Fueled by the city’s creative energy, Ricardo Zarate brings Peruvian cuisine to new levels through a showcase of Japanese finesse, hometown flavors, and L.A. attitude. After graduating from Lima’s top culinary school and working in London’s top restaurants for over a decade, including One Aldwych and Zuma, Ricardo, a Peruvian native, moved to L.A. to open Mo-chica and Picca. Most recently, Ricardo re-opened the original Mo-chica in an evolved space downtown that features a vibrant urban space to complement his new interpretations on traditional Peruvian comfort food. Both Mo-chica and Picca, since their inceptions, were listed in Jonathan Gold’s 99 Essential Restaurants, and Food & Wine awarded Zarate as “Best New Chef” and “Best New Chef, People’s Choice.”
Perfecto Rocher is a third-generation paella maker and Executive Chef of Lazy Ox Canteen whose innovative palate and international experience in Michelin-star kitchens bring much excitement to the downtown Los Angeles dining scene. After moving to Los Angeles, Chef Rocher became Head Chef of BLVD restaurant in the Beverly-Wilshire Hotel. He then met restaurateur Michael Cardenas and joined the Lazy Ox team in March 2012, incorporating his own innovative Spanish perspective to the market-inspired global menu. In late fall 2012, the duo will launch Taberna Arros Y Vi, a new paella concept, in Santa Monica.
One of the first chefs on the Las Vegas scene, Kerry Simon continues to reinvent himself in the city he calls home. Dubbed the rock-n-roll chef by Rolling Stone magazine, the aspiring musician’s love for cooking did not start right away. Los Angeles was the next step for the Iron Chef America winner, who has many friends in the entertainment industry. In 2006 he and Blau opened SIMON LA in Hollywood and LA Market at the JW Marriott Los Angeles LA Live where he works alongside Hell’s Kitchen winner, Nona Sivley.
Om Nom Nom’s head cookie, Anthea Ponsetti, is one of the fortunate, enviable few who knows what they want out of life from the very beginning. As a young girl growing up in a non-traditional British and Cuban family in Miami, Anthea learned to bake her first chocolate chip cookie under the guidance of her mother, who would often yell very British things at her when she would slouch, mouth off, etc. When teatime rolled around, Anthea would delight and entertain family members with her desserts. She has since spent years perfecting her cookie recipes, drawing from her family’s baking secrets, eight years of professional culinary experience, and her hometown of Miami, FL for inspiration.
About Om Nom Nom Cookies
Om Nom Nom Cookies is a vegan cookie company run by friends who re-imagine a normal workday as fun and sweet. Founded by Anthea Ponsetti, the Om Nom Nom family is full of artists, musicians and inspired, creative minds dedicated to promoting an ethically conscious lifestyle and culture.
Born from a romantic vision of traditional Italian wine shops, trattorias and osterias, Master Chef Celestino Drago presents Enoteca Drago, the quintessential neighborhood ristorante, wine bar and pizzeria. Serving daily with separate Enoteca (small plates), Pizze, Salumeria, and traditional menus, Celestino's progressive sampling of food and wine pays homage to the mosaic of regional Italian cuisine with earnest authenticity.
Celestino Drago has set new standards in the evolution of Italian cooking in America. With a Los Angeles restaurant empire under his belt and enough stars to merit his "celestial" name, Celestino is still found every morning rolling out giant mountains of dough to make fresh pastas and breads for his restaurants or at local farmer's markets scouring for fresh produce. At Enoteca Drago, a lifetime of culinary exploration culminates in seasonal menus based on the simple joy of discovering a new favorite in the oldest, most beloved flavors of Italy.
Which is why so much thought was put into Burger Boss. Not just another burger joint, quality in the menu, ingredients and preparation to a thoughtfulness in environmental responsibility all around proves that we mean business.
On the Burger Boss menu, beef is 100% Angus, ingredients are all-natural and organic as available, and produce is procured locally. Everything is made to order, with plenty of create your own choices or one of our signature Boss selections. Fries are fresh cut Idaho’s or sweet potatoes, shakes are hand-packed ice cream and fruit smoothies are fresh and delicious.
We put our beliefs in sustainability, the use of renewable and recycled materials, and working a little greener into the floor plan and everyday operations. Biodegradable corn cups are used, recycled napkins are available in a one-at-a time dispenser to curb waste, which is the same for the utensil dispensers. Touches that might not be as visible include the use of LCD screens to save energy, 50% recycled multi-colored wall tiles, reduced wattage LED or CFL lights and a recycling service to gather and sort all waste.