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Meet Karlo Evaristo and Jared Ventura of Adia in Hollywood

Today we’d like to introduce you to Karlo Evaristo and Jared Ventura.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
We are actually based in Orange County but we pop-up in Los Angeles as well. Our pop-up is a culmination of years of passion for cooking and dining. Both chefs come from very different cultural backgrounds. One being born in raised in Bacolod City, Philippines and the other growing up in a Sicilian family. We do two types of popups, here’s a brief explanation of both:

-We do sort of a “chef’s counter” set-up. Seating only up to ten guests per seating.
-The meal consists of 18-20 courses that could last up to 2.5 hours.

The menu is curated by Chefs Karlo Evaristo and Jared Ventura. We use the best ingredients we can afford, and the meal includes beverage pairings by Beverage director Brad Fry. Front of the house operations is handled by Ian Whitney.

We sell tickets through Tock. Our website is

This is a much simpler menu consisting of pasta that we enjoy to eat. It is still a mix of both cultures, so you can taste some pastas with Filipino flavors but still giving respect to the Italian art of pasta.

We do these pop-ups at Melody winebar in Virgil Ave. You can check our schedules at


Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
I think restaurants almost never have smooth journeys. Our is even harder cause we are nobodies in the culinary scene here in OC and even more in LA.

Our struggle is having people know about our pop-ups. Tock has been amazing helping us get our name out there, but the biggest problem is having people know that we exist and we do this passion project.

Also for us to do this full time, it is almost impossible for us to juggle another job, so financially it is difficult, but it has been worth every moment seeing our guests enjoy our food.

Alright – so let’s talk business. Tell us about Adia – what should we know?
We started our pop-ups last August 2018. We used to work in various fine-dining restaurants here in the OC area.

Our passion is in tasting menus. We love giving people various courses with different flavors. We think that offers a more interesting experience and keeps the palate excited throughout the meal. Our food is paired wonderfully by our beverage director, Brad.

We’re proud to say that the team is only made up of two cooks, one beverage director and one front of the house operator. Every course of the 20-item meal is house-made and made from scratch by the two chefs. All the pasta at our pasta pop-up is hand-made from dough to hand-rolling the pasta shapes.

We take pride in not only being a tasting menu pop-up, but we strive to make food that is just plain “delicious.” We think that what sets us apart from fine dining tasting menu restaurants is that we have a very “open” set-up.

We encourage the guests to get-up and converse with us, we encourage them to ask questions, even give us a hand plating their food! Which I think gives a different meaning to “interactive dining” We encourage guests to give us their playlist so we can play their favorite songs.

I think what we are really trying to do is to break down that barrier between the dining room and kitchen by blending the two, and by doing that creates more memories for our guests.

Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
The never-ending support of our families. All the chefs that we worked for have molded us to what we are. All our chef heroes that have shown us that we can reach our dreams by taking the leap and working hard,

Our concept/business is very young, I think we still have ways to go but all the people we meet, all the people who’ve helped us out, all the guest we talk to, encourages us to always look at the finish line and move a step forward every day.


  • $185 – 18-20 course tasting menu with beverage pairing
  • $10-20 a la carte menu at our pasta popups

Contact Info:

Image Credit:
Karlo Evaristo

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