The word “chef” is derived from the term chef de cuisine…the director or head of a kitchen.  A chef is highly skilled and proficient and has a love for the art of culinary and food preparation unlike any other. From planning to preparation, to cooking and more, the chef plays one of the most important roles in your meal other than the food itself. While some chefs specialize in a specific type of cuisine or cooking, others prepare a wide variety of tasty meals and treats. Get to know the masterminds behind the meals from some of our favorite restaurants in our Meet the Chef feature.  Learn a little more about their culinary experiences and also their favorite tasty delights.

The word “chef” is derived from the term chef de cuisine…the director or head of a kitchen.  A chef is highly skilled and proficient and has a love for the art of culinary and food preparation unlike any other. From planning to preparation, to cooking and more, the chef plays one of the most important roles in your meal other than the food itself. While some chefs specialize in a specific type of cuisine or cooking, others prepare a wide variety of tasty meals and treats. Get to know the masterminds behind the meals from some of our favorite restaurants in our Meet the Chef feature.  Learn a little more about their culinary experiences and also their favorite tasty delights.

 

Chef Acevedo – Margarita’s Mexican Grill
23320 Valencia Boulevard, Valencia
661-255-1136
www.margaritasmexgrill.com
Maria Acevedo is the owner/chef.  She was born in Baja California and having traveled throughout all of Mexico, Maria has never returned empty handed.  She has a natural born talent in discovering unique dishes from each region of the country and the flair to make them her own.
Ceviche and Shrimp Salad: A delicious blend of ceviche, shrimp, fresh citrus, onions, olives, cabbage, radishes, cucumbers and avocado.  Served over Romaine green leaves.
 

Chef Angie Terranova – Piccola Trattoria
18302 Sierra Highway Unit 107, Canyon Country
661-299-6952
www.piccolatrattoria.com
Angie’s menu highlights classic Italian dishes with a
highly apparent Sicilian influence.  Her dinner specials
highlight fresh fish, prime cuts of meat and seasonal produce.
Osso Buco: Braised veal shank, slow cooked in shiitake mushroom, fresh vegetable and red wine ragu, served with soft polenta and seasonal vegetables.

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Chef Poonam Parashar – Parashar’s Indian Kitchen
28112 Bouquet Canyon, Saugus
661-263-2300 • www.parasharsindiankitchen.com
When I was a child and my mother taught me how to cook, I had always dreamed of opening my own restaurant, to share my cuisine with the world
Tandoori Dish: Any vegan, vegetarian or non-vegetarian dish cooked in our clay oven.
Now delivering within 5 miles.

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Chef Elda Meguerditchian – Eat Real Café
23414 Lyons Avenue, Newhall
661-254-2237 • www.eatrealcafe.com
Elda is an accomplished chef and has been succeeding in the culinary world for years.  Having taken on this new endeavor, Eat Real Café has been a personal project of hers to bring high quality ingredients with a healthy twist…to make “real food” taste great.
The Cali Wrap: We use hormone and antibiotic free fresh chicken, organic quinoa, red onions, tomatoes, spring mix and our very popular artichoke pesto all wrapped up in our own whole wheat tortilla.

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Chef Juan Alonso – Le Chene
12625 Sierra Highway
661-251-4315 • www.lechene.com
Owner and chef, Juan Alonso, brings richness to his cooking that keeps his customers coming back for more, year after year.  Raised in the heart of France, Juan brings a wealth of culinary experience to the plate. Juan is celebrating 50 years cooking and nearly 34 at Le Chene. Clafoutis Aux Cerises (Baked Cherry Pudding): This time of the year where store fruit is plentiful, this is a beautiful and delicious desert and also easy to make. Want the recipe? Write info@lechene.com.

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Chef William Brunk – Newhall Refinery
24258 Main Street, Newhall
661-388-4477 • www.newhallrefinery.com
A northern native with a focus on seasonal, farm to fork ingredients.  We use traditional techniques to execute my French, pan-Asian, Mediterranean cuisine. Lamb Rack: Sous Ride lamb rack, feta, carrots, couscous, red wine currants, candied walnuts, lollipop kale, harissa pomegranate vinaigrette, pickled pear, onions and mint oil.

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Photo by Mary Brunk

 

Chef John Magnanimo – Italia Panetteria & Deli
27674 Newhall Ranch Road, Valencia
661-294-9069 • www.ItaliaValencia.com
John has been working in the family Italian deli business for over 30 years preparing the recipes taught to him by his father.
Roast Beef: John enjoys preparing succulent Roast Beef starting with high quality top round and seasoning it with their amazing blend of Italian spices.  You can purchase it by the pound, in a hot or cold sandwich on their famous homemade bread or by the tray for catering.

