** ** + AK's Mercado

Chef Andrae Bopp found his way into the culinary world later in life, almost on a whim. He had a successful landscaping business in Boise, Idaho while also doing some catering on the side, which he realized he really enjoyed. He found himself attending the International Culinary Center where he honed his passion for cooking into a successful career. With AK’s Mercado, Chef Bopp focuses on tacos and smoked meats, a concept that came to fruition from inspiration he had while visiting Mexico and Central America in addition to New Orleans, Louisiana. He has been featured in a number of food, wine and lifestyle magazine publications and is also the host of The WA Wine + Food Show set in Walla Walla, Washington.

+ Alexander's Steakhouse

Richard Archuleta has honed his craft with hard work and professional training, under the tutelage of influential mentors like his grandmother, the bakery owner who hired him in high school and encouraged him to pursue a career in culinary arts, and our own Chef Claude at One65. He has a passion for cooking meat over wood and charcoal and for the relationships he has built with local farmers and foragers who guide him through the cornucopia of fruits and vegetables at the height of each season. Chef Richard is a certified level-one sommelier and has risen through the ranks of several Michelin-rated restaurants.

** ** + Alisal Guest Ranch

As Executive Chef at Alisal Ranch, Chef Erik Sandven brings Alisal Ranch the best ingredients the state’s central coast has to offer, while creating a sense of place for the hotel’s guests and embracing the ranch’s rich history through an array of dining experiences, including summer rodeos, the multi-day BBQ Bootcamp, weddings, the California Ranch Cookouts held throughout the year, and more.

+ Angustina - Mezcal y Cocina

Angustina is a gastronomic and cultural concept that focuses its attention on the Zihuatanejo, Guerrero type festivities. A cluster of history, characters, traditions, practices and customs that characterize the different regions and associate them at the same time by giving them an identity, support and representation to each one that we form a part of this beautiful State.

With Angustina we invite you to appreciate and value the festivities of Guerrero with the showing of “the Sierra valiant beauty, the Tlacololero whip snap, with the frenetic scent of the nard plants, its coastal sublimity, the haven of the lazy Balsas river, with its festival of light and joy”.

+ Bacari

Bacari is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes by Chef Lior Hillel. We are the 6th restaurant of Kronfli Brothers, a family-owned, growing group of restaurants in the Los Angeles area. Offering a rotating curation of small-production wines, unique cocktails, and eclectic beers from around the world, we are also known for our one-of-a-kind 90-minute open bar special.

+ Backyard BBQ

+ Bistro 45

Chef James Lambrinos was born to and raised in a family of restaurateurs in New York. There he was introduced to the world of food that quickly became his whole life. After working at the family business for six years, he decided to further his education and enrolled in The Culinary Institute of America. Here he was able to recognize and apply his hidden talents. After graduation from the CIA in 1995, he began to hone his skills and develop his own style of cooking while working for 12 years in top New York City restaurants such as Bouley Bakery, Eugene and the Carlyle Hotel. James then moved to South Carolina and worked at Hampton Street Vineyard while he continued to advance his culinary techniques by integrating his skills with southern cuisine. James's next venture was in North Carolina where he opened his own upscale private catering company, Nicholas James Private Catering. He arrived in California in late 2011 to work as executive chef at the well- respected Derek’s Bistro before landing the chef’s position at A/K/A Bistro and then at Alma de la Rosa in Pasadena before returning to Bistro 45 where he oversees an eclectic menu that showcases French-style cooking with respect to New American signature dishes.

+ Café Eighteen48

Born in Strasbourg, France, Chef Houegban graduated from the University of Vincennes in France and sharpened his skills at Le Cordon Bleu in Paris and Los Angeles. With a career rooted in luxury hospitality; he has held positions in the kitchens of the Four Seasons in Beverly Hills, London, Hong Kong and Singapore, in addition to roles at the Renaissance Hotel in Palm Springs and other notable hotel brands. With Café Eighteen48, Chef presents lighter and healthier dishes using locally sourced organic and sustainable ingredients wherever possible. His California Fresh Cuisine philosophy embodies his dedication to the nuance and artistic nature of the cuisine he creates.

