Brian was Executive Sous Chef at The Tasting Kitchen, an ingredient-driven restaurant on Abbott Kinney in Venice that has received much acclaim. He is now moving on to open a new project in Los Angeles. Brian is a UCLA alumnus who majored in European Studies and minored in Italian. He was inspired to become a chef after many trips … Continue reading
Evan Funke, former chef/owner of Bucato, recently embarked upon his next adventure as chef at Venice Beach’s new hit restaurant, Felix. Known as a master of handmade pasta, Funke draws inspiration from his trips to Italy as well as California produce. What hooked you on cooking? What most caught my attention was the physical and … Continue reading
Tylor Urias is the Executive Chef for Spencer’s for Steak and Chops at the Doubletree Hotel by Hilton in San Jose. He was raised throughout the United States and abroad in very rural farmlands which helped to grow his interest in ecology, agriculture and food very early on. He works with several organizations such as … Continue reading
Shiho Yoshikawa is the founder and pastry chef of the celebrated Sweet Rose Creamery, known for its daily hand-crafted batches of ice cream. Yoshikawa grew up in Japan where she cultivated her love of cooking and gardening alongside her parents. After moving to the United States at the age of 15, Yoshikawa earned her education at California … Continue reading
Anthony Myint, a chef based in the Mission in San Francisco, is a founder of the restaurants The Perennial, Mission Street Food, Mission Chinese Food, Mission Cantina, Mission Burger, Lt. Waffle, and Commonwealth Restaurant. His cookbook, co-written with his wife Karen Leibowitz, Mission Street Food: Recipes and Ideas from an Improbable Restaurant, was a New York Times Notable cookbook in … Continue reading
Ernest Miller, a pro at food preservation, was once the Executive Chef at Farmer’s Kitchen in Hollywood. In 2011, he relaunched the Los Angeles County Master Food Preserver program, where he was the lead instructor. Nowadays, Miller reigns as founder, chef, instructor, and historian of Rancho La Merced Provisions LLC., which provides “food and classes that reflect the rich … Continue reading
Ari Rosenson began his culinary career at 16 working at Spago West Hollywood, eventually working his way up to executive sous-chef at Spago Beverly Hills. He is now executive chef at CUT Beverly Hills, where he is dedicated to serving the best meats and farmers market vegetables. His dishes are inspired by the simplicity of Italian cuisines. … Continue reading
Chef Marcel Vigneron was first introduced to the public eye as the runner-up of season two’s Top Chef. Known on the show for his molecular gastronomy techniques, Vigneron has since then built upon his specialty with his own reality TV show in 2010, Marcel’s Quantum Kitchen, and competing on Iron Chef and later seasons of Top Chef. What hooked you … Continue reading
Roger Pigozzi studied at the Culinary Institute of America and works at UCLA as the corporate chef and assistant director of dining. In addition to feeding hungry Bruins, Pigozzi also developed and incorporated delicious vegan offerings on the menu. What hooked you on cooking? I think it was growing up in a home where my grandparents … Continue reading
This week marks the beginning of UCLA’s Spring Quarter, which can only mean one thing… It’s time for the Science & Food undergraduate course! We have a stellar lineup of chefs and farmers slated for our third annual offering of Science & Food: The Physical and Molecular Origins of What We Eat. Although the course is … Continue reading
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