Meet the Chefs

John Magnanimo first fell in love with the restaurant business when he started working with his family over 30 years ago, beginning with baking bread as a teenager. Now the owner and chef of Italia Panetteria & Deli, he continues to share his passion for preparing recipes taught to him by his father.  “One of our specialties is our homemade bread, which is handmade on a daily basis,” says John.  Not only delicious to taste but it’s also unique.  “No one outside the family has this bread recipe.” With a zest for cooking, outstanding customer service in a warm and friendly environment, it’s a recipe for success once you walk through their doors.

As both the head chef and owner, Oak Sangmanee has brought the traditional Japanese BBQ “Yakiniku”, and old time favorites of Japanese culture to Valencia with Gyu-Kaku Japanese BBQ. A graduate from Le Cordon Bleu, Oak says, “Nothing makes me happier than to seeing our customers enjoy our food and the dining experience that we have provided.”
A unique and smokeless BBQ environment, Oak and her team focus on Japanese favorites like Harami Miso, tender skirt steaks perfectly marinated in miso sauce, and also offer a unique seasonal menu for you to enjoy.  “We truly care for our customers and like to think of everyone as our friends and we always look forward to meeting new ones.”

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. A customer favorite is the cali wrap featuring 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.

Newhall Refinery
24258 Main Street, Newhall • 661-388-4477 •www.newhallrefinery.com

Having graduated from the Institute of Culinary Arts, head chef Dustin Boole has since trained many chefs in Santa Clarita, and is now dishing up the finest at Newhall Refinery.  No stranger to the culinary world, Chef Boole understands and loves the Santa Clarita Valley where he was born and raised, and strives to provide Santa Clarita customers exactly what they want.  “I love seeing the transformation of a product from when it comes in the door to reaching the table and hearing the satisfaction of the customer,” says Chef Boole. “My menus are seasonal and local as possible, and I try to cook focused on what the community appreciates and likes to eat.”  Chef Boole takes pride in all he serves, most notably the Lobster Roll with compressed apple and celery-smoked bacon and an Old Bay Kewpie.  Boole’s attention to detail and freshness in his food has created a great atmosphere at Newhall Refinery that all patrons are sure to enjoy.

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. A favorite dish is the Osso Buco, which is braised veal shank, slow cooked in shiitake mushroom, fresh vegetable and red wine ragu, served with soft polenta and seasonal vegetables.

It was in 1993 when Executive Chef Ignacio Munoz made his start in the food industry when he and his brother opened up a restaurant in Mexico-The Red Enchilada.  After three years, he went to work at The Monar Bay Club in Dana Point, eventually making his way to the Salt Creek Grille family in Dana Point and then to Valencia, where he is currently the Executive Chef.  Hands down his most popular dish is the Cured Center Cut Double Thick Pork Chop, however Chef Ignacio’s favorite item on the menu is the New York Strip, 21-day dry-aged beautifully marbled cut of steak.  “I love food and the look on people’s faces when they love a new dish that I have created.”

Kokolita Cakes & More was established in 2011 by owner Martha Aguilera, who was once a single teen mom struggling through some hard life lessons. “I love having a bakery that’s more than just your average cupcake shop. Not only do we make delicious and unique cupcakes and cakes, but I also added my Chilean background twist with our signature empanadas.” Kokolita’s bakery takes you back to the 1950’s and sends your taste buds into savory flavor frenzy. “Some of our cupcakes are infused with alcohol- we like to refer them as our twenty one and over cupcakes as the alcohol is often not baked out- after all if Humphrey Bogart’s favorite drink was bourbon, we decided to make his dark chocolate bourbon cupcake the real deal!”  Kokolita’s is committed to high quality, unique and delicious products…It’s your one stop shop for sweet and savory treats!

There’s no doubt, Chef Tanya Green has a passion for the food she creates at Wine 661. “I love pairing food and wine and watching the reactions of guests during a magical pairing!” Her culinary inspiration stems from her travels overseas, as Wine 661 has some Italian favorites, which are featured on the menu. Constantly improving upon restaurant favorites like the popular Kobe Beef Sliders, Tanya works hard to keep patrons wanting more.  “Periodically, I change the way I dress them.  Sometimes the sliders are more traditional with bleu cheese, heirloom tomato and house made, spicy catsup, and sometimes they’re done with melted Brie and balsamic glaze on baguette.  The possibilities are endless!”

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, (pictured left) 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.  You can find Lee’s Wine Bistro on Facebook and learn more about exclusive specials.

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 51 years cooking and over 35 at Le Chene. His favorite dish is 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? WriteThis email address is being protected from spambots. You need JavaScript enabled to view it..”>info@lechene.com.

Chef Ortiz started out as a line cook some 25 years ago and was later promoted to lead kitchen manager. “I love grilling and I enjoy working with live fire.” Chef Ortiz has been in the restaurant business for over 25 years, all of which have been with Rattlers.  “I embraced our great menu since day one, and I make sure that we keep it consistent,” says Chef Ortiz. At Rattlers you can’t go wrong with their tri-tip, ribs, and chicken with their specialty sides. Their team members and consistency are what is key to making this restaurant one of the top BBQ restaurants in the Santa Clarita Valley. Rattlers is truly an established part of the community, their restaurants longstanding success is due to not only sensational food, but their exceptional team as well. At Rattlers their goal is to provide both food and service that are as delicious and affordable as when they first opened back in 1988.

