Many Thanks to our 2010 Flavors of Los Angeles Executive Chef Host Shigefumi Tachibe, Chaya Downtown

Shigefumi Tachibe is known for being the father of California French Cuisine. Blending European techniques and Japanese ingredients, the pioneer chef presents tasty and healthy dishes. Shigefumi Tachibe, Owner and Executive Chef of Chaya, has been an important pillar of the Chaya brand since its initial foray into the United States. We are honored to have Shigefumi as one of our Host Chefs!

Many Thanks to our 2010 Flavors of Los Angeles Executive Chef Host Celestino Drago, Drago Centro

Celestino Drago has played an integral role in the dining revolution in Los Angeles over the past two decades. He was voted Best Chef by Food & Wine Magazine just after opening his namesake restaurant in 1991. Frequently featured on local and national radio and television programs, Celestino ranks among the top celebrity chefs, yet reminds one more of a favorite relative. We are thrilled to have Celestino as one of our Host Chefs!

Flavors of Los Angeles

Flavors of Los Angeles is a culinary gala that spotlights premier local restaurants and chefs while creating a high-end, exclusive, gourmet experience.

May 23rd, 2010 (5:00 p.m.)

Contact: Jessica Goltermann (Email)
Phone: 310-670-4624(Fax: 310-670-4672)

City National Bank Plaza - Downtown Los Angeles - Directions
555 South Flower Street
Los Angeles, CA 90071

On Sunday, May 23, 2010 some of our city’s finest chefs came together at City National Plaza in Downtown Los Angeles to support the work of the American Liver Foundation. This year’s Flavors was the best one yet!

Flavors is an intimate dining experience featuring twelve top notch restaurants and hotels, more than sixty wine pairings and, this year, twelve very talented chefs. This year’s Chef’s presentation included Chef Hosts, Celestino Drago and Ian Gresik, Chef Host Shigefumi Tachibe of Chaya Downtown and Top Chef Winner, Chef Michael Voltaggio!

With the support of our local restaurant and chef community we raised much needed funds that will go towards support services, education and research funding.

Flavors continues to be a favorite for those who love good food and wine. In a city of many culinary events Flavors continues to surprise and delight. Each of our participating restaurants creates a one-of-a-kind meal that is prepared tableside. We are awed by the talent and generosity of the 2010 Flavors Chefs! Hats off to them all for making the Fourth Annual Flavors of Los Angeles an evening to remember. Please read about each one of them below and visit their restaurants!

Our deepest appreciation to all those who donated their time, team and talent!!!

For information on sponsorship or to reserve your table for next year, please call us in the office. All photographs by Michael Haight.

Memories from the evening...


Flavors 2010 Chefs


Top Chef Winner, Chef Michael Voltaggio


Sophie Gayot and Chef John Sedlar, Rivera Restaurant


Sophie and Chef Shigefumi Tachibe, Chaya Downtown


Chef Joshua Whigham at The Bazaar by Jose Andres Team


Chef Kevin Meehan, Cafe Pinot


Sophie Speechless


Cocktail Reception: 5 p.m.
Dinner: 6:30 p.m.

Flavors of Los Angeles spotlights premier local restaurants and chefs and creates a high-end, exclusive, gourmet experience. We are proud these renowned chefs are working with the American Liver Foundation in our fight to promote awareness and raise money to promote liver health, disease prevention, education and research.

At no other event will guests witness firsthand these culinary experts creating a menu that goes above and beyond the usual restaurant fare. Flavors of Los Angeles gives chefs the perfect opportunity to expand their creative juices, and they do so with gusto!

Each chef designs his or her own menu and prepares a five-course dinner table-side, complete with complimenting wines for one table of twelve guests. Chefs design the table settings to reflect their cuisine and personal flair using their own china, silver, crystal and centerpieces. The gala opens with a cocktail reception, hors d’oeuvre samplings from each of the chefs and silent auction.

All proceeds benefit the Foundation's programs of education, research, and advocacy for those affected by liver disease including hepatitis. For further information, contact Jessica Goltermann at (310) 670-4624 or email jgoltermann@liverfoundation.org.

