MOVING

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MOCHI "DONUTS"

SANTA BARBARA SPOT PRAWNS, CORN FLAN, ENGLISH PEAS

SONOMA LAMB, CARROT IN TWO FORMS

SKETCHES

For me the process of creating a dish starts with notes and quick sketches of the dishes. Throughout the day I write down ideas and flavor profiles as they come to mind. At the end of service, I start sketching the dishes that I would like to start working on the following day.

"VIETNAMESE COFFEE"

CHOCOLATE BALL, CARAMEL POWDER

944 MAGAZINE

STRAWBERRY-RHUBARB

SPRING TIME DOMESTIC BEEF

We have recently started to roll out Spring dishes. Nothing says Spring better then morels and fava beans. We sous vide Wagyu striploin and cook 45 minutes at 59 degrees celcius. At pick up, we sear and glaze it with soy-garlic. Being in LA and surrounded by great produce, all the vegetables for this dish are purchased at the Beverly Hills Farmers Market.

KATSUTERA, HARRY'S STRAWBERRIES

KOBE BEEF SHORT RIB

FARMERS MARKET

"TUNA AND KING CRAB CRISPY"

FUJI, FUJI, FUJI photographed by Christine Chang

I have worked with "C.C." since I started at the Thompson Hotel. Here are a few dishes that she has photographed for me. You can view her work by clicking on the link below.
http://christinechangphoto.blogspot.com/

CHOCOLATE IN A CUP