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Husband-Wife Team Kwini and Michael Reed of Poppy + Rose

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Born and raised in Oxnard, California, Chef Michael Reed comes from a family with a passion for food. Thanks to his parents, Michael grew up around the barbeque and the smell of fresh, home-made pies. His family cooked every day, pulling ingredients straight from the garden which went on to inspire Michael’s passion for food and hospitality.

After starting down a collegiate path that was separated from the food industry at University of Santa Barbara, a track injury prompted Michael’s decision to make a change. Months later, Michael was enrolled in the Culinary Institute of America in New York.

While in culinary school, Michael Reed cooked at The Modern, the acclaimed restaurant at the Museum of Modern Art in Manhattan. After graduating in 2008, Reed returned to Southern California and worked at David Myer’s Michelin-star rated Sona, as well Xiomara per a recommendation from Nancy Silverton at the age of 26.

In 2011, Chef Reed and Kwini Reed jointly created high-end catering company, Root of All Food which specializes in high-end boutique catering, in-home cooking and events, and catering to Southern California. Some of Root to All Food’s previous clients have included Gwen Stefani, Gavin Rossdale, The W Hotel, and Sugar Ray Leonard.

During the summer of 2014, Reed opened DTLA brunch darling, Poppy + Rose, a restaurant that specializes in classic American diner-fare made from scratch with a seasonal menu. He owns the restaurant alongside his wife, Kwini Reed. In 2021, Poppy & Seedopened, branching more upscale service and cuisine in a modern greenhouse setting. Located in the Anaheim Packing District, Poppy & Seed totes a menu of refined American fare.

Host Kwini Reed is a Southern California native, wife, mother, and entrepreneur. She is the co-owner of brunch restaurant, Poppy + Rose in Downtown, Los Angeles, Anaheim dining destination, Poppy & Seed, and upscale catering company, Root of All Foods with husband and chef of these concepts, Michael Reed.

Kwini Reed comes from a large family that values community, generosity, and a strong work ethic – traits that have helped her succeed in her career and personal endeavors. A graduate of California State University, Fullerton with a Bachelor of Science in Marketing, she now has over a decade of experience in business, finance, and human resource management, having worked at companies throughout LA, including The Standard Hotel, Band of Gypsies, and Brandy Melville USA.

 In her current day-to-day, she oversees operations of Poppy + Rose, Poppy & Seed, and Root of All Food managing finances, strategizing new concepts for the restaurant, spearheading collaborations, and more. She and Michael Reed have received numerous accolades for these concepts, including Orange Coast Magazine’s “Best New Restaurant” (Poppy & Seed); and CBS Los Angeles’ “Best All-Day Breakfast Restaurants in LA” (Poppy + Rose) – among others.

She pioneers Poppy + Rose and Poppy & Seed’s giving back initiatives as well, coordinating meal donations to organizations across LA, supporting first responders, social justice causes, youth development programs, and more. She is active with local nonprofits, such as Brown Bag Lady, which provides meals to people experiencing homelessness in LA. In addition, she participated in the James Beard Women’s Entrepreneurial Leadership (WEL) program in 2021, which is focused on empowering women food industry entrepreneurs and restaurant owners and is a member of Re:Her a non-profit with a mission to empower and advance all women identifying food and drink entrepreneurs by way of innovative platforms.

In October 2022, Kwini Reed participated in the LA Chef Conference as a co-moderator of a panel on the future of restaurants and in 2023,Kwini and Michael Reed will open Poppy + Rose in San Pedro, offering casual brunch and a refined dinner menu.

Celebrity Chef Tony of Chef Tony Dim Sum

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Chef Tony began his cooking career at the age of 15, apprenticing with some of the greatest chefs in Guangdong Province, China (formerly known as “Canton Province).

He later moved to Hong Kong where he further developed his culinary techniques, including training under “Abalone King,” Yeung Koon-yat.

In 1992, Tony opened his first concept in Zhongshan City in southern China called Sea Harbour Seafood Restaurant.