Thank you to our 2010 Sponsors:

DUMONT - UCLA LIVER TRANSPLANT CENTER PFLEGER LIVER INSTITUTE
PADMA MEDIA & MARKETING
BAREFOOT WINE & BUBBLY
DONATE LIFE
N-PAD


2010 Participating Chefs (as of 5/10/10):

Chef de Cuisine, Michael Voltaggio, The Dining Room at The Langham

Chef Michael Voltaggio began his culinary career in his teens, and was fortunate to obtain an apprenticeship at the renowned Greenbrier Resort in West Virginia under European Certified Master Chef and educator Peter Timmins. He graduated at the age of 21 receiving a gold medal and completing the program as one of the youngest chefs ever in its 50+ years of culinary excellence.

After two years at The Greenbrier, he became a Sous Chef at The Ritz-Carlton in Naples, Florida. He was quickly promoted to Chef de Cuisine of The Grill Room and then became Sous Chef of The Dining Room. After his turn as Sous Chef, he was promoted to Chef de Cuisine of The Dining Room, where he was responsible for the management of culinary operations for a AAA Five Diamond Restaurant.

In 2004, Chef Voltaggio became Executive Chef of Charlie Palmer’s Dry Creek Kitchen in Healdsburg, California, where he collaborated daily with Celebrity Chef Charlie Palmer. After two years and a one star rating in the 2006 Michelin guide for his cuisine, he became Chef de Cuisine of Hemisphere at The Greenbrier. Most recently, Chef Voltaggio was Executive Chef of The Bazaar by José Andrés at The SLS Hotel in Beverly Hills, California. In 2009, Chef Voltaggio earned the prestigious distinction of being the winner of season six of Bravo’s EMMY and James Beard Award-winning series, Top Chef.

In addition to his Top Chef title and a Michelin star, Chef Voltaggio’s other accolades include a 3.5 star review in the San Francisco Chronicle for his cuisine at Charlie Palmer’s Dry Creek Kitchen; a 4 Star review from the Los Angeles Times as Chef de Cuisine of The Bazaar; and noteworthy recognition from local and national media including The New York Times, USA Today, The Washington Post, Food + Wine, Gourmet and Travel + Leisure. Most recently, Chef Voltaggio won Star Chefs magazine’s Rising Stars Award for Los Angeles for his work at The Dining Room at The Langham.

Today at The Dining Room, Chef Voltaggio’s celebrated style is described as new American cuisine using classic discipline and modern trends, presenting traditional and non-traditional flavors in new, innovative ways. He also utilizes the bounty of seasonal produce that California offers while showcasing the best quality seafood, meats and artisan ingredients available from around the globe. He primarily focuses on ingredients and flavor profiles, complementing them with strong technique and precise execution.

Executive Chef, Shigefumi Tachibe, Chaya Downtown


Executive Chef, Celestino Drago, Drago Centro

Executive Chef, Lincoln Fuge, Beso

Lincoln Fuge is Executive Chef of Beso, where he brings a sophisticated take to the inventive Latin steakhouse menu with a dash of Todd English's signature Mediterranean flair. A graduate of Boston University's Hospitality Administration program, he went on to Culinary Institute of America's Greystone campus in Napa, California.

In addition to his culinary degree, he has earned recognition as a Certified Wine Professional. Lincoln started building his career while in college working his way up the ladder at Chef English's flagship restaurant Olives in Charleston, MA and at Figs, another Boston area English property. Upon graduation from Greyston he went on to The Hurricane in Kennybunkport, ME as Executive Sous Chef. Called back to the Olives group he opened and spent two years as Executive Sous Chef at the Olives in the Beau Rivage Casino before joining the Beso team.

Executive Chef, Kevin Meehan, Cafe Pinot

Kevin Meehan began his culinary career at a local restaurant in his hometown of Long Island. Upon high school graduation, he attended Johnson & Whales University in Rhode Island, majoring in Culinary Arts. On the first day of school, he fell in love with cooking.

He worked at Long-Island based Mirabelle for a few years before he caught the West Coast bug and moved out to Los Angeles. He worked up the ranks at such celebrated restaurants L'Orangerie and Bastide. Kevin was first introduced to the Patina Group through an internship he took at the original Patina restaurant on Melrose. After a stint as Executive Chef of Citrin, he was recruited in 2005 as the Chef de Cuisine at Patina restaurant, which had moved to the Walt Disney Concert Hall. Kevin describes his cuisine as contemporary French that takes inspiration from each season.