+ Cavatina

+ Chameau Catering

Chef/co-owner Adel Chagar is from Rabat, Morocco and he and fellow co-owner Kelly Klemovich have worked as caterers in the movie business and know how to make their dishes look good enough to eat. Chameau caters grand events from small intimate dinner parties to outside events of 8,000 guests. Besides the special events, Chameau caters daily to the entertainment industry on television shows, feature films and commercials. The menu provides clients not only with American cuisine but Mexican, French, Moroccan, Asian and Southern.

+ Chef Charly

+ Chef Joseph Manzare

Growing up in the Bronx, Joseph Manzare started out in the restaurant business at 14. By 17 he was telling people he was getting ready to open his own place. A slight detour to college and a degree in business couldn’t keep him out of the kitchen. He was nominated for a James Beard Award at age 44. At the helm of some of California’s best known restaurants, Joseph’s focus has always been on fresh, organically raised produce, as well as, naturally and humanely raised meats and poultry.

+ Chef Katie Chin

+ Chef Scott Renney

Scott Renney’s passion for cooking about 16 years ago at the Marriott in NC. He was lucky to have a Certified Executive Chef take him under his wing and show Scott how to advance and pursue his cooking career. Since then he has moved up the ranks to where he is currently Chef and Food and Beverage Director at Hilton in NC. With the company he’s at now Scott has been able to be part of Task Force, where he goes to newly acquired properties and teach the associates all about the policies, procedures, cooking and most importantly, how to enjoy what you do. Throughout his career, “I have been blessed to do philanthropy work with several organizations such as Make a Wish, Alzheimer's, The Teen Project and Cystic Fibrosis. There is nothing better than seeing someone's expression of Gratitude when you know you have help make their day a little bit brighter.”

+ Cooking with Corralez

Lance Corralez has over 30 years’ experience in the hospitality industry. Lance started his career in Los Angeles and was Executive Chef at some of the best restaurants in Los Angeles. These include The Abbey Food and Bar, Engine Co No 28, and Taix French Restaurant. He also worked for Peter Morton at Mortons which was home to Vanity Fair’s Exclusive Academy Awards Party. In addition, Lance served as Lower Club Chef at Bel-Air Bay Club. Lance then worked as a Product Development Chef representing Commercial Manufacturers including Marra Forni, Welbilt, and Winston Industries. Cooking With Corralez was established in 2010.

+ Don Francisco's Coffee

(“Official Coffee Provider for Winemasters 2023”) began more than a century ago when the family of José María and Ramón Gaviña left their homeland in the Basque region of Spain for the fertile coffee-growing regions of southern Cuba. In 1962, Don Francisco Gaviña moved to the United States. In 1984 the distinctive Don Francisco’s Coffee brand was created, named after the beloved family patriarch, Don Francisco Gaviña. Today, the third and fourth generations work side-by-side, translating their rich family heritage and passion into bringing you a uniquely pleasurable and satisfying specialty coffee experience.

+ Drago Centro

Before launching his restaurant empire in Southern California, Chef Celestino Drago attended mechanical school in Italy while simultaneously working at a restaurant in the city of Pisa called Pierino. It was there that realized he “loved everything about the restaurant business.” Recognizing his culinary potential, the chef at Pierino worked closely with him and, in just three short years, Celestino took over as chef. He has played an integral role in the ever-evolving dining scene in Los Angeles for over two decades. Originally from Sicily, Celestino is regarded as one of the pioneers of Italian Cuisine in the US and has become one of Los Angeles’ most celebrated chefs, with honors ranging from Food & Wine Magazine selecting him as a “Best New Chef” to being an invited guest chef at the James Beard House in New York on multiple occasions and was Food Fare 2014 Chef of the Year.

+ Echo & Rig Butcher/Steakhouse

Chef Sam Marvin enrolled at Le Cordon Bleu in Paris when he was 19 and moved on to work with Marc Meneau at L’Esperance in St-Pere-sur-Vezeley, as well as Georges Blanc. Back in Los Angeles, Marvin worked for Joachim Splichal at Patina and went on to open Modada. He opened his Echo & Rig at Tivoli Village back in 2013 with a butcher shop replete with a shop featuring cutting boards, aprons, steak knives and cookbooks along with a bar downstairs and an exhibition kitchen overlooking the dining room on the second floor.

