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Sunday, November 5th
Santa Monica, CA
As a master of farmers’ market-driven cuisine, Jeremy Fox is the award-winning chef and On Vegetables cookbook author behind Rustic Canyon and Esters Wine Shop & Bar in Santa Monica, CA, as well as a partner at Rustic Canyon and Tallula’s.
Before joining Rustic Canyon, Jeremy specialized in surprising palates with his finely finessed dishes of in-season fruits and vegetables at Ubuntu in Napa, CA, from 2007 to 2010, earning them a Michelin star. Prior to that, the chef honed his craft and food philosophy as chef de cuisine from 2003-2007 at the lauded Manresa in Los Gatos, CA under mentor David Kinch. He also staged in Europe at three Michelin-star properties: De Snippe in Bruges, Belgium, and St. John and Restaurant Gordon Ramsay in London.
Jeremy has garnered four James Beard nominations for “Best Chef – West” as a finalist in 2009, 2010, 2016, and 2017. Additional accolades include Food & Wine’s “Best New Chef 2008” and top positions for Rustic Canyon from 2013-2016 in the Los Angeles Times’ “Jonathan Gold’s 101 Best Restaurants.”
His first cookbook, On Vegetables, was released by Phaidon in April 2017, and features 150 recipes that elevate vegetarian cooking and showcases Jeremy’s philosophy of “seed-to-stalk” cooking. The book demonstrates how to use the smallest “scraps” to eliminate food waste, all while making vegetarian cooking accessible and exciting.
Aaron is the Chef de Cuisine at our host restaurant, the Rose Café. Before working at the Rose, Aaron was a sous chef at Addison, In de Wulf, and the Chef de Cuisine of Quince and Commis in San Francisco.
Ryan Lachaine is the co-owner and Executive Chef of Riel. Recognized nationally in publications such as Esquire, Food & Wine, Business Insider and Tasting Table, Lachaine’s palette includes the culinary landscape of Texas’ gulf coast, Lachaine's Ukrainian heritage and his French-Canadian hometown (Manitoba). One of Houston’s most talked about chefs, Ryan received his Culinary Arts degree from The Art Institute of Houston. He worked at trailblazing Texas restaurants such as Gravitas, Stella Sola, Reef and was inducted into Eater’s 2013 class of Young Guns as the Chef de Cuisine at Underbelly. Lachaine staged at some of the country’s top restaurants, including Husk (Charleston, SC), Herbsaint Restaurant (New Orleans, LA), COI (San Francisco, CA) and Animal (Los Angeles, CA). In 2016, Ryan took a year off from the kitchen to plan Riel, continuing his culinary travels through the best restaurants in Canada and the United States. Over the past year, Lachaine focused his vision on what Riel would become; an articulation of his culinary point of view
Jason has an extensive career in New York Times and Michelin starred restaurants in the United States and France. He has worked in the elite kitchens of Alain Ducasse, Jean-Georges, Christian Delouvier, and Philip Legendre. Jason progressed through the ranks in top hotel companies including the Four Seasons, Ritz Carlton, and the St. Regis. He currently works as the chef and owner of H2O Kitchen and as a professional food photographer, consultant, and food stylist in Philadelphia, Berks County, and the Leigh Valley.
Jillian is the pastry chef at Paul Qui's new restaurant in Houston, Aqui.
Special Ability: Karaoke without shame Weaknesses: Flamin' Hot Cheetos, writing biographies Spirit Animal: Domestic cat Favorite Quote: "Nobody ever drowned in his own sweat."
