Our Story

Originally from Mexico City, Mexico, executive Chef Hugo Lee began working in restaurants while attending Torrey Pines High School in San Diego.  Il Fornaio sponsored his citizenship and he worked there for ten years, undergoing training in each area of the kitchen. 

In 1994 he was brought to the Trattoria Acqua team as a pasta maker and worked through each station in the kitchen through 2001, at which time he became a chef at the restaurant.  Trattoria Acqua sent him to Napa Valley to attend CIA culinary school in 2005 where he took specialized, intensive courses in making sauces and in the preparation of fish, meat and poultry.  During his time in Napa Valley he worked under nationally renowned Chef, Thomas Keller at The French Laundry.  In 2008 he took over the Trattoria Acqua kitchen as the Executive Chef.  In 2010 he was approached by Brett Guimarin to pursue a new venture on Hilton Head Island, SC.  This creation of love is called Trattoria Divina.

Brett has been in the hospitality industry for over 25 years.  He met Hugo in 2003 when he traveled to San Diego and studied wine for 3 years.  Brett has worked in restaurants all over the United States, in addition to owning 4 different nightclubs in Texas. 

He and Hugo made a great team at Trattoria Acqua, which is where Brett decided that he would like to open a restaurant with Hugo in the future. 

Also in his time at Trattoria Acqua, Brett met the restaurant's Manager, Paige Rutherford.  Paige and Hugo worked together in California for 15 years, so the 3 of them have a very strong team sense together.  Paige has been in charge of very upscale, high volume restaurants in San Diego.  In addition to managing, she creates wine menus to delight and educate all guests.