+ Enebla Ethiopian Kitchen

+ Epicurus Gourmet

Specialty Food Wholesaler and Distributor located in North Hollywood, CA, offering high-end products

+ Five on the hill

+ Lil pig

+ Lunetta

Lunetta serves great food paired with locally roasted coffee options, classic cocktails, large selection of craft beer and delicious wines that we enjoy drinking with our family & friends. People matter most, seasonal makes sense, authenticity rules, quality governs, deliciousness is undeniable, pretense is absurd, comfort feels good, fun tastes better, teamwork and pride sustain it all. We buy the freshest ingredients we can find. We cook seasonally because that’s what is fresh and best. We support local farmers and businesses whenever we can, because the best flavor naturally follows. Menus for Lunetta are locally sourced and responsibly grown, using seasonal ingredients based on the abundant product available on the California Coast. Food is served either as separate items for each guest or family style to share amongst everyone at your table. Our full bar features classic as well as craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. Our comprehensive wine list highlights small California producers and artisan winemakers from around the world.

+ Magpies Softserve

Chefs Warren and Rose Schwartz had a shared dream of opening a dessert shop. The idea came to them while on a family vacation in Palm Desert, when for nostalgia’s sake, they decided to go into a Dairy Queen. They came up with the concept to do “a chef-y Dairy Queen” and the idea was born. Rose is Korean American, born and raised in South Florida, and Warren is a true Valley Californian. Between the two of them, they came up with flavors that can really tell a story. From a Horchata (non-dairy), to a Cortadito, a sweetened Cuban espresso to Yuzu Honey, a traditional Korean tea that is unique to the American palate they create flavors that are authentic to them.

+ Noe Restaurant and bar

NOÉ Restaurant & Bar is a vibrant dining oasis in the midst of downtown highlighted by shareable food and unique cocktail and wine offerings that immerses you into the diverse Angeleno cultural celebration of food and drink. Experience NOE’s Happy Hour, offering craft cocktails, Arts District micro brews and revolving drink specials on our outdoor patio featuring intimate fire pits set amongst the stunning downtown skyline. The menu boasts a mix of small plates and mains that reflect the diversity of Los Angeles. Our sustainable menus are curated from local artisans driven by seasonal availability. Unwind Friday and Saturday nights with the only live pianist in Downtown Los Angeles and enjoy a summer concert series at the Yard in collaboration with Grand Performances.

+ Ocean Prime

Located just steps from Rodeo Drive, on Wilshire Blvd, at the Apex of Camden Drive & Dayton Way, Ocean Prime is an ideal place to socialize, talk business, celebrate and indulge. From our main dining room, to our lounge, Apex Bar, three stunning private dining rooms and expansive outdoor terrace, guests can enjoy the vibrant energy of Beverly Hills from any area of our restaurant. Ocean Prime is a nationally acclaimed, dynamic seafood and steakhouse from the award-winning Cameron Mitchell Restaurants.

+ Primal Alchemy

The term “Primal Alchemy” describes humankind’s first attempt at turning raw ingredients into rich, flavorful dishes. Chef Paul Buchanan expertly applies this alchemy with today’s technology to create exceptional cuisine, bursting with flavor. With a thorough background in traditional culinary preparation, and a progressive approach that incorporates the increasingly popular Farm To-Table Philosophy, Primal Alchemy collaborates with local producers to provide a diverse array of food that is extremely fresh, simply seasoned, and prepared in the most straightforward manner.

+ Rikas Peruvian Cuisine

Founder and Head Chef, Jose Baca, began his journey in the kitchen more than 15 years ago and now finally has opened a Peruvian restaurant to call his own. It all started in a small kitchen in Peru with Jose's great grandmother, Ricardina. The food served by his family has changed throughout the years but retained its amazing flavors from Ricardina. Rikas Peruvian Cuisine comes from the seed that Jose’s great grandmother planted. After so many years of investing in his own culinary skills, It was only a matter of time before he started this journey.