San Diego, CA
Claudette's first memories are of food and growing up as a border kid she was exposed to some of the tastiest food in Baja. In 2016 she joined Javier Plascencia to help him open his project in San Diego. One of the many achievements during her role as CDC in Bracero, Zepeda-Wilkins' team was nominated as semi-finalists for The James Beard Foundation for Best New Restaurant and EATER recognized Bracero as one of the best restaurants in the US in 2016. Both honors are undoubtedly a great validation of the teamwork that she was a part of. Personal achievements include winning the Chef's Roll Chef's Plate 9 competition in Los Angeles and driving though the Rust belt doing pop ups with the CRUX collective, like minded Chef’s who collaborate with other Chef’s in cities throughout USA and in Canada. In late 2016, she participated in the second season of Top Chef Mexico and traveled throughout Mexico and learned the countries bountiful traditions. After Top Chef she joined the Rise & Shine Restaurant Group as R&D chef January 2017. Along with developing new concepts within the group, she's working on the build out of the group's first Mexican food concept where she will move from Corporate team member to Executive Chef of the regional Mexican cuisine restaurant, El Jardín which is located in the Historic Point Loma Liberty Station in San Diego. The restaurant is set to open in January 2018. Claudette is a wife and mother to two children, James & Hailey. Claudette credits her children as her main inspiration.
Portland, OR & Denver, CO
Gregory Gourdet is the culinary mastermind behind Departure restaurants in Portland, OR and Denver, CO, where he pairs local bounty with the bold flavors and traditions of Japan, China, Thailand, Vietnam, and Korea to create modern Asian fare. A Queens native who honed his culinary skills within celebrity chef Jean-Georges Vongerichten’s restaurant dynasty, the foundation of his cooking is based on technique-driven preparations layered with flavor complexity. A self-proclaimed health freak and avid runner, Gourdet views food as nourishment. His mindful life approach shines through in his cooking, as he offers diners dishes that allow freshness, seasonality, and bold, alternative ingredients to star on the plate.
Since 2010, he has been running Departure Portland, the Nines Hotel's modern Asian rooftop restaurant. He quickly gained praise for his innovative dishes that combine local ingredients of the Pacific Northwest with meaningful preparations. In 2013, Gourdet was named Chef of the Year by the Oregon Department of Agriculture; he was dubbed Eater Portland’s Chef of the Year in 2014. In 2015, Gourdet was named a semifinalist by the James Beard Foundation for Best Chef: Northwest. He was also runner-up in Bravo’s Top Chef Season 12. Gourdet has played an integral role in Portland’s culinary boom over the past decade. He opened the second location of Departure in Denver, summer of 2016. He currently resides in Portland but splits his time between the two cities.
San Francisco, CA
Brett is the Chef/Owner of Michelin starred Aster, in San Francisco. He trained at Rubicon x Coi x Saison, on to lead the expansion of Outerlands, and is now cuddling with his awesome team in the Mission district.
Los Angeles, CA
Craig, also known as Wolvesmouth, is the Owner/Chef of Wolvesden and Sharksteeth, an underground supper club in Los Angeles, CA.
Founder of Indie Chefs Week
Ned Elliott was the founder at critically acclaimed Austin restaurant Foreign & Domestic, which opened its doors in 2010. But his story begins in his childhood hometown of Cincinnati, Ohio. He grew up gardening in a home where food played an integral role in daily life. Ned was raised by two women, his mothers Sandra and Linda, who shared their love of gardening, cooking and baking with him. Both taught him that life should be about continuous learning, an idea that eventually propelled Ned into culinary school.
Eager to further his career outside of his schooling at the Culinary Institute of America at Hyde Park, Ned left the CIA to begin staging at various restaurants in New York City and eventually landed a job at Tabla Restaurant. He continued building an impressive resume as he worked for such prestigious New York restaurants as the Essex House under Chef Alain Ducasse, Picholine, and Country. “My mantra is attention to detail,” says Elliott; “[my mentor] Chef Doug Psaltis instilled this in me and it is an important part of how we define Foreign & Domestic.”
Ned has been inspired by the many young chefs he has met through social media and events, and wanted to establish and host an event to bring them together and encourage collaboration between these creative minds. In 2013, Foreign & Domestic hosted the first Indie Chefs Week, bringing in over 20 chefs to cook together and learn from each other. The event was successful for both attending chefs and guests, and he made plans not only to host the event each year, but to expand to other cities and reach out to more chefs. He is busy recruiting chefs for upcoming Indie Chefs events.