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Chef Daniel Otto – Oaks Grille @ Tournament Players Club
26550 Heritage View Lane, Valencia
661-288-1995  • www.tpcvalencia.com
Chef Daniel Otto has been leading the culinary team at the Tournament Players Club, Valencia since 2006. Originally from Honolulu, Hawaii, his passion for cooking took him all over the country learning different cuisines and techniques. 
Chef Otto shares his talents with students in the community as a faculty member of the Culinary Arts Department at the College of the Canyons.  His favorite dish for the summer is the Pan Seared Chilean sea bass atop carrot risotto, splashed with a strawberry balsamic, broccolini and topped with golden raisins and pine nuts.

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Chef/Owner Lee – Lee’s Wine Bistro
24510 Town Center Drive, Suite 310, Valencia
661-259-7754 
•  www.leeswinebistro.com
So you thought Lee’s Wine Bistro was all about the wine?  Not so, Lee’s food menu will amaze you with reasonably priced delicious rib eye steaks, almond crusted salmon, or delicious pork chops served with garlic mashed potatoes and vegetables.  If you are in the mood for appetizers try their ceviche or gourmet cheese platter.  With one of the best wine choices in town complete your meal with a glass of recommended by Lee.

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Chef  Syra- Persia Lounge
24328 Main Street, Newhall
661-259-4100 • www.persia-lounge.com
Chef Syra is committed to bringing you award winning Middle Eastern food, rich in color and flavor, serving customers a variety of Kabobs, fresh vegetables, beans, rice and more. Her favorite dish, The Salmon Kabob, is a freshly marinated salmon grilled with a hint of olive oil, lemon juice spice and barbecued tomato, served with saffron steamed basmati rice.

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Chef Ignacio Munoz – Salt Creek Grille
24415 Town Center Drive #115, Valencia
661-222-9999 • www.saltcreekgrille.com
The most important thing is loving what we do and having a passion for cooking and creating menu items, which get customers excited.  Chef Ignacio has loved cooking since he was a young child, helping his mom in the kitchen.  He is the Executive Chef at Salt Creek Grille for over 11 years and has been a part of the team for 15 years.
Chilean Sea Bass:  Just like all the dishes we serve at Salt Creek Grille we start with the highest quality and freshest ingredients.  Our Chilean Sea Bass is one of our most popular signature entrees marinated and garnished with chopped tomatoes, chopped Green Onions & Daikon Sprouts and served with Salt Creek Grille’s Garlic Mashed Potatoes and Sauteed Asparagus.

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Kitchen Manager Aurelio Arellano -StoneFire Grill
23300 Cinema Drive, Valencia
661-799-8282 • www.StoneFireGrill.com
Chef Aurelio lives locally with his wife and three wonderful kids.  He enjoys cooking, fishing, playing soccer and spending time with family.
Whole Roasted Cauliflower, Golden State Kale, Traditional Turkey Sandwich: All new to the menu, these three are quickly becoming popular, healthy and delicious favorites at Stonefire! More at www.StonefireGrill.com/menu.

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Chefs Alex Rush and Min Han-Rustic Eatery
25345 Wayne Mills Place, Valencia
661-254-8100 • www.rusticeatery.com
Brothers Min and Alex designed a menu that provides a variety of flavorful and healthy options, all the while using the freshest ingredients, ensuring the freshest, best tasting food. (Min) Shabu Shabu cut ribeye with Yakiniku sauce paired with the healthy brown rice bowl and fire roasted veggies. A refreshing take on the bulgogi, delicately sliced, melt in your mouth rib eye and their mom’s home made Yakiniku Sauce. (Alex) Combining an Asian fusion of traditional Korean style pork belly grilled to perfection with spicy sauce and placed between their signature artisan Rustic sourdough bread and melted cheddar cheese.

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Chef Al Kim – Liquid Volume
26340 Diamond Place, Suite 100, Santa Clarita
661-259-2000 • www.liquidvolume.com
Chef Albert Kim is a self taught chef.  He combines flavors without borders and with a lot of “umami”.  He takes comfort classics and puts a global flare on them.
Miso Agave Glazed Salmon/Sesami Ahi Cups: Both dishes feature a hint of sweet, salty, sour, bitter and umami.  The miso Agave Glaze features seasonings from Thailand, Japan and Mexico and the Salmon is served a top fresh julienne vegetables.  The Sesame Ahi Cups are refreshing with a hint of spice and ginger.  The vessel is Belgian endive, which provides a textural contrast and a small amount of bitterness.
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