Chef Gerry Kent has worked in many of Orange County’s most prestigious restaurants; winning many coveted awards along the way. Today, Gerry owns and operates his successful catering business, The Forge, in Temecula, California.
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As Executive Chef of AAA Five Diamond Ritz-Carlton, Laguna Niguel, Rob Wilson orders local produce such as Fresh California Avocados.
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This busy duo opened acclaimed restaurants from Pasadena to Las Vegas, entered your kitchen through hundreds of TV and radio cooking programs, and completed five cookbooks.
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Native Californian Bob Waggoner received his formal training at Trumps in L.A. and in several Michelin-rated restaurants in France. This award-winning chef is noted for combining unusual ingredients in exciting new ways, as in this featured recipe.
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With his forward-thinking, inventive approach to the culinary arts, James Boyce is well equipped to design and implement Studio's distinctive, regional menus.
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At Go Fish in the Napa Valley, Executive Chef Victor Scargle channels his passions for fresh, locally grown ingredients and impeccable seafood into exciting flavor combinations.
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A native of Pennsylvania and now living in Savannah Georgia, Chris owns and operates Sapphire Grill in the historic district. Chris cooks up "nouveau Southern" cooking which has captured the attention of many restaurant critics.
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After working in kitchens in Paris, Florida and New York, Allen Susser opened up his own restaurant called Chef Allen's in 1986. His cultural tropical cuisine started with new world cuisine and has been constantly evolving.
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Not only a graduate of the Culinary Institute of America, Sam has also learned first-hand the artistry involved in cooking and preparing Asian inspired dishes. Sam is now the Executive Chef of TAO in New York.
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Lead chef of Jason Ha's Zip Fusion Restaurants brings to the kitchen his passion and artistic talent for creating perfectly balanced dishes which have been labeled "sensual, original and healthy" by patrons and critics.
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The menus at Chef Faz 's popular Bay Area restaurants and event venues reflect the hallmarks of his success: a wood-fired grill, innovative fresh Mediterranean cuisine—including a stunningly original grilled avocado salad—and al fresco dining.
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Blythe Beck combines extensive training, a keen and original mind and a formidable culinary talent to create the innovative and popular dishes that make Hector's on Henderson a Dallas destination. Her signature appetizer-"The Avocado"- is a case in point.
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Chef Adam Navidi balances growing culinary renown, a position as Fine Dining Chef de Cuisine at the Hyatt Regency, and a business catering to the elite of Orange County. In the kitchen, he insists on impeccably fresh ingredients like Hand Grown California Avocados.
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