Then in 1998, he immigrated to Canada to open Sea Harbour Seafood Restaurant in Richmond, BC. It was such a huge success that he expanded his business southward opening Sea Harbour Seafood Restaurant in the Los Angeles area (Rosemead). It is ranked as #1 in the Top Ten Best Chinese Restaurant in Los Angeles in 2011 and 2012 (Los Angeles Magazine).

In 2013, Chef Tony established Yi Dong Seafood Restaurant, also known as Chef Tony Seafood Restaurant in Richmond, British Columbia. It has an area of 6,700 square feet, delivering high-end Chinese fusion dining experience to a diverse clientele. The Restaurant won many awards over its three years of operation, including Gold Award for Best Dim Sum 2015 and Silver Award for Best Chinese Upscale 2015 by Vancouver Magazine (26th Annual Restaurant Awards). The Restaurant has also won Critics’ Choice of Chinese Restaurant Awards for 3 consecutive years (2014-2016) and Top 10 new Vancouver restaurant of 2014 by the Globe and Mail.

In 2016, Chef Tony and George Pang established the first Chef Tony Dim Sum, a unique dim sum fast food operation in the food court of Metrotown. The two owners see this as the first step in building and international fast-food chain that specializes in bite-size Chinese dim sum.

After briefly opening his first U.S. location in February 2020 and having to close less than a month later due to the worldwide pandemic, Executive Chef Tony He is now open as Chef Tony Dim Sum, his highly acclaimed modern dim sum concept right in heart of Old Town Pasadena.

Chef Tony Dim Sum will the the chef’s is the second U.S. location. The first is in Arcadia, inside the former location of the first stateside Din Tai Fungin August 2021. He already has three Chef Tony restaurants in Canada, where his Vancouver location is highly acclaimed.

Chef Tony He is no stranger to the Los Angeles dining scene as he opened the beloved Sea Harbour Seafood Restaurant in Rosemead, CA in 2003. Those familiar, will recognize some noticeable signature dishes; however, Chef Tony Dim Sum Pasadena’s menu and atmosphere is special and distinctly unique.

Follow Chef Tony Dim Sum Pasadena on Facebook @cheftonypasadenaand Instagram @cheftonypasadena

Yamashiro Executive Chef Vallerie Garcia Archer

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Reading about how Executive Chef Vallerie Castillo Archer, the first female Executive Chef at Yamashiro, transformed a dowdy, historic site into a vibrant spot for tourists, local residents and celebrities makes you want to know more about the chef.

 

At 51 years old, Vallerie only started her career two years ago after being a stay-at-home mom for many years.

Vallerie’s story at Yamashiro is a one in which fact is almost stranger than fiction  — or a fantasy.  When Vallerie was on the first date with her husband, he took here there for dessert after dinner.

“I was so apprehensive because I had never been here before, she laughed. “you know how the restaurant is in the middle of a woodsy residential area and the road is dark and winding at night to get up here.

I was so relieved when we arrived.  I was very formal and had on a long dress.  We sat overlooking the city.  When my then date asked what I wanted for dessert, he didn’t hesitate and put in the order himself.  It turned out that he ordered every single dessert on the menu!  That was the first date, and that is how he has treated me ever since.

We have always loved Yamashiro but I just love to create food. My husband is Middle-Eastern and I’m Filipino. I grew up with a lot of Hispanic food. I love to create any kind of fusion dish.  like to create a mixture of mine and my husband’s culture as well as the American culture.

pineapple fried rice from Yamashiro?!,” – that’s what I like. I’m not so into trends because I just love to cook. I do change the menu every quarter/season. Every season is different if that is considered a trend, but I just always wanted to do something new.

I was actually born in my grandfather’s bakery in the Philippines. I was around a family that always cooked. I was raised in the kitchen and when my family would play outside, I would be in the kitchen with my grandparents cooking.

I became a chef because I love the feeling of making food and seeing people’s happiness when they taste it. My kids would look up at me and say, “Mom, you didn’t go to school,” and I responded with “I know, but I’m living my career now and doing what I love to do.”

I did a lot of private catering, baking for non-profit organizations for free, and cooked for my kid’s school. I donated all my services and fought with every single male chef to show them I have what it takes to be a successful chef. Yamashiro gave me the opportunity to show what I got.