Twenty-four years ago, Chef Martin De La Cruz started in the restaurant business.  A job became a passion as Martin worked his way up to chef.  Chef Martin loves to use his creativity to come up with delicious new entrées.  Wolf Creek makes everything from scratch using a wide variety of fresh ingredients. They are famous around SCV for items like their Flat Iron Steak topped with melted gorgonzola cheese, and their Cilantro Caesar Salad, a Wolf Creek twist on a traditional Caesar. We take our guest’s requests, new ideas from the culinary world, and combine them using Chef Martin’s skill and experience, to develop the Wolf Creek menu.  Wolf Creek is a unique dining, beer sampling, banquet hosting and catering experience in the heart of Santa Clarita, California. Discover their signature entrees served steaming hot next to a cold pint of their handcrafted ale and finished with house-made award-winning desserts.

Coming from a background of Asian cooking at Rustic Eatery, Chef Alex Rush found his calling in burgers and opened Rustic Burger. He was surrounded by the restaurant business his entire life. Rush uses his Asian style cooking in his burgers with the Kimchi burger, but also included on the menu are favorites like the Chili burger and the Farm burger.”  The Cali burger is the most ordered item, but the Farm is what you’ll tell your grandchildren about,” says Chef Alex, who has successfully made his restaurant a fan favorite with Facebook reviews stating, “top notch grub in SCV. Alex is the chef and is creating a very cool vibe.” Comments like these would not be possible without the tireless work Rush goes through to put out fresh ingredients like in-house made bread and local burger fixings. “We make our hamburgers and buns in house, daily. Not many people do that in the country, let alone in the SCV.”

With nearly two generations of restaurant experience Chef Leticia Salazar-Hansen has enjoyed making dishes that dazzle peoples taste buds.  Her family started a chain of Mexican restaurants back in 1970, and she opened SABOR, an upscale modern Mexican restaurant in Valencia over six years ago, then later opened another SABOR in Thousand Oaks. “My passion for food started early, I was five. I worked every part of this industry, hostess, server, manager, kitchen, and I found my passion in the kitchen.”  Chef Leticia recently opened up her new restaurant called Flavor, which is a more casual and family friendly restaurant.  “We use organic, wild caught seafood, Midwestern beef, and have 31 items on the menu and 28 different types of sauces- each dish has its own unique flavor.”

“Using spectacular combinations of crunchy shrimp coated with a slightly sweet and pungent sauce that carries a hint of garlic”, is how Chef Sam Yu describes his hit dish, Chloe’s Shrimp. Chef Sam has always enjoyed being creative in the kitchen and loves preparing tasteful dishes for his customers.  Utilizing family recipes from owner Colin Tom, Chef Sam incorporates these delicious meals into the restaurant’s menu to share with all food connoisseurs.  Whether you’re a vegetarian or gluten-sensitive, Chef Sam and the staff at New Moon strive to accommodate all dietary restrictions.  Using only the freshest quality ingredients, New Moon, conveniently located in Valencia, provides quality food with a great selection of California, French, Italian, and Australian vintages as well as a wide selection of imported beers.

Chef Poonam Parashar, owner of Parashars’ Indian Kitchen, learned the ways of Indian culinary cuisine from her mother.  Specializing in Indian food, Poonam enjoys cooking and sharing her mother’s recipes with customers in Parashars’ Indian Kitchen’s warm and friendly atmosphere.  “From my grandma, to my mom, to me, the food I serve in my kitchen is my heritage.  I have created a menu that includes all the popular North Indian foods that I grew up with that I knew people would love.” Some special recipes on the menu include butter chicken, samosas, and tandoori chicken. Parashars’ Kitchen also offers various vegetarian and alternative food options in Indian tradition.  Parashars’ Indian Kitchen’s food cooked by Poonam is both delicious and healthy and is cooked with natural ingredients.

www.persia-lounge.com

Chef Ben Drake has been creating culinary delights for 4 years now.  Chef Drake loves to create appetizing Persian dishes for customers to enjoy.  All dishes come from traditional Persian recipes with favorites like the boneless chicken kabob, hummus, and lamb shank. Chef Drake’s delectable creations can be enjoyed with the ever-present hookahs that celebrate traditional Persian and Middle Eastern culture. Persia Hookah Lounge is a healthy choice for everyone, catering to all kinds of palates, while also giving a cultural experience, complete with live music and belly dancers. Persia Hookah Lounge offers dine-in, catering, and take-out so customers can enjoy delicious Persian food all the time.

Peyton Poulsen, Executive Chef at TPC Valencia, oversees the culinary direction for the Oaks Grille restaurant.  He first joined the culinary team at TPC Valencia in 2008 and returned in 2011.  Under the direction of Executive Chef Daniel Otto, Chef Poulsen continued to elevate his culinary and management skills.
Chef Poulsen graduated from Le Cordon Bleu School of Culinary Arts in 2008, and specializes in farm-to-table cuisine. He offers an enhanced menu along with healthier dining options, including featuring several vegan and gluten-free dishes, using locally produced ingredients.

Chef Anibal Hernandes has been at Egg Plantation as the kitchen manager for over 10 years.  Every morning, you can find Anibal breaking over 2,000 farm fresh eggs.  He has had 20 years of restaurant experience all over the SCV.  He is passionate about serving up Santa Clarita’s favorite breakfast. A customer favorite is Susanne’s Chilequilas. It is corn tortillas scrambled with three eggs topped with feta cheese, fresh cilantro, chopped red and green onions, served with a side of fresh avocado, sliced tomatoes and homemade salsa.