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Welcome to FINCA

A new culinary concept by award-winning Chef David Pratt.

At FINCA, we pay homage to the early days of California, influenced by the vibrant flavors of Mexico. Our wood-fired grilled cuisine is sourced from local and small regenerative farms, fostering a sense of community and a passion for exceptional food.

Our thoughtfully curated menu features the best of both worlds. The “Farmer” section dynamically changes with the daily harvest, celebrating seasonal ingredients. Meanwhile, the “Rancher” section consistently offers the highest-quality house-aged burgers and other meticulously sourced proteins.

Our libations capture the essence of Mexico. We proudly present a curated selection of Mezcal and Tequila, each highlighting the diverse flavors of the Agave plant—an integral part of the cultural experience at FINCA. Complementing these spirits, our wine list features a special selection of Mexican wines, along with carefully selected beers.

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Regenerative Farming

At Finca, we do our best to support small regenerative farms. These farms not only “break-even” with the land but give back more than they take. By replenishing the land, they leave it better for future generations.  

Regenerative Agriculture simply defines and directs our agriculture from one of extraction to one of relationship. Regeneration includes care of soil, care of people, care of animals. The goal is to drive towards a holistic orientation of food production. As we say, putting the culture back into agriculture. Located down the street, The Ecology Center is a pivotal force in promoting these values and methodologies. Beyond our transformative and timeless agricultural practices, The Ecology Center is an education center that serves as a hub for southern California’s ecological movement.

As a chef, we are committed to the journey and opportunities that come when the land leads. Our menu celebrates the abundant harvest right here, down the street. These are our friends and partners. Thank you for investing in our community.

Our key relationships include:

  • South Coast Farms, San Juan Capistrano, CA
  • Tangen Draw Bison, Big Timber, MT
  • Rumiano Cheese, North Coast, CA

Meet The FINCA Team

David Pratt

Chef/Owner/General Manager

After graduating from UCLA in 1992, Chef David Pratt honed his culinary skills at the California Culinary Academy in San Francisco. Throughout his career, he collaborated with renowned chefs across various restaurants. Notably, he worked at MASA in San Francisco and Aureole in NYC and served as the executive sous chef at Picasso in the Bellagio Hotel, Las Vegas. His tenure as the General Manager of Studio at the Montage Hotel in Laguna Beach further enriched his expertise.

In 2003, Chef Pratt embarked on his entrepreneurial journey by opening Mirabeau, a French Bistro in Monarch Beach. In 2012, he unveiled Brick, an award-winning Italian restaurant in San Clemente. It was at Brick that his commitment to sourcing ingredients from local farms blossomed. Over 12 years, he fostered strong partnerships with numerous Southern California farms.

Chef Pratt brings his culinary prowess to San Juan Capistrano with Finca. At Finca, he aspires to elevate the burger experience in Orange County, using in-house dry-aged meats cooked over a wood fire. The menu proudly features daily-harvested vegetables sourced from local farms. Embracing San Juan Capistrano’s rich history, Finca also highlights Tequila, Mezcal, Alta, and Baja California Wines, embodying an Early California concept.

Tyler Vivanco

Chef/Partner

During his 11-year tenure at Chef Pratt’s San Clemente restaurant Brick, Chef Tyler worked in all kitchen positions and eventually obtained the title of sous chef. He has significant experience with live-fire cooking and a well-established relationship with local farms. The Finca open kitchen enables Chef Tyler and his team to communicate directly with diners while creating the highest level of cuisine with incredible local ingredients.

Wine Enthusiasts

La Mision grape was the first grape planted in California in 1769 by Junipero Serra as part of the expansion of the California Missions. With only 150 cases produced, Finca is proud to be the only restaurant offering this wine. We invite you to enjoy this chilled, light, dry, refreshing red wine.