Co-Owner and Chef Jose Acevedo Jose Acevedo, of the Cocinas y Calaveras restaurant group, is one of the most acclaimed chefs working in Southern California today. He has built up quite a following among diners and critics since his days training in the kitchens of Wolfgang Puck and Hillstone and running the kitchen at Taleo Grill. His signature flan has been …
Chef Frederic Castan
Chef Frederic Castan Chef Frederic Castan is one of the most celebrated and admired chefs in Southern California . In a culinary career spanning more than 30 years, Chef Frederic has brought the training he received in Marseilles, France to stops in Chicago, Austin, Pasadena and Orange County. Now, as the Executive Chef for the Hilton Anaheim, Frederic oversees a …
Chef Johannes Bacher
Johannes Bacher, chef and owner of the eponymous Johannes, has achieved a rare distinction among hundreds of awards from international food media that would be tough to top. His iteration of Wiener Schnitzel, the national dish of his homeland Austria, is featured in Mimi Sheraton’s book, 1,000 Foods to Eat Before You Die. No small feat for a restaurant in …
Chef Eric Ernest
Chef Eric Ernest, the Executive Chef of USC Hospitality, has spent a lifetime learning to execute his culinary vision. Not only does he have a degree in Culinary Arts & Hospitality Management and a CEIP degree from the Culinary Institute of America, he grew up in the restaurant world under the watchful eyes of his father and his grandfather in …
Chef Bret Thompson
Chef Bret Thompson was inspired to create Pez Cantina, his seafood-focused restaurant in Downtown L.A., by his travels to Loreto on the Sea of Cortez and by his marriage into a Mexican family. At Pez he has a created a menu focused on sustainable, local ingredients that draws from the traditions of the distinct Coastal Mexican cuisines of Baja, Oaxaca, …
Chef Kenny Spost
Executive Chef Kenny Spost of Napa Valley Grille in Los Angeles has been plying his culinary craft since the age of 13! With an interest in seafood that stretches back even farther into his childhood to when he would fish for mullet at his grandparents’ house in Florida, Chef Kenny is a strong advocate for sustainability in all his menu …
Chef Matt Briggs
Chef Matt Briggs is preparing for his second season as Executive Chef at Arnold Palmer’s in La Quinta, CA, continuing his nearly two decades of focusing on high-quality locally-sourced ingredients in the kitchen. A graduate of the Scottsdale Culinary Institute, Chef Matt plied his trade prior to Arnold Palmer’s at Ocean Prime Seafood in Beverly Hills. Before that he made …
Chef David Abella
David Abella, Executive Chef at West Steak and Seafood, was born and raised in Honolulu, Hawaii, where he started his career alongside Roy Yamaguchi, the pioneer of Euro-Asian cuisine. A lover of Italian, French and Mediterranean flavors, Chef Abella incorporates Asian herbs, European flavors and Hawaiian seafood into his culinary creations. David honed his craft in the Roy’s family of …
Chef Andrew Cooper
At La Quinta Resort & Club, Executive Chef Andrew Cooper leads a culinary team of over 100 culinary professionals, overseeing the resort’s seven dining destinations as well as the resort’s in-room and catering programs. His global palette and worldly culinary flair is balanced by a passion for local and sustainable ingredients. Chef Cooper believes “the delicate flavors and textures that …
Santa Monica Seafood Wins Food Safety Achiever of the Year Award
Rancho Dominguez, CA, March 2, 2017 – Roger O’Brien, CEO of Santa Monica Seafood, announced that, at the annual SafeFood 360° Food Safety conference that took place in Las Vegas last week, Santa Monica Seafood was awarded the Food Safety Achiever of the Year award. SafeFood 360° is an all-encompassing software program that organizes all aspects of a company’s’ food …