OUR STORY

// ABOUT US

Fig Tree Café began in the fall of 2008 with owner Johan Engman’s simple mission rooted in the creation of an inviting and genuine dining experience.

Playing host to the Pacific Beach crowd, the original café inhabits an old cottage with a dog-friendly patio, surrounded by a garden-like setting just off the beach-goers’ beaten path. According to local lore, the flagship locale even includes an old putting green, left intact underneath the deck.

The most recent branch sprouted in August 2013 in the Liberty Station development. Rustic wine barrels flank the indoor bar. The mesh of necessity and creativity cultivates a warm vibe supported by honestly reclaimed décor.

Each incarnation of Fig Tree Café is uniquely designed to fit the neighborhood niche and the two establishments share a commitment to using homegrown rosemary, selecting produce and eggs from a family farm in Ramona and giving back to their respective communities.

Fig Tree Café’s menu presents diners with the depths of California’s culinary culture, serving authentic and mouthwatering dishes at reasonable neighborhood prices.

// JOHAN ENGMAN – Founder and Owner

Born and raised in northern Sweden until he was 16 years old, Johan Engman first came to the United States with his mother, planning only to stay for one year. A year in San Diego turned into three and then Southern California became their permanent home.

Engman entered the restaurant industry after high school as a dish washer in a small Italian restaurant. He moved on to bussing tables at Embassy Suites before working as a server at a number of local restaurants. Harboring an affinity for the industry, Engman made it his goal to open a restaurant of his own. Nurturing his desire to offer a home-style, friendly breakfast option for local dinners, Engman conceptualized the original Fig Tree Café in Pacific Beach as a prime morning-time destination. He made his dream into a reality in October 2008.

When asked about his secret to success, according to Engman it lies within his employees. He says, “If you have your staff behind you 100%, then you’re leaps and bounds ahead of any competition.”