Monday, November 6th
Edouardo Jordan was born and raised in St. Petersburg and attended college at the University of Florida. After graduating with dual degrees in business administration and sports management, Jordan decided to enroll in culinary school at the Le Cordon Bleu in Orlando. Following graduation from culinary school, Jordan’s ambition brought him to renowned restaurants such as The French Laundry, where he apprenticed, Per Se, and Lincoln Ristorante in New York. With thought of raising a family and opening a restaurant in mind, Jordan moved to Seattle where he began working at Sitka and Spruce as sous chef. In 2013, Jordan was asked to open Bar Sajor as chef de cuisine and used this as an opportunity to learn as much as he could about opening a restaurant. Taking this knowledge and experience he had gained from Bar Sajor, Jordan officially opened the doors to his restaurant, Salare, in June of 2015. Salare takes influences from France, Italy, the American south, and the Caribbean and has become one of Seattle’s hottest restaurants. In April 2017, Chef Jordan opened his second restaurant, JuneBaby and has already received much attention both nationally and locally. Chef Jordan was nominated for a James Beard Award in 2016, has been named one of Food & Wine’s Best New Chef of 2016, Salare was listed as a best new restaurant in America in 2016 by Eater National, and is a 2017 James Beard Award finalist.
Los Angeles, CA
Jonathan is a Taiwanese American who was born in LA. He operates a restaurant called Kato in West Los Angeles. They serve a rotating tasting menu focused mainly on seafood and the flavors of Taiwan and Japan.
Gabe was raised heavily influenced by the Mexican culture around him. He was especially impacted by the food he grew up eating cooked by his Mother and Father before they moved to El Paso, TX from the state of Quintana Roo, Mexico. He began working in kitchens at the age of 16 before moving to Austin where he graduated from The University of Texas with a degree in Mechanical Engineering and Le Cordon Bleu with a degree in Culinary Arts. As the soul of his cooking lies in Mexican cuisine he spent time cooking locally working for the late Miguel Ravago at Fonda San Miguel and Rene Ortiz at La Condesa. He then led the kitchen at Geraldine’s (Hotel Van Zandt) focusing on menu development. Gabe’s most influential kitchen experiences have come from working for Jesse Griffiths of Dai Due and Rene Redzepi of Noma where he felt he learned the true meaning of maximizing local resources as well as head to tail for both animals and vegetables. Gabe most recently spent the spring of 2017 working in the Noma Mexico test kitchen for their Tulum residency. He is currently working with Jesse Griffiths to open Dai Due Taqueria this fall at the Fareground project in downtown Austin.
Manhattan Beach, CA
Michael Fiorelli is the executive chef at Love & Salt, an Italian-inspired restaurant in Manhattan Beach that has garnered critical acclaim for Fiorelli's California-centric interpretations of Old World classics. Since opening the restaurant in November 2014 with owner Sylvie Gabriele, Love & Salt has received three star reviews from Los Angeles Magazine and LA Weekly, was named one of Angeleno Magazine's top ten openings of the year, one of New York Observer's top twelve LA openings, one Los Angeles Magazine's top ten openings of the year. A seasoned chef with extensive experience in some of the country's top kitchens, Fiorelli's culinary resume includes stints at The Greenbrier Resort in West Virginia, The Inn at Little Washington in Virginia, Mark's City Place in West Palm Beach, Simon LA in Los Angeles, and mar'sel at Terranea Resort in Rancho Palos Verdes, California.
Long Beach, CA
Eric was born and raised in California and attended culinary school in Denver, CO. In his career he has held positions at Charlie Trotters, Sona, Comme ça. He was the opening chef at Little Bird and left in 2015 to become the Executive Chef at Michael's on Naples in Long Beach.
