Featured Chefs

Matt Janeway brings 15 years of experience in Japanese cuisine to the table as chef and part-owner of The Rawbar in Chico, CA. He had already worked in Seattle for three years at Sushi Kappo Tamura, Sushi Kashiba and Sansei before moving to Chico to learn at the feet of Master Sushi Chef Masaki Tanaka. He enjoys making nigiri most …

Dave Sacco, Executive Chef-Partner of Capital Grille Las Vegas, has earned quite a reputation through his culinary travels that he has brought to bear for “America’s Steakhouse”. Not only has he earned plaudits including a Golden Scepter Award from the Southern California Writers Association, he is a certified Sommelier. Of course, it’s his love for seafood that brings him to …

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 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 …

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, 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 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, …

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 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 …

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 …