Cava

Nestor Virgen, CAVA Mission Viejo

Team Member Spotlight | Nestor

On this Veterans Day, we’re chatting with Nestor, a supervisor at CAVA Mission Viejo and former Marine. Nestor credits his four years at the Marine Corps for the skills and tenacity that helped him land a recent promotion— from grill cook to a supervisor.

What is Harissa Anyway?

There’s sriracha. There’s gochujang. There’s zhug. There’s good ole’ hot sauce. There’s that special something red and a little spicy (or a lot spicy) in cultures all over the world. For us, that extra something is harissa. Get the scoop (pun intended) about Harissa and how to use it at home.
Miguel Salazer, CAVA Culver City's General Manager

Team Member Spotlight | Miguel

We’re happiest when we’re sharing our food, our culture, and our vibes with others. And we couldn’t do that without every one of our CAVA team members. It’s a f... Read More...
Emilee Miles, CAVA HR Manager, and her son, Vincent

Team Member Spotlight | Emilee

We’re talking workplace culture, amazing Cuban flan, and the secret to easy homemade pizzas (spoiler alert: two-ingredient dough!) with Emilee Miles, CAVA’s People + Culture Manager.

How Future Chefs is Cooking Up a Brighter Tomorrow in Boston

Food is a force for good – good flavor, good will, good health, good community, and good vibes along the way. Enter Toni Elka and Loni Zelfon, founder/executive director and program manager of Future Chefs, our nonprofit partner in our newest home of Boston.