I’ve been lucky enough for them to support everything that I do and give me the tools to get to where I am. The 5 chefs before me were all male. I was the last chef to be hired before COVID . I ran the kitchen while we were closed. It’s not about the title for me, it’s the fact that I get to wake up every day and have the excitement of going into the kitchen to cook.

I did go to culinary school, but before that, I actually learned from YouTube and watching Food Network as well as my grandparents. I went to culinary school in my mid-40’s and I got both my Culinary and Pastry Degree.

For me, it’s about working together as a team. I hired the first two Asian sushi chefs The fact that I’ve become an executive chef in less than a year at my first restaurant is the experience of a lifetime. I want to dedicate the rest of my career here to Yamashiro.

Italian-American Empire Builder Rich Pépe Chef and Restaurateur”

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The founder of PèpeCello (please see LocalFoodEater.com), Rich Pépe  is the model of the successful American immigrant.    In his words:  “All of my grandparents emigrated from Avellino and Benevento in Southern Italy and came through Ellis Island before World War l. With them they brought their love and respect for Italy, its culture, cuisine and its warm, lively traditions.

“Growing up in Hoboken and Cliffside Park, New Jersey, some of my earliest memories are of our annual family gatherings to make the homemade wine. Both sides of my large Italian family would get together – the men in charge of the winemaking and the women in charge of making jam and jelly from the fresh grapes brought in from California.  During the day lots of last years’ wine would be tasted, Italian songs would be sung, jokes would be told and laughter filled the air.  I could only imagine that this is what life was like in Italy and was proud that my family brought a little bit of the “old country” with them to America.

He continued, “Not a bit of these lively traditions of Italy were lost on me. Coupling that with a childhood spent in a large Italian neighborhood and growing up working in a family bakery with my big brother and sister I have a great appreciation of the richness of our culinary heritage. I often like to say like to say, “I’m a baker by trade, a chef by passion”.  He concludes, “Io sono Italiano.” (I am Italian). Like any ethnic family, I am very proud of my heritage.”

Arriving on the Monterey Peninsula in 1974, Rich was immediately inspired by the bounty of the land and sea, hiking and biking whenever possible at the ocean.  He describes it as, “Being Italian, I was welcomed by the Sicilian fishermen families of Monterey and learned the appreciation of the fresh seafood available here and how to prepare the famed seafood stew called cioppino.    Not far away is Castroville which is called the “Artichoke Capital of the World”, and the Salinas Valley, rich in agriculture often referred to as “America’s Salad Bowl”.

In Carmel-by-the-Sea, Rich worked as a baker until he was able to purchase the historic Carmel Bakery in 1985, the oldest business in town having been established in 1899.  The story unfolds this way, “my wife Sandra and I then opened Little Napoli Bistro Italiano in 1990.  Pèppoli at Pebble Beach was opened in collaboration with famed Italian winemaker Marchese Piero Antinori and the Pebble Beach Company in 2000, followed by Vino Napoli Wine Bar in 2007 and Vesuvio Trattoria in 2010. Both of my sons, Christian and Gian Antonio, are an integral part of the family business as it enters its second generation.”

Rich Pèpe’s own son, Christian, has also made a name for  himself.  Known as “Doc” Pèpe, blends classic cocktails in carefully selected oak barrels where they are allowed to mellow and mature.  He is so meticulous in his Monterey, California facility that it is known as the  “Lab” in  These Single-Barrel cocktails are prepared according to the classic recipes and are aged in oak barrels based on the flavors of their previous contents. The result is a balanced, complex cocktail with a silky, smooth finish.

Rich’s son, Christian, known as “Doc” Pèpe for his cocktail blending in his facility, “The Lab”

 

Second Generation Chef Marco Zapien Catapults Zapien’s Salsa Grill to Fame

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(Gerry Furth-Sides) Chef Marco Zapien has elevated the Mexican cuisine of his heritage and enhanced its popularity well beyond the borders of Pico Rivera primarily with Zapien’s Salsa Grill and Taqueria.  The dynamic chef  has accomplished this in only two decades, after partnering with his father, Jess  in 2003. In addition to the restaurant, Chef Marco owns and operates the bakery next door and a full-service catering firm, Black Tie & Blue Jeans Catering, a sister company.  The is a role model as a second generation chefs, and for home cooks alike.  He shares his expertise and food in a  full schedule of cooking classes at the restaurant and seasonal events with special menus.

