Check Out Jonpaul Ugay’s Story

Today we’d like to introduce you to Jonpaul Ugay.

Hi Jonpaul, please kick things off for us with an introduction to yourself and your story.
I started working at my grandfather‘s restaurant in 1987 when we turned to eight it was a right of passage to go to work with my grandfather. Rudy Perez (Rudy’s mexicatessen)

I attempted every major under the sun before realizing restaurants was all I wanted to do. So culinary school in 2003 at CCA transferred to le cordon blue in 2004 & moved to Maui for my internship. Moved back to Brea in 2005. Bounced around trying to find my footing. Until I met my wife in 2009 at slide bar in Fullerton. This is when it all started to become a reality. Something about meeting your better half makes you want to be more.

My wife and I started our first business in 2012 it was a Meal Prep company and we grew that into two restaurants as of today. Our Meal Prep company (all purpose meal prep) was open for about nine years before Covid. We purchased our first bRick and Mortar restaurant March 1, 2020 and we survived by operating our Meal Prep company and the restaurant together.

The one thing that we did to stay afloat during Covid was that my wife and I were there every day Working getting to know our guest making the best quality food using the best quality ingredients just like we did with our meal prep company. We cook with no seed oil and make everything from scratch. We work hand-in-hand with all of our staff from open to close daily.

Fast-forward we survived Covid and we just opened our second restaurant in the city of Brea July 15, 2025.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Plenty of struggles. Covid happening 14 days after we opened our first location

Getting COVID in 2021 and being hospitalized for 10 days with pneumonia shutting down for 2 weeks losing close to $27,000 in

There is plenty more but we try not to think about them because they have made us stronger.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
We are known for Our fresh ingredients, quality ingredients. Focusing on our Latin background as well as some of my life experiences that have influenced both of our pallets.

We are proud of what we put on our plates daily we stand behind our recipes and stay true to our concept. Honest and inviting.

Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
We would not be here without out our staff. They show up everyday and go to at with us. Weather or not it’s planning or getting into the trenches. They show up and give 110% with out them our ideas are just ideas

Pricing:

• Our French toast $19
• Filet mignon & eggs $45
• Chilaquiles $22

Contact Info:

• Website: https://www.ournestrestaurants.com
• Instagram: Ournest_fullerton & Ournest__brea
• Facebook: Our Nest
• Yelp: Our nest Fullerton / Our Nest Brea