Hail to the Chefs
By OCinSite At-Large | October 08, 2010 5:37 PM
Chef Kevin Jerrold-Jones at Tabu Grill. Photo by Kri Sado
Laguna is home to more than 70 restaurants representing the full culinary spectrum. In the latest issue of Laguna Beach Magazine, writer Sharael Kolberg takes a look at 14 of the area’s best chefs and finds out what makes them tick. Shooter Kri Sado captures aspects of their personalities, which we expand upon here with this handful of outtakes from their meeting.
“I like to bring the dishes into the now and make them more approachable.” ~ Chef David Shofner, French 75 Bistro & Champagne Bar
“I love gardening. Working with fresh onions garlic, cilantro ... just going out and picking something and bringing it into the kitchen to create something is wonderful.” ~Chef Martin Gonzalez, Marc’s
“It’s hard work, good taste and a willingness to make what guests want, not always what you want.” ~ Chef Craig Connole, K’ya
“If I create something that makes people happy, I am happy.” ~ Chef Miki Izumisawa, 242 Cafe Fusion Sushi
“... I interact with people all the time. It’s like being a bartender, but with food.” ~ Chef Michael Leech, Cafe Zoolu
“The sensation of food really imprints on people.” ~ Chef Lindsay Smith-Rosales, Nirvana Grille
“I try to touch as many senses and tastes as possible ... to create a balance between sweet, salty, sour and spicy.” ~ Chef Jeff Armstrong, Surf & Sand’s Splashes
Learn more about what drives these professionals to invent menus that leave a lasting impression on both visitors and locals alike. Laguna Beach Magazine, The Eat + Drink issue is available now at newsstands throughout town and in bookstores nationally. Subscribe or visit lagunabeachmag.com for more information.