Chef Marco has refined a unique style of cooking that marries two generations of his mother’s and father’s family recipes with the passionate creativity he has enhanced throughout his culinary career.  He shares his secrets with students on a regular basis with cooking class demonstrations that include a full meal!

Here Chef Marcos makes bread pudding using the bollillos from his bakery next door!

The Salsa Grill serves traditional Mexican food with items such as Lengua and Enchiladas en Mole on the Chef’s Specialties menu, Camarones Mojo De Ajo and Tequila Fried Shrimp on its Seafood Specialty Menu, and fresh Menudo, Cocido and Pozole served daily.

Marco prides himself on using the freshest, highest quality food and maintaing excellent service. He uses the higher-priced, premium quality produce from Melissa’s, for example, to make all the dishes, including sauces, from scratch.    There is even a fresh tortilla counter in the dining room. Those fresh-off-the-griddle tortillas become the restaurant’s crispy, addictive tortilla chips.

Zapien’s Salsa Grill and Taqueria’s fresh tortillas turn into addictive chips

A staffer makes fresh tortillas at the counter near the wall of accolades and awards at Zapien’s

Award-winning Zapien’s Salsa Grill and Taqueria is on a championship run that any sports team would be proud of.  The Mexican restaurant, located at 6704 Rosemead Blvd., is  named “the best in Los Angeles County” over and over again.

Our contributing writer, Barbara Hansen, was the first to write about Marco Zapien in the LA TIMES

After working in the sports and entertainment industry for years, Marco Zapien decided in 2003 that it was time to build a reputation in the private sector by partnering with his father, Jess, in the family-operated restaurant. Zapien’s Salsa Grill and Taqueria almost immediately became community favorite for each and every one of those years. Since joining the partnership full time, the restaurant has been showered with much acclaim because of the tantalizing menu creations Marco has developed.  Below are some of the more popular dishes.

Chef Marco graduated with honors from The Los Angeles Culinary Institute in 1997.  Marco began his professional culinary career with a solid experience base at The Dal Rae Restaurant in Pico Rivera, California.  The chef took every opportunity to work his way up from there.  He began an illustrious culinary career in the sports and entertainment industry only a year or so later as a sous chef at Edison International Field of Anaheim.  Marcus in a few years  made his name known in the industry by working in stadiums and arenas, including most of the major league baseball and basketball teams on the west coast. The last couple of stops were extra special in that Marco was able to cook and experience two Lakers’ championships, an Angel World Series and a Mighty Duck trip to the Stanley Cup.  Another highlight, though not in the sports world,  was a visit from Pope John Paul II while working in Saint Louis.

For details and upcoming events, please see: thesalsagrill.com,  6702 Rosemead Blvd, Pico Rivera, CA 90660,  m,(562) 942-7072

Yoya Takahashi

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photoname
Courtesy of Hamasaku

Yoya Takahashi, executive chef at Hamasaku and Umh Hamasaku
A lot of things have remained the same at this West LA Japanese spot since Michael Ovitz opened in 2000, including the hidden strip-mall location, the sushi rolls named for celebrities and the celebrity clientele that dines there. But over the last few years there have been changes both in decor and on the menu, and we can thank Yoya Takahashi for the latter. As executive sushi chef, he’s helped modernize the offerings, showcasing a unique style he spent years cultivating at restaurants in Little Tokyo and Manhattan Beach. Marrying classical Japanese with modern styles, Takahashi’s creations are a far cry from the loaded sushi rolls the restaurant is often synonymous with.
Signature dish: Bara chirashi — uni, diced tuna, salmon, yellowtail, albacore, unagi, daikon, fish roe and tsume sauce.

