traditional Cuban food, his mother’s doing, is evident in many of the entrees found on the menu.
Email link to William@cocopalmrestaurant.com
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