Dining at
Orchard Hill
Locally Sourced,
Farm-to-Table Dining
Embark on a one-of-a-kind culinary journey at Orchard Hill’s Restaurant, Haawka, in Julian, CA, where every meal is a celebration of fresh, local ingredients and innovative flavors. Our dishes are crafted with ingredients sourced directly from our own garden and the surrounding land, as well as through partnerships with organic farms, ranches, wineries, and local food producers.
Each dish is a testament to our commitment to quality, presentation, and taste, ensuring a wholesome and fulfilling dining experience for all guests.
Join us for Dinner on Fridays and Saturdays from 6pm to 8pm, and enjoy Happy Hour daily from 4pm to 5:30pm.
Meet Chef
Carlo Guardado.
Chef Carlo’s journey from dishwasher to Michelin-starred kitchens wasn’t just a career path—it was a calling. Starting with the humblest role in the kitchen, he worked his way up, driven by a passion for food and a desire to learn from every experience. From small, family-owned spots to California’s finest dining establishments, Carlo refined his skills and immersed himself in the culture of each kitchen.
Along the way, he encountered mentors who valued authentic craftsmanship and sustainable practices, instilling in him a deep respect for quality ingredients and community. Rising to the role of executive chef, Carlo collaborated with renowned chefs like Roy Choi and Carlos Salgado, gaining invaluable insights and experiences. His journey even took him on the road with Ace Hotel, cooking alongside iconic names and exploring new culinary landscapes. Recently, though, he has felt drawn back to his roots, finding inspiration in family heritage and cherished memories.
Summers in Aguascalientes, Mexico, are among his most vivid childhood memories—early mornings with his great-grandfather, gathering fresh produce and livestock for the family’s farm. “Watching my family cook over open flames is one of my most cherished memories,” he says. “It taught me about the beauty of gathering and sharing through food.” These experiences grounded his passion for heritage cooking and a respect for the elements.
Now back in Southern California with his wife and four sons, Chef Carlo works closely with local farmers, fishermen, and artisans, crafting a menu guided by what’s in season and responsibly sourced. His small-town roots have instilled a deep appreciation for the area’s indigenous and Mexican heritage, which he honors through his cooking.
For Carlo, cooking over fire is more than technique—it’s a ritual that connects him to something timeless. “There’s a magic in watching a fire breathe and grow,” he says. “It reminds me that we’re shaped by the elements around us.” To him, food is about creating experiences that foster connection.
As he enters this new chapter, Chef Carlo invites diners to experience his fire-driven, heritage-inspired cuisine, where every meal tells a story, sparking reflection and dreams of what’s to come.
