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 - $250

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

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

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.

Tickets are $250.00 per person. 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:

padma media & marketing


2010 Participating Chefs (as of 2/26/10):

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, Gabriel Morales, Chef de Cuisine, Chris Barnett & Sous Chef, Ricardo Valdes, Provecho

Gabriel Morales, co-founder of the 800 Wilshire Group and previous Executive Chef at Los Angeles hotspots Republic, the Beverly Hills Hotel, Boa Steakhouse and the Four Seasons Beverly Hills, is once again causing a stir in the City of Angels with modern Mexican eatery Provecho, a bold dining concept in the burgeoning downtown Financial District.

A Los Angeles native, Morales acquired authentic Mexican culinary practices from childhood and began harvesting inspiration from time-honored family recipes to create his own distinct style of fresh, innovative Mexican cuisine. With his newest endeavor, Provecho, Morales now has the platform to serve his chic interpretations of these genuine Mexican dishes.


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.

Page updated: February 26th, 2010