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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.

Sur Restaurant’s Executive Chef Nicholas Medina

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Nicholas Medina’s hard work was so impressive to those around it took him on a journey from dishwasher to Executive Chef at Sur Restaurant.

 

Today, with experience at some of the most acclaimed restaurants and five-star luxury resorts in Los Angeles, such as Muse and Cynthia’s, Andaz and The Four Seasons, Chef Nicholas Medina has established himself as a well-respected top chef in the city.

Born in Guanajuato, Mexico, Medina’s journey began when he immigrated to the US with a dream of creating a better life for himself. Despite coming from a family of mechanics, he discovered his passion for cooking through his job as a dishwasher at Muse.  At the time, Muse was known throughout the city for its California cuisine.  There his talent and hard work ethic quickly propelled him to pantry chef.

Medina found a second job  as  a  dishwasher  at  the  legendary  comfort  food restaurant, Cynthia’s as an answer to supplementing his income. It was at Cynthia’s where owner and renowned chef Cynthia Hirsch would encourage his talent and become his mentor.

 

A friendship with SUR co-owner Guillermo Zapata also started when Medina worked at Cynthia’s. It would come full circle years later when he reached out to Medina, offering him the role of Executive Chef and the opportunity to bring his culinary vision to Sur restaurant.

Popular SUR restaurants offering a blend of California and Southern European fusion cuisines. SUR is co-owned by Guillermo Zapata, Nathalie Pouille Zapata, star of Real Housewives of Beverly Hills and successful restaurateur Lisa Vanderpump and her husband Ken Todd. Over the years, Lisa Vanderpump has developed or co-owned over 30 restaurants, including three West Hollywood restaurants which are all featured on Vanderpump Rules: SUR Restaurant & Lounge, Pump Restaurant, and Tom Tom Restaurant & Bar.

When not in the kitchen, Medina is a champion of living a healthy and active lifestyle, regularly pushing himself to new limits as he trains for marathons and cycling races, and cherishes time with his loyal companion, his dog Lucky. Chef Nicolas Medina is not just a chef, but a symbol of what can be achieved through dedication, perseverance, and a love of great food.

Sur Restaurant, 606 N. Robertson Blvd, West Hollywood, CA  90069, (310) 289-2824 //(www.Surrestaurant.com)

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.

Chef Jean Pierre Bosc, Kendall’s Brasserie, the best from the Heart of France

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Lyon-born Chef Jean Pierre is right at home in a French Brasserie

Jean Pierre Bosc, the former owner of the now shuttered Cafe des Artistes and Mimosa, boasts a Michelin-star heavy history that includes a job at Jean Paul Lacombe’s Leon de Lyon plus stints with fellow French chef luminaries, including Paul Bocuse, Michel Chabran, and Michel Rostang, the latter two later sharing his kitchen over guest stints at Santa Monica’s former Fennel. Bosc says in a statement that he’d missed the kitchen, finding that “So much of being a restaurateur required me to step away from what I loved best- cooking.” His own charcuterie menu plus dishes like a Cod Brandade Cake with piquillo pepper coulis and Marseille bouillabaisse have become signatures of his menu.

 

Ethnic cuisine menus these days incorporate local, fresh ingredients. French Kendall’s Brasserie not only does this famously, but also regularly honors the show-in-residence at the AhmansonTheatre next door with special ethnic dishes on the menu.  Executive Chef Jean Pierre Bosc  is just the one to pull this off with classic flair that reflects both the distinctive touches he brings from his hometown in Lyon, France.

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

Executive Chef Jon Hung, Pastry Chef Alexa Clark of The Raymond 1886

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Executive Chef Jon Hung is the new secret ingredient at The Raymond 1886, whose brother is none other than Los Angeles based Chef Michael Hung (Traci Des Jardins’s James Beard Award-winning Jardinière, Roland Passot’s Michelin-starred La Folie, Viviane in the Avalon Hotel, Faith & Flower, and his culinary and hospitality consulting company Ardour Hospitality) proving that talent, culinary ingenuity, and a keen sense of business runs in the family.

Before his cross-country move to helm the kitchen at The Raymond 1886, Executive Chef Jon Hung was most recently at the highly collaborative restaurantCommon Lot in New Jersey, which was awarded 4 stars by the New York Times. Chef Hung began his career in New Jersey as owner and operator of The Bagel Box, during which time he received his Certificate of Culinary Arts from The Art Institute of New York.

Executive Chef brother, Michael Hung of Faith & Flower (left) and Jon Hung of The Raymond Restaurant

These experiences set the foundation for Chef Hung’s trek towards a new frontier at The Raymond 1886, where his fifteen years overseeing all aspects of his own business made him cognizant and empathetic of all restaurant operations, while his team work skills at Common Lot gave Hung the training ground to create a collaborative environment in the kitchen. “I consider it a failing of my leadership if I do not support the creativeness of my team.” For his all new Dinner Menu at The Raymond 1886, Executive Chef Jon Hung stayed within the parameters of tradition while still coloring just outside the lines in texture and flavor profile.

 

The sweet to Executive Chef Jon Hung’s savory, The Raymond 1886 also introduces Pastry Chef Alexa Clark. Calculated and thoughtful, Clark’s career began immediately following her completion in Pastry and Baking Arts at The Institution of Culinary Education in New York, and in New York and New Jersey based kitchens such as TriBeCa Treats, No Nut Nation, and Local Seasonal Kitchen, before gaining recognition for her contributions at Common Lot and Viaggio Ristorante, with whom she was profiled in the April 2018 issue of New Jersey Monthly. Hung and Clark met at Common Lot and quickly discovered a similar work ethic that only strengthens under the same kitchen roof, synergistically playing off one another with their supportive palates.

Owners of The Raymond 1886were equally impressed with Clark’s passion and skill, prompting she and Hung to excitedly make the move across the United States. Clark knew from the get-go that her approach to The Raymond 1886 new Dessert Menu would be about perfecting balance. States Clark, “Guests want something they cannot easily make at home, but something that is also familiar.”

Chef Luca Moriconi of Culina & Vinoteca at Four Seasons Los Angeles at Beverly Hills.

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(Gerry Furth-Sides, photos by Fried Chicken Studios) For the past year Chef de Cuisine Luca Moriconi has been experimenting with the reinvention of the Culina menu and he is now ready to introduce his new Modern Tuscan Cuisine. Born in Lucca, Chef Luca Moriconi developed a profound respect for all of the rich bounty that comes from the Tuscan region of Italy. Naturally, Chef Moriconi’s Italian upbringing exposed him to an invaluable culinary education during his formative years, which transformed his childhood interest into a professional ambition to join the hotel and restaurant industry. For over a decade, Chef Moriconi has been part of the Four Seasons Hotels family, beginning as a Junior Sous Chef at the Michelin-starred Palagio Restaurant at the Four Seasons Hotel Firenze before serving as the resident Italian Chef at the Four Seasons Hotel Damascus, Amman, and Palm Beach, respectively. Chef Moriconi’s love for sharing exceptional ingredients and exquisite dining experiences has been long encouraged throughout his time with Four Seasons, and now he officially brings his authentic and innovative culinary perspective to Culina & Vinoteca at Four Seasons Los Angeles at Beverly Hills.

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.

 

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