In his twenties, Cardoza pursued a music career. “I moved to New York because I was trying to be a rock ‘n roll star,” he said. The lifestyle did not allow for dining out. “I was too poor to eat at good restaurants, and I liked good food too much to eat at bad ones,” Cardoza recalled. He began cooking for himself, paid the bills by waiting tables at notable restaurants, and his culinary experience grew.

Cardoza later moved to Seattle where his sister lived. He waited tables at How to Cook a Wolf, Ethan Stowell’s Italian-inspired restaurant. He convinced the chef to let him help in the kitchen, arriving before his wait shift to work back of house. Immersed in the Northwest food scene, he sharpened his skills and launched a food blog.

After a year, he returned to New York. He had previously waited tables at The Spotted Pig, the legendary restaurant helmed by April Bloomfield. He shared his goal of becoming a chef and Bloomfield hired him. Cardoza started with pantry things, shucking oysters and making deviled eggs. He fell in love with the pace and rhythm of the kitchen.

Cardoza was enthralled with the New York restaurant scene but began to consider his next steps. A visit back to Boise provided a path. He met Dave Krick, the founding partner of Bittercreek Ale House and Red Feather. Krick offered him a job at Red Feather, and he moved back to Boise in 2010.

Soon after, he met his future wife, Tara Morgan, while working at the restaurant. “My best friend started bartending at the Red Feather,” said Morgan. “She was like, ‘There’s this cute new chef that moved to town.’”  They went on a blind date and have been together ever since.

Cardoza’s career continued to deepen in Boise. He managed the Boise Co-op deli and helped expand the deli program. He also worked with Chef Nate Whitley at The Modern and took over the brunch program. In 2015, Cardoza and Morgan decided to build something of their own and purchased a food truck. They took their mobile kitchen to food truck events, but they found catering suited them best, which led to the launch of Wild Plum Catering. “Catering gave us flexibility and let us work with a specific headcount,” Morgan said.

Wild Plum grew into a successful business. Then 2020 happened. “Everything took a nosedive,” said Cardoza. “Those were the worst days of my life. The business collapsed, we lost employees who were friends, and everything felt hard and complicated.”

They pivoted to takeout, pop-ups, and outdoor dining to stay afloat. During that time, their daughter Ruby was born. Burned out on catering, they eventually converted their space into a restaurant. The pandemic became a learning period. “We were able to make a lot of mistakes during that time,” Morgan said. “It ended up being an asset.”

Susina, meaning wild plum in Italian, represents the culmination of their experiences. Cardoza describes the food as European American comfort cuisine. “I never thought of myself as a high-end chef,” he said. “I like simple, rustic, hearty food. I’m from Idaho and Tara’s from Texas, so that means baked potatoes, Texas brisket, and fried chicken.”

The three-course prix fixe menu reflects that approach while showcasing Cardoza’s training in Western European cuisine. Seasonal local ingredients are featured when possible. Recent menus include house-made pastas, cassoulet, steelhead, Wagyu flat iron steak, Italian pot roast, and more. The dessert course offers six options, and diners with dietary restrictions can find thoughtful choices throughout the menu.

Cardoza leads the kitchen while Morgan manages the front of house, though her influence is felt in the kitchen. “I trust her palette. I would never do menu changes without her feedback,” said Cardoza. “She doesn’t get the ‘chef credit’ but we have dishes on the menu that are her brainchild. We are very much a team.”

The intimate space is warmly decorated with vintage art, bold colors, and playful details. “I don’t try to make the food the star,” Cardoza said. “The entire experience matters.” Morgan added, “Food supports the conversation and the moment rather than becoming the conversation.”

After years of challenges and growth, the couple now sees a clear path forward for both the restaurant and their lives.

“There’s no way I could live my life without pursuing this,” Cardoza said. “I’ve been poor, exhausted, and in debt at times, but if it’s the thing you are meant to do, you just do it.”