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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.
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.
Hailing from the beautiful border town of El Paso, TX, Gabe was raised influenced by the Mexican culture around him. He was especially impacted by the food he grew up eating cooked by his Mother and Father within a family that moved to the US from the state of Quintana Roo, Mexico. He completed culinary school at Le Cordon Bleu Austin and won the prestigious state wide Stephen Pyles Culinary School Cooking Competition. Gabe’s most influential kitchen experiences came from working with Jesse Griffiths of Dai Due where he felt he learned the true meaning of maximizing local resources as well as head to tail for both animals and vegetables. In addition, Gabe also draws inspiration and motivation from his time in the kitchen at Noma Restaurant in Copenhagen and Mexico where he was working as a Test Kitchen Chef to help develop the menu in Tulum for their Mexico residency. Gabe is currently the Head Chef of recently opened Dai Due Taqueria in Austin, Texas where his food focuses on an intricate menu based around Mexican Heirloom corn that is cooked and ground daily. The menu is also heavily concentrated on Texas wild game such as wild boar, venison, gulf coast seafood and hyperlocal seasonal vegetables. One of the things that Gabe loves most about his current job is the challenge of creating authentic regional Mexican street food within the spectrum of central Texas seasonality.
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.
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.