Executive Chef, John Sedlar, Rivera

Sedlar first gained national attention from food lovers and journalists alike in the early 1980's when he combined his classical training with memories of his New Mexico childhood to create at his restaurant Saint-Estephe in the L.A.-area coastal town of Manhattan Beach.

John Rivera Sedlar began a 14-year-long odyssey that would take him to places as diverse as Macchu Pichu, Cuzco, Rio de Janiero, Santiago, Cataluna, and San Juan, Puerto Rico, to eat with, create food alongside and learn from authentic cooks wherever his travels took him.

More than a year ago, while sharing his passion for Latin food traditions with his friends, Sedlar began to imagine a restaurant that would celebrate Latin food in all its diverse variety. That vision became Rivera, which not only takes its name from Sedlar's Hispanic family name but also evokes the waters that flow through space and time to interlink the culinary traditions of Spanish-speaking Europe, North America and South America. "I feel I've come full circle," says John Rivera Sedlar. "I'm happy to be back in the kitchen, cooking and sharing the food that I love."

Executive Chef & Owner, Joe Miller, Joe's Restaurant

In September 1991, a small restaurant on the edge of an esoteric neighborhood in Venice, California, opened to rave reviews. Utilizing the talents and experience acquired from his training at the Culinary Institute of America, from cooking at such restaurants as Le Perroquet in Chicago, L’Orangerie here in Los Angeles, and from Michel Guérard in France at Eugenie-Les-Bains.

Miller says that his philosophy has remained the same since he opened his doors. That is, to create innovative dishes in a warm elegant atmosphere which are reasonably priced. Miller believes that dining at Joe's is an experience where everything from the food to the wine to the impeccable service are key to the entire experience.

Executive Chef, Jorge Chicas, SLS Hotel at Beverly Hills

Jorge Chicas has worked with Jose for the most part of a decade beginning at Zayinya, his landmark mezze restaurant in Washington, DC. Chicas now oversees the entire culinary department and all food and beverage outlets for SLS Hotel at Beverly Hills, including The Bazaar by Jose Andres, Tres, Altitude Pool Deck and In Room Dining.

Ricardo Valdes, BottleRock

Born and raised in Oxnard, California, Ricardo Valdes grew up with a passion for food. Family gatherings were often spent in the kitchen creating elaborate meals during which Valdes first became influenced by traditional Mexican cuisine. After training at the Art Institute of California, he was a member of opening team at Abode Restaurant & Lounge in Santa Monica. While at Abode Restaurant & Lounge, Valdes trained under Chef Cyril Kabaoglu and acquired a strong foundation in French inspired cuisine. He was eventually promoted to the position of Chef de Partie. Upon the closure of Abode, Valdes followed his mentor, Kabaoglu, to the Inn of the Seventh Ray as Sous Chef. He continued to expand his skills this time into the world of vegetarian and raw food cuisines. After leaving the Inn of the Seventh Ray, he joined the opening team of Provecho as Sous Chef. At Provecho, he quickly developed into the Chef de Cuisine and was able to influence the menu with his own style. Valdes has now brought his passion for fresh, locally grown ingredients to BottleRock, where he has taken the helm. Here he will be able to blend his varied experiences to create the internationally influenced, wine driven cuisine which they are known.

Onile Chibas, Owner/Executive Chef & Alberto Morales, Chef de Cuisine, Elements

Onil Chibás grew up in New York City. Throughout his junior high and high school years spent in Southern Lancaster, Massachusetts, Chibás spent time balancing his diverse interests: his love of cooking, music and entertaining. Chibás went on to major in music at Boston University. Throughout his collegiate and post-collegiate years, he worked at several fine hotels and restaurants. He had the distinguished opportunity to be on the opening team of Chef Lydia Shire’s critically acclaimed and highly successful restaurant Biba in Boston.

In 1991, Chibás moved to Los Angeles to pursue his dream of being a filmmaker. For 12 years he worked in animation with several highly esteemed companies: Disney Feature Animation, Sony Pictures and DreamWorks Feature Animation. In 1998, he produced and directed a 30-minute live action, award-winning short film titled "Grazer," a romantic comedy that centered—quite naturally—around food.

