We asked some of the top toques in town this question to tell us their preferred dining spots when they are not in the kitchen. The results are informative, thoughtful, and show a heartfelt appreciation for their fellow chefs.
Ashley James
The Beverly Hills Hotel
Culinary Director Ashley James was last seen in Philadelphia as Vice President of Culinary at (Stephen) Starr Catering Group after a long career with Four Seasons properties from Los Angeles to Mexico and South America. British-born James is happy to be in Beverly Hills. “I’m delighted to be the culinary guardian of this wonderful hotel,” he told the Courier.
“A few of my favorite spots are Spago; you can never go wrong with the classics and their wiener schnitzel is exceptional, and also Cipriani. I am a huge fan of the impeccable old-school service and elegant Italian atmosphere. Veal Milanese is one of my favorite dishes here, and their wine and cocktail selection, especially the Bellini, are outstanding.”
James is also partial to Culver City’s Bianca. “It’s close enough; the restaurant and bakery have exceptional pastries and bread, authentic empanadas, provoleta (grilled Provolone cheese Argentine style) and delicious chocolate alfajores you won’t find this good outside of Argentina.”
Luca Maita
novikov
Hailing from Catania, Sicily, Novikov Executive Chef Luca Maita was born into a family of fishermen. His background in seafood is combined with a love for traditional Sicilian dishes, which brought him to kitchens in London, Australia and the U.S., where he joined the team at LAVO Ristorante in West Hollywood.
Now at Novikov, he is bringing patrons an incredible seafood program, including his favorite, whole branzino flown over weekly from the Mediterranean. “You can pick and choose how you prefer it to be cooked; my favorite is roasted in the wood fire oven,” he said.
Maita added, “I love working in Beverly Hills because of the amazing community. Everyone enjoys great food and good vibes. I feel that Novikov is a great addition to the neighborhood with the perfect concept that many people were waiting for. I’m new to the city, but I enjoy going to Funke, Il Pastaio and Osteria Gucci for a great dinner and a glass of wine.”
Preston Madson
gravitas
Executive Chef Preston Madson from New York City by way of Georgia will be helming the culinary concepts at the new Gravitas private members club on Camden Drive. “The Beverly Hills culinary scene has rapidly modernized in the past few years; it’s exciting to be a part of bringing Gravitas into the conversation,” he told the Courier.
“My favorite local spot is The Cheese Store of Beverly Hills—I love their sandwiches. I’m also a regular at Gjusta (Venice), Sonoratown (mid-city) and Saffy’s (Middle Eastern in East Hollywood). I love food from that part of the world—but at the end of the day, I love to cook for myself and my family,” Madson said.
joe garcia
Hotel Bel-Air
Santa Barbara native Culinary Director Joe Garcia, who also worked at The French Laundry, took over the reins at the Hotel Bel-Air kitchen earlier this year and is very enthusiastic about having access to world-class produce from Santa Monica to Santa Barbara. “I guess this is why I ultimately see myself as a steward of the local farmers who share their hard work and tireless efforts with our guests. They sure do make me look good,” he told the Courier.
Garcia added, ”One of my absolute favorite places in the world is The Cheese Store of Beverly Hills where I often go for their Macellaia sandwich. The Honor Bar’s fried chicken sandwich is always a great choice for lunch or dinner. On a ‘splurge day,’ Funke is great for some killer pasta. And Lawry’s for prime rib and a Manhattan on a Sunday night will always make me happy.”
Marcos spaziani
Lou’mar
You might recognize Venezuelan-born chef Marcos Spaziani from Bravo’s “Below Deck,” but you can now find him, along with partner chef Louis Huh, in Beverly Hills at Lou’Mar just above Nerano. They have recently revamped the menu to feature shareable seafood tapas including Peruvian sashimi in citrus sauce. The duo also owns a fast-casual take-out concept in Korean Town, Toast and Rice.
When chef Spaziani is not surfing in Laguna Beach or skiing in Big Bear, you can find him eating Korean BBQ at Hanu in Koreatown. “They bring you brisket, short rib, pork belly, seafood, and little side dishes. I drink a lot of soju there—especially with Louis when we know we are not going to work the next day—but sometimes we do,” said Spaziani. Back in Beverly Hills, his favorite spot is close by. “When I’m not working, I go downstairs to Nerano and eat a lot of Margherita pizza and tiramisu.”