11043 Santa Monica Blvd.; 310-479-7636

Chef Shachi Mehra of ADYA Restaurant

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(Gerry Furth-Sides) CHEF SHACHI MEHRA’s love of food and cooking came early on when she was a youngster. Born in India, her early family experiences helped to develop and shape her love of food and appreciation for balance, in flavors and in life.  Incorporating fresh local ingredients into her dishes is also key, and she used Melissa’s Produce to ensure their high quality.

My parents were both wonderful cooks, recalls Shachi.  “My mom prepared a variety of dishes for us when we were young and introduced us to so much of Indian cuisine.  Sadly, her mother passed away when Shachi was young although her dad took over with ease.  Shachi was there to help even as a youngster. “I loved baking and I was the one who made everyone’s birthday cake and had the reputation for this the whole time I was growing up.  Still, the plan was for her to become a physician.  “I worked for a doctor,” she explained, ” and from the first time I spoke with him I realized he had a passion for what he was doing.  I realized then and afterward that I did not have this until I spoke to a chef about restaurants at this time, and ‘knew right away’ that this was what I wanted to do.  Apparently the chef knew as well because he hired her on the spot.

Thus began Shachi’s professional journey with Chef Bruce Johnson, hailed by the New York Times as a premier chef — which she laughingly told us she was not even  was not aware of at the time!  It seems as though it was “meant to be.”   He extended an invitation for her to spend a day prepping in his kitchen at Trap Rock Brewery in New Jersey. It was her first encounter with a professional kitchen and after only a few hours, she knew she had found her life’s passion. She was offered a job on the spot, and she went on to work in pastry and garde manger for the next year.

She went on to meet Chef Floyd Cardoz of Manhattan’s legendary Tabla and Bread Bar, where she was given the opportunity at the restaurant’s garde manger station. Ultimately, she was appointed to Head Cook at Bread Bar, which had a popular open kitchen. Being “on stage” for clientele was a fantastic learning experience, as she had to manage the kitchen and supervise the line cooks, while simultaneously interacting with guests.  It is also why she is such an engaging, informative and relaxed cooking class instructor.

Chef Shachi has become known for bringing a unique global perspective to her work, which can be attributed to eight-month culinary journey through India, Japan and Australia. Upon her return, she went on to sharpen her skills in some of the most demanding kitchens in this country. She served as Sous Chef at the award-winning Bombay Club in Washington, D.C.; opening Sous Chef at Bocanova, a successful Pan American restaurant in Jack London Square in Oakland, CA; and Executive Sous Chef at Junnoon, a modern Indian restaurant in Palo Alto, where Chef Shachi was named one of five ‘Rising Stars’ by Gentry Magazine. Prior to opening ADYA, Chef Shachi received great press and acclaim as the opening chef at Tamarind of London in Newport Coast.

CHEF SHACHI MEHRA’s menus tastefully balance a variety of flavors and make cuisines appealing to a range of tastes.  Chef Shachi blends Western and Indian cultures, tradition with modernity. This also meant expanding her culinary horizon.  The family ate mostly vegetarian fare.  “The first I had fish, in India, Shachi reports,” I was 21.  And I discovered that I loved the taste. After that I knew that I was meant to at least taste whatever food I would be serving to other people, and this included beef.  It doesn’t mean I would sit down and eat a steak, but I always want to try at least a little bit of everything.”

For more information, visit //www.adyaoc.com (there are 2 locations).

Co-owner-Founder, Chef Clémence Gossett of Gourmandise Cooking School

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Co-owner-Founder, Chef Clémence Gossett (courtesy of Gourmandise Cooking School)

Gourmandise originated with Chef Clémence Gossett, and her love for sweets.  Born out of a kitchen in Venice, CA. Gourmandise Desserts began offering home-made delectable sweet to co-worker fans at 20th Century Fox. The Gourmandise School grew out of a passion for teaching her favorite recipes, and she began teaching classes at Culver City’s Surfas Supply Store. Six years and many satellite kitchen classrooms later, Clémence joined with student to open The Gourmandise School in the newly remodeled Santa Monica Place shopping center in 2011. The school quickly became one of LA’s most respected cooking schools.

