Events on StarChefs






Los Angeles and San Diego's Revue Gala Tasting Menu

Los Angeles Chefs

Vinny Dotolo & Jon Shook {Animal, Los Angeles}

Poutine with Oxtail Gravy and Cheddar


Rory Herrmann {Bouchon Bistro, Los Angeles}

Crispy Sweetbreads, Celery, and Sauce Perigourdine


Walter Manzke {Church + State, Los Angeles}

Roasted Bone Marrow


Diana Stavaridis {BLD, Los Angeles}

Roasted Beet Salad with Fresh Goat Cheese


Ken Takayama {Melisse, Los Angeles}

Serrano-Wrapped Monkfish with Celtuce, Maitake Mushrooms, and Mustard Sabayon


Kuniko Yagi {Sona, Los Angeles}

Seared Foie Gras, Okinawa Black Sugar, and Green Tea Mochi

Orange County/Pasadena Chefs

Zachary Pollack & Stephan Samson

{The Dining Room at the Langham, Pasadena}

Tortelli di Pere e Pecorino al Burro e Salvia


Michael Voltaggio {Dirt Candy}

Wagyu Short Rib, Cream of Dehydrated Broccoli, and Cheddar Tagliatelle

San Diego Chefs

William Bradley {Addison, San Diego}

Canard Rôti with Caramelized Chicory and Ginger


Jason Knibb {Nine-Ten, San Diego}

Jamaican Jerk Pork Belly with Scotch Bonnet Pepper Jelly

Pastry Chefs

Jordan Kahn {formerly of XIV by Michael Mina, Los Angeles,}

Compressed Native Strawberries, Beet, Cacao Fruit, Elderflower, and Violets


Adrian Vasquez {Providence, Los Angeles}

Kalamansi Gelee, Lychee-Shiso Sorbet, and White Chocolate-Coconut-Soy-Milk-Soup


Eric Alperin {The Varnish, Los Angeles}

The Highlander


Julian Cox {Rivera, Los Angeles}



Jesse Rodriguez
{Addison, San Diego}

Wine pairings with each chef’s dish


Christopher Miller {Spago, Los Angeles}

Wine pairings with each chef’s dish

Sustainability Chef

Ray Garcia {Fig, Los Angeles}

Bacon-Wrapped Bacon with Sylvetta, Brandywine Tomatoes, and Cocktail Avocados

Community Chef

Roy Choi {Kogi, Los Angeles}


Adam Fleischman {Umami Burger, Los Angeles}

Mini Umami Burgers


Josh Loeb and Zoe Nathan {Huckleberry & Rustic Canyon, Los Angeles}

Chocolate Pudding Pie

Host Chef VIP Host Chef

Jason Prendergast
{Fairmont Miramar Hotel and Bungalows, Santa Monica,}

VIP Reception:
Heirloom Marble Fingerling Potatoes with Bone Marrow and Petrossian Caviar

Charred New Zealand Salmon Gravlax with Crawfish Stuffed Morels and Green Garlic Jus 

Giblet Crusted Spring Lamb Loin with Goose Valley Puffed Wild Rice, Fava Bean and Braised Lamb Tongue Salad


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