Caleb Holman

Chef Caleb Holman

caleb-holman-largeCaleb grew up in New Mexico, learning to cook in his mother’s and grandmother’s kitchens. He was surrounded by the culinary flavors of the Southwest and, even in his cooking today, is inspired by it. Caleb got his start in the restaurant industry cooking in a friend’s grandmother’s Mexican cafe. He worked his way up the ranks from washing dishes, eventually attending and graduating from culinary school in Florida.

Upon graduating, Caleb got an externship at Dada in Delray Beach, Florida. As sous chef at Dada, Caleb cooked an American menu that had an eclectic flare. After eight years, Caleb then took the opening executive chef position in Boca Raton at Kapow! Noodle Bar, a sister property in the Sub-Culture Restaurant Group. Caleb incorporates his Southwestern background and flavors into the Asian menu at Kapow.

Caleb was first introduced to The Perfect Purée while at Dada – it was always being used behind the bar. He requested some samples of the products and then realized that they had many applications beyond the cocktail. He quickly went through each and every flavor, creating unique dishes, both savory and sweet. Caleb really enjoys using the products because of their convenience and versatility. He likes the fact that he can adjust the intensity of the flavors in each specific dish. The Perfect Purée “thinks beyond single fruit flavors,” he says. They do those flavors well too, but Caleb loves the blends and the fact that the company is always putting out new flavors.

Caleb has used The Perfect Purée Mojito in his Sriracha Mojito Mussels. He steams the mussels in the Mojito blend and a lemongrass ginger broth, then finishes the dish with butter and fresh Thai basil. He has also used the El Corazon to steam little neck clams.


Grilled Red Snapper With Thai Basil and Black Pepper Gelee
Sweet Potato Brownie with El Corazon Maple Icing