The Gourmandise Cooking School in Santa Monica Place is terrific for their clear instructions,  gentle reminders about rules and dates and a warm welcome for class 5138, SOUTHERN FRIED CHICKEN DINNER.  “We look forward to seeing you!” read the welcome, along with the rules to arrive on time in comfortable attire and closed-toed shoes and to bring BYOB and BYOC (Bring Your Own Container in the spirit of being “green”).  “No cell phones in class, please.”

“If you have any questions do not hesitate to call us at 310-656-8800” . They were not kidding.  They were friendly right up to the point where I saw the sign with my phone in hand still talking to them.   For more information on Gourmandise Cooking School, please see below and visit the website here.

 

Shirley (Lulu) Azzghayer and Oussama Mannaa of SOMA

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SOMA Lamb Tagine (photo credit Craig Hackey Photography)

Owned by wife/husband duo, Shirley (Lulu) Azzghayer and Oussama Mannaa—Mannaa was originally born and raised in Lebanon and Azzghayer spent her youth in Pacifica and San Francisco, until her family moved to East Jerusalem during the First Intifada. After returning to the US to further their higher education, the pair met, and later opened SOMA Eats. Inspired by his heritage and travels, Co-Owner Oussama Mannaa is the visionary behind theglobally influenced California cuisine concept at San Francisco’s all-day café, SOMA Eats.

“I noticed San Francisco’s SOMA neighborhood was full of fast-casual restaurants and a couple fine-dining options, but there was nothing in the middle,” Mannaa explains. “My wife (Co-Owner Shirley Azzghayer) and I had dreamed of having an all-day café. SOMA Eats is our way of offering the classic international flavors we grew up with, from Lebanese and Palestinian cuisine, in a non-traditional and highlyapproachable way.”  Melding traditional flavors of the Middle East with recipes designed for speed, Mannaa created a destination for San Francisco’s urban dwellers who desire quality, convenient comfort food.

Shirley “Lulu” Azzghayer and Oussama Mannaa (photo credit SOMA EATS)

Born and raised in Lebanon, Mannaa graduated with a B.S. in Computer Science at theAmerican University of Beirut. In the early 2000s, he moved to San Francisco to earn his Master’sin database management at Golden Gate University. Though initially drawn to the Bay Area for a tech career, he happened to pick up a part-time job in a wine shop owned by Azzghayer’s father, a fortuitous move that inspired him to change vocations and introduced him to his future wife.

In 2006, Mannaa purchased a liquor store downtown and officially opened SOMA Wine & Spirits on Second Street near the San Francisco Museum of Modern Art. Years later, in 2013, he and Azzghayer identified a neighborhood need for an easy-going food and drink destination, a step above fast-casual, and opened SOMA Eats in response. The couple opened the second SOMA Eats location in October 2018.

Mannaa and Azzghayer currently live in Burlingame with their three daughters. While not at work, Mannaa loves exploring new restaurants with his family, playing basketball, and routing for his favorite team, the Golden State Warriors.

Azzghayer took charge of developing the aesthetic for SOMA Eats with her keen eye for design.  She created a warm, inviting setting that is optimized for quick, efficient breakfast and lunch service yet chic enough for casual happy hours and dinners to complement the cuisine.

“I grew up in a home where my mother cooked for us every day, and because of that, have astrong appreciation for food that’s been cooked with thought and care and leaves you feeling nourished. We want to deliver that same sensation to our diners, and its what SOMA Eats bringsto the neighborhood,” she says. The resulting space evokes feelings of a home-cooked meal enjoyed within the refined atmosphere of a wine bar.

Azzghayer spent her youth in Pacifica and San Francisco with her father who owned three bottle shops until her family moved to East Jerusalem during the First Intifada. The move occurred dueto Azzghayer’s parents desire to teach her and her siblings about their Palestinian heritage, and to expose them to life outside the U.S. This life-changing move opened her eyes to the suffering of her people and had a lasting impact instilling a desire to spread awareness of the Palestinian cause. Her next move was back to California where she studied international relations at the University of California, Davis, and it was during her sophomore year that she met her husband Oussama Mannaa.