In 2003, Chibás left a career in animation to attend the California School of Culinary Arts to pursue his lifelong love of food. In February 2005, after graduating top in his class and completing an externship at Joachim Splichal’s flagship restaurant Patina at the Walt Disney Concert Hall, Chibás launched Elements Catering in Old Town Pasadena. What started as a storefront catering company soon evolved into Elements Café, a sunny, cozy café with a bustling business and loyal clientele. In January 2010, Chibás opened the much-anticipated Elements Kitchen, a fine dining restaurant and lounge located in the historic Pasadena Playhouse building.

Alberto Morales, Chef de Cuisine

Alberto Morales is a native of Cochabamba, Bolivia. After arriving in America in 2000, he realized his love for cooking and enrolled in the California School of Culinary Arts, where he graduated top of his class and went on to complete externships with two of the most prestigious restaurant in Los Angeles: Bastide and La Cachette.

In 2006, he joined the Elements team, working under chef/owner Onil Chibás. He was quickly promoted to Sous Chef and then Chef de Cuisine. Alberto brings to Elements an excellence at fusing classical French techniques with flavors from South America and his native country, Bolivia.

Executive Chef, Mirko Paderno, Oliverio at Avalon Hotel

Like Wearstler, who revisited her first project with Viceroy Hotel Group (formerly Kor Hotel Group) on the hotel’s 10-year anniversary, Paderno’s path to Avalon Beverly Hills over the past decade is just as storied and remarkable. Growing up in Milan, Paderno’s mastery of Italian cuisine was not by design; rather, his love for food is a tale of serendipity. He began his journey at the Cesare Ritz school in Merano, which teaches students about hotel and restaurant management, simply because of his friends. “I was very young—only 14 years old,” Paderno recalls, “and a lot of my friends were going to the school, so I decided I would too.” Once he was enrolled, however, the boy who would “sit at the table and play with the dough” when his mother made gnocchi, found his interest in Italian cuisine flourishing.

After receiving his diploma, Paderno worked at the Four Seasons Hotel in Milan under Chef Sergio Mei. Working with Mei gave Paderno an appreciation not only for the art of Italian cooking but also the excitement of a bustling kitchen. Utilizing fresh ingredients and simple accents in his dishes, Paderno developed a style that focused on the flavor of the food above all else. In 1999, Paderno moved to Los Angeles to take the position of executive chef at Piero Selvaggio’s restaurant, Primi. He next moved to Selvaggio’s Valentino restaurant in Santa Monica where he was sous chef for two years. At Valentino, Paderno honed his skills by focusing on authentic Italian ingredients such as handmade pasta, Italian cheeses, and varieties of crudo.

Paderno continued his career at Los Angeles Italian venues such as Celestino Drago in Santa Monica and Dolce in West Hollywood, where he added to his knowledge of the Los Angeles dining scene. After arriving at All’ Angelo in 2007 as executive chef, the restaurant garnered numerous accolades including being named one of Esquire magazine’s Best New Restaurants. After working with Chef Andrea Cavaliere to open Cecconi’s in West Hollywood to great acclaim, Paderno was ready for his next challenge—developing Oliverio at Avalon Beverly Hills.

Executive Chef, Shelley Cooper, First & Hope Supper Club

Trained at the Johnson and Wales Culinary Institute in Charleston, South Carolina and the San Francisco Baking Institute, Memphis native Shelley Cooper quickly found herself feeling very much at home as executive chef of First & Hope. “I’ve gone from the ground up at restaurants before, but never have I felt I was able to put so much of myself into something,” Cooper says, her southern drawl like syrup, “the menu, choice of equipment, so much decision making—it’s been amazing.”

This is no small declaration from Cooper, whose resume includes executive chef-ing at fine dining institutions such as Belfair Country Club, an 850-member private community in South Carolina, and 30° Blue at Bay Point Resort in Florida, as well as lending her expertise as a consulting chef to launch The Old Church in Hawkes Bay, New Zealand, a five-star restaurant set in wine country.

Cooper says the menu “has been in the works for years,” a culmination of her career and love of American comfort food, created through First & Hope’s distinctive Modern American lens. The culmination is the translation of familiar favorites, such as chicken noodle soup, transformed into season-transcending items such as the chicken potpie ravioli, served in a delicate cup and brimming with clean and fresh flavor. “Some people never get this opportunity,” she says, “I’m grateful for it.”

Page updated: June 15th, 2010