Rooted in Heritage. Inspired by the Southwest. Guided by Heart.

Panxa Cocina was born out of a lifelong love for Latin cuisine and a dedication to locally sourced foods. The restaurant’s story begins with Chef Arthur Gonzalez, whose vision and spirit continue to shape Panxa today.

The Legacy of Chef Arthur Gonzalez

A Cerritos native, Chef Arthur’s passion for food began in his family’s kitchen, where his German mother and Oaxacan grandmother introduced him to the flavors and heart of home cooking. After a back injury ended his firefighting career, he discovered his true calling in the firehouse kitchen and never looked back.

From humble beginnings as a dishwasher at Spaghettini to mentorship under James Beard Award-winning Chef Eric Distefano in New Mexico, Arthur honed his craft with grit and heart. It was there he met Vanessa Auclair, his future business partner, wife and kindred spirit in hospitality. Together they returned to Long Beach to open Panxa Cocina in 2014 — a love letter to the bold, soulful cuisine of the Southwest and the community they cherished.

At Panxa—pronounced pan-zah, the Catalan word for “belly”— Chef Art created a space where vibrant flavors, heartfelt service, and community came together. Though he is no longer with us, his warmth, creativity, and generosity live on in every meal we serve.

Carrying the Torch Forward: Chef Richard Ramirez

Panxa’s next chapter is led by Chef Richie Ramirez, a Southern California native who brings a fresh perspective, a deep respect for tradition, and a genuine love for the craft. Born and raised in Anaheim, Chef Richie is of Mexican and Persian heritage—a blend that naturally fuels his curiosity for flavor, culture, and storytelling through food.

His passion for cooking began at nine years old, watching his father toss vegetables into a wok with effortless flair. “That swoosh moment hooked me,” Chef Richie recalls. After deciding to pursue the craft professionally, he enrolled in Orange Coast College’s culinary arts program and began his career at Tortilla Jo’s in Downtown Disney, where he learned to thrive under pressure in a high-volume kitchen.

Seeking refinement and creative expression, Chef Richie joined The Recess Room, where he discovered how to slow down and be intentional with flavor and presentation. His growth continued under the mentorship of Chef Amar Santana, where he spent over seven years between Vaca in Costa Mesa, The Hall: Global Eatery, and Broadway by Amar Santana in Laguna Beach—eventually becoming Chef de Cuisine. These experiences shaped his leadership style, technical skill, and philosophy that

“cooking is a love language in itself—it brings people together, builds community, and tells stories on a plate.”

Now, as Executive Chef of Panxa Cocina, Chef Richie carries forward Chef Art’s legacy with reverence and creativity. He infuses his own heritage and California sensibility into Panxa’s Southwestern roots, crafting dishes that feel both familiar and new.

Though he once thought he had no connection to New Mexican cuisine, Chef Richie recalls his childhood best friend who introduced him to Hatch chiles and green chili powder. “After water polo practice, we’d grill and make Chili Con Carne with spices he brought from New Mexico. I didn’t realize it then, but those moments shaped my flavor memory—and now they’ve come full circle.”

A Living Legacy

Panxa Cocina remains a celebration of bold flavors, heartfelt hospitality, and the stories behind the food we share. Under Chef Richie’s guidance—and with Vanessa and the Panxa team continuing Chef Art’s vision—the restaurant looks to the future with the same passion that started it all: a love for food, for people, and for the community we call home.

Panxa Cocina
A tribute to Chef Arthur Gonzalez. A new chapter with Chef Richard Ramirez. A continued love letter to Long Beach.