Continuing her altruistic work, Azzghayer pursued a career in the nonprofit world with the ArabCultural and Community Center and the Global Fund for Women. She also received her master’sdegree in Public Administration from San Francisco State University in 2011 while working and caring for her one-year-old daughter.

Prior to the birth of their second child, Azzghayer and Mannaa opened their first bottle shop, SOMA Wine & Spirits in 2006. In 2013, their larger dream was realized with the opening of SOMA Eats, the first location of their fine-casual dining concept. They celebrated the openingof the concept’s second location in October 2018.

Chef Katsuji Tanabe Finds a Loving Home Base in Whittier

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(Gerry Furth-Sides)  We are so pleased that Chef Katsuji Tanabe has found a home.  We met him when he was owner-founder of Mexi-Kosher from our days in the Pico-Robertson area where he was about the only restaurant owner always willing to partner or participate in neighborhood events.  And we saw him as a generous contributor at events, such as Planned Parenthood Food Fare each year.

Signature the NIXON CHoPS & WHISKEY bottled Habanero hot sauce, like the chef, is very spicy but its a warm heat not prickly

Previously restless and pretty much unappreciated for his novel Mexi-Kosher kitsch niche he created in Los Angeles almost a decade ago, theambitious Chef Tanabe has since earned a name for himself on national TV.   More recently we wrote about him being in an LA TIMES  Food Bowl pop-up, at the  Chimney Coffee‘s weekly “Japanese-inspired breakfasts” for dinner series, where the chefs were identified by their restaurants (Ted Hobson, Jet Tila, Wesley Avila, Octaavio Benitez, Esdras Ochoa) and where he was identified as Top Chef’s Katsuji Tanabe.

So it’s fitting now he has now found an appreciative home in Whittier, even if to keep up his national presence he is not always in it.  His presence is still felt the moment you want in the door and see his portrait and chef coats.  Now that’s more like it.

The first thing you see entering the NIXON CHOPS & WHISKEY

Chef Katsuji Tanabe has partnered with Whittier based Inspired Dining Group, who transformed the long-running Seta restaurant in Uptown Whittier into a popular neighborhood steakhouse albeit “with a slight Mexican accent,” as it says in the notes,   beautifully integrating “a few culinary flourishes from his travels around the globe.”

Born and raised in the heart of Mexico, the son of a wealthy Japanese father and a Mexican mother.  As a young kid he always loved to cook, but his father, who was a mechanical engineer, always wanted him to have a “real career”.  At 17 years old his parents divorced and he moved to California with his mother and sister, where he experienced a drastic change in lifestyle. He went from “riches to rags”. Still determined to get a career in the kitchen, got his first job as  restaurant dish washer.  He worked his way up the ranks until he reached the calibre of Bastide and Maestro’s.   In typical fashion, Chef Katsjui seized an opportunity at Shiloh, a kosher restaurant in the Pico-Robertson area, to learn everything he could about the kosher kitchen and started his own version of it.

“This restaurant is the culmination of my many years of travel,” says Tanabe. “All of the television productions in Mexico, Charleston, Chicago, New York and Boston have afforded me an extraordinary opportunity to learn alongside a wide range of talented chefs and restaurateurs.” A fan favorite from his three appearances on Bravo’s Top Chef television series (Mexico, Boston, and Charleston), NIXON is the fourth restaurant in Tanabe’s budding empire, including Mexikosher Los Angeles and New York City, and restaurant Barrio in downtown Chicago.  Not only is he a successful restaurant owner, renowned chef but is married with two young daughters.

The NIXON serves as Tanabe’s home base, where he will be found evenings he is in town, cooking for and personally greeting his guests. “Meeting  the new Nixon ownership proved to be a stroke of good luck for us all.  Whittier provides a large and appreciative audience, as well as the opportunity to cook the foods that I love most, the foods of my heritage. This city offers the magic of a close knit community that every restaurant hopes to earn and to serve for many years. The city has embraced us, and I feel extremely fortunate to now call this beautiful city my home.”

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