Food with a Story

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Bio 

Regional Executive Chef

Gustavo Vega

 

Bio 

Executive Chef

Tritia Gestuvo

Bio 

"It is very important to me to cook with passion and authenticity. When cooking with any global cuisine you must have the right ingredients and authentic flavors."

 

"I am so inspired with the wonderful variety of fresh local California ingredients. Supporting the local farmers is an important thing to do as a chef!"

"I am convinced that building a menu around the seasons is one of the key components to creating fresh, quality, great food!"

Executive Chef

Doug Silberberg 

"I try to keep things simple so that the great quality of the local ingredients come shining through."

"My food is whole, local and organic whenever possible.  As a chef I believe in not only sustainability, but regenerative practices as well in the food industry.  It is our responsibility to teach not only our children, but everyone about the importance of food."

Executive Chef

Melody Miranda

Executive Chef

Ray Valeske

"As a Chef I am passionate about using the most sustainable and local ingredients from local farms and growers. To me, knowing where your ingredients come from is equally important as knowing who is preparing them!"

 

Executive Chef

Andrew Meek

"The food we put out is a story and an expression of personal experience, culture and  emotion. As a Chef the most exciting thing for me is to create a plate that inspires  good feelings, memories and conversations. "

 

Executive Chef

Brook Tradlener

 

We can do so much more than simply cook great meals to delight our guests. The ingredients that we choose and how we prepare them can tell a story.

 

I want my cooking to communicate a respect for nature,  as well as the cultures that inspire my palate.

Executive Chef

Matthew Crudder

"As chefs, we have the opportunity to bring people together with our food, support our local communities and sustain our planet. "

 

Executive Chef

Michael Quezada