+ Sea level at shade hotel

At Shade Hotel, our mission is to craft unforgettable experiences for our guests. Our Redondo Beach hotel is built to offer world-class luxury down to the last square inch, and our five-star amenities include a gorgeous rooftop pool, waterfront restaurant and lounge and a stunning hotel wedding venue. We strive to provide for every aspect of your stay at our hotel – and when it comes to fine dining, our on-site restaurant, Sea Level @ Shade, is sure to exceed expectations.

+ The Beverly Hilton

Thomas Roy Henzi was the corporate pastry chef for the Hyatt Regency Century Plaza before joining the famed Beverly Hilton as executive pastry chef. Born in Vancouver, Henzi gained his professional training by obtaining a master’s diploma in Bern, Switzerland. His career as internationally renowned pastry chef began in that city as well. Named “Pastry Chef of the Year” in 2001 by Les Toques Blanches in Los Angeles, Henzi has also won gold medals at the Western Culinary Grand Salon in Los Angeles and the American Food and Wine Festival in Los Angeles.

+ The Cheese Store of Beverly Hills

Manager and buyer of wine and cheese for The Cheese Store of Beverly Hills since 1983, Tony Princiotta learned the language of food at an early age. His grandfather emigrated from Germany after World War I and opened what was to become the largest bakery in Alaska. His parents met at the bakery during World War II when his Italian father was stationed in Juneau. When he’s not traveling, tasting, or teaching, Princiotta tends his bountiful garden, replete with orchids, tropical plants, and succulents. He also cultivates a cook’s garden and has been a home wine maker.

+ The Front Yard at The Garland

With more than 28 years of versatile industry experience, Executive Chef Larry Greenwood most served as multi-unit executive chef at LGO Hospitality, which included the award-winning La Grande Orange Café and The Luggage Room Pizzeria in Pasadena. He has headlined and cooked at legendary events including Los Angeles Food & Wine, Sundance Film Festival, Taste of Beverly Hills, LA Dinner Club at West Hollywood’s famed Marco’s Restaurant, and more. Today, Chef Greenwood oversees the entirety of The Garland Hotel’s culinary efforts, driving The Front Yard’s approachable, yet elevated menu.

+ The Underground Bakery

Proprietor/Baker Suzanne Clark says of her Underground Bakery breads: “My bakery is unique because my breads are crafted from organic grains that are milled to my specifications or milled by me personally. My country loaves are crafted without any added commercial yeast. Only natural yeasts found in the air raise these breads to their lofty heights and provide a rich complex flavor never tasted with packaged yeast.” Some of Suzie’s recipes call for her own garden produce and herbs, some of them harvested moments before becoming part of the dough. The oranges and lemons in certain recipes are grown on the property. “I sun dry my own tomatoes and roast my own garlic for the popular sundried tomato/roasted garlic loaf. My challahs are made from fresh eggs laid by my cage-free home flock.” Suzie’s breads are started 2 days before they are baked to develop the slow rise and complex flavors of the grains and the wild yeasts. They are all baked to order, and every attempt is made to place them in the waiting arms of their new owners while still hot from the baking stone.

+ Unique Distributors, Inc./Florentino Ice Cream

Chef/Owner Christoph Bader learned his craft at the Gewerbe Schule in Bern, Switzerland, where he received the best final score upon graduation. Among his achievements in pastry are first prize at the Domaine Carneros National Wedding Cake Competition and second place overall, plus” Best Show Piece” at the Apprentice Competition in Bern. Today, Christoph is owner of Unique Distributors, Inc./Florintino Ice Cream.

+ Warner bros. food services

+ Wife and the Somm

In the spring of 2021, we opened our cozy, intimate space nestled in the delightful tree-lined street of Verdugo Road. Our ever-evolving menu features seasonal food using quality ingredients procured from local purveyors. And we are constantly changing our expansive wine list curated from around the world, heavily focused on low interventionist and small producers.