Chef's Corner

An Orange County, CA native, Chef Larry Monaco has over two decades of culinary experience cooking for a multitude of high-end, reputable kitchens. Most recently the Executive Chef/Task Force Chef for the Viceroy Hotel Group, Monaco also served as the chef consultant for Neal Fraser and Cedd Moses opening the new Fritzi DTLA and Arts District Brewing Company, and has captained the kitchens at Nordstrom in Seattle, Hotel MdR in Marina del Rey and Hotel Erwin in Venice. Additionally, he has spent time cooking in Seattle at Boka Restaurant & Bar, Hotel 1000 and Veil, The Huntley Hotel in Santa...

At the age of 15, Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where he was classically trained in French technique. By 17, the talented Nottingham native had his first job at London's Le Gavroche, a Michelin two-star restaurant. He continued to hone his skills at several of London's finest gastronomic temples, including The Café Royal, The Heights, and Pied et Terre. Collins took on his first executive chef position at The Calls Grill in Leeds. Under his leadership, the fledgling dining room received the prestigious Michelin Bib Gourmand in 1999. Shortly thereafter, Collins...

On Japanese Knives In Japanese cuisine each knife has a very specific purpose. Utilizing those specific knives gives you the means to execute and fulfill the intention and vision you have for a particular preparation. I may use 3 different knives on 1 ingredient to achieve the results that I am looking for. As a chef I am drawn to the minimalist aesthetic of Japanese cuisine and the emphasis they place on quality ingredients and mastery of technique. Japanese knives are really just an extension of that mindset. If I had to choose my favorite knife it would be my...

Bror is Danish for brother and the name of this restaurant in Copenhagen is embodied in the partnership of the two chefs who are at its helm. Sam Nutter and Victor Wagman started Bror after their years of friendship led them from the Vineyard at Stockross in England to being alums of Noma in Denmark. They continue to define themselves through the terroir of Scandinavia. Japanese Knives I love the respect that the Japanese have for their knives and the care they take in keeping them sharp. I think the rest of the world aspires to be like a Japanese...

Humble Beginnings Chef Steven Gebhardt’s introduction to the culinary world was a fluke. During a summer job as a dish washer in a restaurant, he fell in love with cooking. As he describes it “cooking became my life”. After Culinary School, Chef Gebhardt made his way around the North East developing his skills in various cuisines from French to Japanese, landing at the famed Tibute under Chef Don Yamauchi. French Cuisine and Japanese Knives Whether it’s French cuisine or Japanese cuisine, in the end you are still using the knife to cut food-be it a cucumber, filet of fish, a...