What the Chef Eats
Recipe by Jeff Rossman, executive chef, Terra. I learned to cook on the job. My dad opened up Pam Pam Café and Grill in Hotel Circle, and I managed the floor at night. During the …
Recipe by Gordon Smith, private chef and former owner/chef, Gordon’s Basil St. Cafe. I’ve always been a chef in San Diego for San Diego. In the ’90s, Basil St. Café was one of the first …
Recipe by Victor Jimenez, executive chef, Cowboy Star. The idea for Cowboy Star came from my partner Jon. When he told me this idea, I was taken aback at first. Then he started to describe …
Recipe by Benjamin Moore, executive chef, Parallel 33. I like to take everyday food and pair it in unique ways people wouldn’t think of. I taste something and think, Oh my gosh, this would go …
Recipe by Jim Pearson, Sous Chef, Rice I love Asian food. All types, especially Thai, such as seafood and pho. I love spice. Growing up in the Pacific Northwest, I was always surrounded by Asian …
Recipe by Marguerite Grifka, the Starlite. I have always been an avid home cook. I would characterize my food philosophy as using the best, freshest ingredients and highlighting the natural flavors. I try to screw …
Recipe by Joe Magnanelli, executive chef, Laurel Restaurant. I’m a self-taught cook. I never went to culinary school, even though I worked at some very established restaurants, such as those in the Ritz-Carlton and the …
Recipe by Brian Malarkey, Oceanaire Restaurant. I became a chef after a lot of trial and error with other professions. The culinary major came after the business, history, theater, and liberal arts majors. When I …
Recipe by Matt Gordon, Urban Solace. I got into cooking as a way of self-defense growing up. I worked in restaurants in high school and stayed in it through college, as a sous chef. I …
Recipe by Ryan Johnston, executive chef, Whisknladle. Basil Pesto Ingredients: Serves 4–6 10 1/2 oz blanched fresh basil2 oz mortared peeled garlic5 oz grated Parmesan cheese3 oz toasted pine nuts20 oz extra virgin olive oilLasagna …
Recipe by Martin Gonzalez, executive chef, Acqua Al 2. I really like to cook — at home or at a friend’s house. Even when I’m invited to a barbecue, I manage to take over the …