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Nick Parker and Fabio Ugoletti at No. 10 Restaurant

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Chef Nick Parker was born and raised on a farm in Idaho, Nick Parker’s passion for food started at a young age. He is self-educated in the culinary arts through books, traveling, staging and a strong interest in “molecular gastronomy.”  After working in kitchens all over the U.S. Nick arrived in SoCal where he’s worked with acclaimed chefs Mario Batali and David Burke.  He specializes in Italian, French, Spanish, Creole, Pacific Northwestern, Southern, and modern American cuisines. Chef Parker likes to create seasonal menus that feature hand-picked, organically-grown vegetables and herbs, as well as fresh seasonal seafood ingredients. He believes in farm-fresh produce, even if it involves building a farm and doing the work himself, which he once did in the Pacific Northwest.

Fabio Ugoletti was born in Parma, Italy, and spent his childhood in the heart of the Po River Valley, also known as the “Food Valley.” It was here that he learned to appreciate good food and family traditions.  His culinary career began when he started working in luxury hotels and upscale restaurants. He has worked under the direction of important chefs such as Daniele Sera, Massimo Spigaroli, Paolo Vai.

​In the Chianti region of Tuscany he worked as an Executive Chef at Al Gallopapa, a prestigious 1-star Michelin restaurant. Fabio has also worked as a gastronomic consultant and has organized events all over the world in countries including Italy, China, Poland, Sweden, Korea, United States, and Lithuania.  He was also involved in the development of the “new wave” of Italian Cuisine.

No. 10,  8436 W 3rd St, Los Angeles, CA 90048, 310.924.2011. For details and to make reservations, please see:  //www.n10restaurant.com

Second Generation Bone Kettle Co-Owner-Executive Chef Erwin Tjahyadi

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Bone Kettle is the product of a transformative journey of self-discovery and the revisiting of enriching flavors from one’s youth. A graduate of Le Cordon Bleu in Pasadena, Co-Owner and Executive Chef Erwin Tjahyadi began his professional career with an apprenticeship under the prolific Wolfgang Puck. Chef Tjahyadi subsequently studied closely with Chef Trey Foshee at San Diego’s prestigious George’s at the Cove before completing a stint as lead cook at Hotel Bel-Air.

During the height of the recession, Chef Tjahyadi co-created and launched the acclaimed, Komodo, a mobile food concept that turned into a rising empire by delivering gourmet cuisine to consumers on the go.

At this time, Chef Tjahyadi realized that in order to continue moving towards a successful future, he had to familiarize himself with his past. After a twenty-year absence, Chef Tjahyadi returned to Southeast Asia, undertaking a quest to replenish his palate and soul.

Chef Tjahyadi’s sabbatical transported him to fond childhood memories, reconnecting him to the initial spark that ignited his life-long love of cooking. Joined by his father in their native Indonesia, Chef Tjahyadi meticulously explored the vibrant flavors and aromas that constitute East Java’s dynamic cuisine.

Invigorated, he returned to the United States fueled by a newfound zest for creating innovative cuisine and thus Bone Kettle was born as the vehicle through which to bring his love of unique flavors to the people of Los Angeles. Adapting heirloom recipes from his mother and grandmother, Chef Tjahyadi infuses the old with the new. Bone Kettle’s all new Summer Dining Menu combines bright, local California ingredients with classical Asian cooking techniques. “I want our guests to step out of their comfort zone and be transported to Southeast Asia so they can experience an authentically new version of comfort food,” says Chef Tjahyadi.

Bone Kettle Co-Owner and Operating Manager Eric Tjahyadi described it as, “We are creating an authentic, artistic interpretation of what Erwin fell in love with in Indonesia,” “The food is his artwork; Bone Kettle is his canvas.”

The focal point of Bone Kettle’s kitchen is undoubtedly the Bone Broth. Well-balanced, the signature Bone Broth is created by using time-honored cooking techniques and fresh ingredients reflective of Southeast Asian traditions. Consisting of typically undervalued parts of the cow, filtered water, onions, garlic, ginger, and an exclusive Bone Kettle mix of dried spices, the broth cooks for 36 hours.

 

“Consuming bone broth in Indonesia was a profoundly cathartic experience,” says Chef Tjahyadi. “It spoke to me, and I knew straight away bone broth was going to be the foundation of Bone Kettle.” Deemed the ultimate superfood, Bone Broth has been praised for its restorative properties, chief among them, collagen, which promotes radiant skin, shiny hair, and strong nails. Studies have also shown that glycine, an essential amino acid found in Bone Broth, improves sleep and memory, while chondroitin sulfate, found in beef cartilage, prevents osteoarthritis and protects joints. Gelatin from the cow’s joints help to seal up holes in intestines, while phosphorus, magnesium, and calcium extracted during the boiling process are the essential building blocks for healthy bones.

Complex in flavor and nutrients, the signature Bone Kettle Bone Broth is incorporated in many of its dishes, but most successfully showcased in Noodles & Broth, where each bowl is served with artisanal ramen noodles, heirloom carrots, red onions, Thai basil, and cilantro. Protein choices include Prime Top Sirloin,Prime Fatty Brisket, St. Helen’s Braised Oxtails and Ginger Seared Chicken. Alternatively, vegans and guests desiring to minimize their meat intake can savor the Crispy Tempeh with shiitake mushrooms and seasonal vegetables, served with a vegan broth.

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