Chef / Partner
Javier Plascencia is a charismatic, down-to-earth man on a neverending quest for flavor. Born and raised by a hardworking family in Tijuana, Javier has a natural curiosity for taste which has led him on many adventures; first into Baja, then onto the rest of the world to find unique ingredients.
After studying in San Diego, he returned to Tijuana in 1989 and opened his first restaurant. He now owns six restaurants and is one of the most prolific entrepreneurs of the region in addition to being widely recognized the world over as Baja's culinary ambassador.
In addition to being featured in publications such as The New York Times, The Los Angeles Times, The New Yorker, and The Washington Post, Javier has also appeared in numerous radio and television shows, including No Reservations with Anthony Bourdain, Mexico, One Plate At A Time with Rick Bayless, and Bizarre Foods with Andrew Zimmerman.
In 2019, Javier joined the Lola family as chef/partner, bringing the authentic flavors of Baja Mexico to LoHi.
Lover of the Sea
A Denver native, Sheila owes her love of cooking to her father, an avid cook and food connoisseur. She fell in love with the varied cuisines of South Florida while earning a degree in Biology at Florida International University, then returned home to enroll at the Colorado Art Institute in pursuit of a career in the culinary world. She joined the opening crew of Jax Fish House in Denver, rising quickly through the ranks to become first Chef de Cuisine and then Executive Chef of Jax Fish House opening subsequent locations in Fort Collins, Glendale, and Kansas City.
Guided by concern for the health of our oceans and the state of our global fish stocks, Sheila has spearheaded multiple sustainability programs to ensure the seafood we serve is not only good for our guests, but for the world in which we live. Forging strong partnerships with the Monterey Bay Aquarium’s Seafood Watch, The Blue Ocean Institute, Fish Choice, and the James Beard Foundation’s Smart Catch amongst others, she shares the important news of the ever-changing world within our oceans. In 2017, she was invited to Washington D.C. to meet with members of Congress, lobbying for several key environmental policies up for renewal, and participated in the James Beard Foundation’s Chefs Boot Camp for Policy and Change.
Sheila joined the Lola family as Executive Chef in 2018, leading the kitchen into a new era of coastal culinary adventures with her contagious smile, inspiring creativity, and commitment to sustainability.