Audrey Scheib is the pastry chef at the Relais and Chateaux at the Inn at Dos Brisas. Ever since she was a small child, she dreamed of becoming a pastry chef. She considers it a dream fulfilled at her current position and nothing makes her prouder than seeing smiling faces of the guests at her restaurant as they try her desserts.
New York, NY
With a bachelor’s degree in East Asian Studies & English Literature from Washington University and no prior cooking experience Min joined Chef Floyd Cardoz’s ranks at Tabla Restaurant, working all stations and eventually rising to tournant. Two years later, she joined Chef Carmellini at A Voce in Madison Square Park and went on to become a member of the opening team at his beloved Italian taverna, Locanda Verde, as sous chef. In 2011 Kong joined Chef Daniel Humm’s team at The NoMad where she served on the culinary team of both the Michelin-starred restaurant and the adjoining 168-room hotel. Kong later served as Executive Sous Chef at Carbone. Min's most recent position was heading the kitchen at seasonal, vegetable driven Little Park, as Chef de Cuisine.
A Josh Graves was born and raised locally in Burbank, California. He attended CSCA in Pasadena, CA where he graduated with a degree in culinary arts in 2006. Graves found his calling for breads and pastry when he got a job at David Myers’ Boule in 2006. He went on to work at Mani’s on Fairfax where he furthered his knowledge of bread and pastry. Josh met Kris Morningstar in 2009 and they went on to open up Mercantile and District in Hollywood. In 2011 Josh opened up Ray’s and Stark Bar inside LACMA for the Patina Restaurant Group where he received recognition from Angeleno Magazine for Best New Pastry Chef 2012 and Zagat’s 30 Under 30. Josh’s next move was to Faith and Flower where he opened as Head Baker and took over as Pastry Chef in 2015.
As the Pastry Chef of Rose Cafe – Restaurant Graves is responsible for the bread program, desserts, and viennoiserie. Although Graves was trained in classic French technique, he was born and raised here in Los Angeles, so his focus is to let local and seasonal ingredients speak for themselves. His philosophy is if you’re not having fun you’re doing something wrong.
San Francisco, CA
Chef/Owner of ICHI Sushi in San Francisco. Tim is an 18-year veteran sushi chef, uses traditional Japanese ingredients and ethics with a sustainable approach. ICHI was named a SF Chronicle Top 100 Restaurant 2014.
Santa Ana, California
Chef Aron is the Executive Chef of Vacation Bar and also runs a roving dinner series called On the Lam. He hails from the Pacific Northwest and made a name for himself in Orange County at such restaurants as The Crosby and The North Left before landing a coveted gig as Chef de Cuisine at Petit Trois under Chef Ludo Lefebvre.
Tuesday, November 7th
All 20 chefs (plus guest chef Ray Garcia of Broken Spanish and BS Taqueria) will paired up in teams of two to each collaborate on a single dish in an 11 course tasting menu. Wine pairings are included. You'll try thoughtfully composed dishes featuring chefs from all over North America in a comfortable, sit down, full service environment. This dinner series is unlike any other as the format is geared to making sure the chefs have fun first and that translates into amazing food from many different backgrounds focusing on every type of technique while taking advantage with the amazing produce available in California.
Tuesday Guest Chef
Los Angeles, CA
Named Chef of the year by Esquire in 2015, the native Angelinos draws inspiration from the city’s rich culture, the wealth of Southern California produce, and classic training. At Broken Spanish Garcia expresses his style through bright, bold, and ingredient-driven dishes. His sister restaurant, B.S. Taqueria, has given him the opportunity to elevate Mexican cuisine, promoting the idea that ethnic food should not be relegated to a particular price bracket. Garcia hopes to usher in a new understanding and appreciation for Mexican food with quality sourcing and precise cooking.
The Rose Cafe
220 Rose Avenue
Venice, CA 90291
Jason Neroni is the Chef Partner of the Rose Café and an Indie Chefs Week OG. He was instrumental in bringing ICW to the Los Angeles area and was heavily involved in curating the amazing list of chef participants.