MC: Sushi from Sushi Noguchi in Yorba Linda.
Marc Johnson EXECUTIVE CORPORATE CHEF, RED O TASTE OF MEXICO Q: If you could only use three ingredients for the rest of your life, what would they be? Marc Johnson: Pig, potatoes and eggs. Q: Where do you draw inspiration from? How do you exhibit it at work? MJ: I get my inspiration first by what’s in season, then I start matching that ingredient to others that would have a nice relationship with each other. Like apples and cinnamon. From there I start composing the dish in my head— Is it salad? An [appetizer] or entrée? What does it look like? What makes it interesting? How can we apply a texture a color, etc.?—until something special is made. At work I ask my cooks, chefs, and staff what excites them, their inspiration and excitement help trigger mine! Q: How do you personally, or Red O, stand apart from the rest in such a large industry? MJ: Food and service. We source out the best ingredients to use and we take huge pride in training our staff effectively so they can deliver the best course of service to our guest. Q: What does it take to run a kitchen successfully? MJ: Organization, teamwork, communication, and cleanliness.
Juan Nuñes CHEF, LA VIDA CANTINA Q: Where do you draw inspiration from? How do you exhibit it at work? Juan Nuñes: I draw my inspiration from my mentor and my mother. I exhibit it at work by using my passion to influence my team to have pride and give their all.
only fresh ingredients and use our La Vida ‘sason’ to make our dishes stand out.
Q: How do you personally, or La Vida, stand apart from the rest in such a large industry? JN: We take pride in using
Q: If you could only use three ingredients for the rest of your life, what would they be? JN: Chiles, flour, and steak.
52 LOCALE MAGAZINE
Q: If you could eat one thing in Orange County for the rest of your life (not from your restaurant), what would it be? Josh Severson: The Shark Bite from Beach Hut Deli! It’s got it all: ham, Swiss, bacon, cream cheese, lettuce, Tabasco, BBQ sauce and mayo on toasted garlic cheese bread—a winning creation. Q: If you could only use three ingredients for the rest of your life, what would they be? JS: Wow, only three ingredients? I’d have to say: European cream butter, Cabernet wine, and a slice of great bread made with love! Q: Where do you draw inspiration from? How do you exhibit it at work? JS: I get the majority of my inspiration from my two boys who are always willing to try any of my food! If it meets with their approval, I generally think it’s a winner across the board. Then, I fine tune the preparation and plating to please our dining guests at the restaurant. Q: What does it take to run a kitchen successfully? JS: Patience and understanding. And, a sip of Scotch after a long week. Q: How do you personally, or Selanne Steak Tavern, stand apart from the rest in such a large industry? JS: At Selanne Steak Tavern we strive to make everyone feel at home with our warm atmosphere, excellent friendly service and approachable food that guests say they truly enjoy. Also, what might set us apart from other restaurants in our demographic is that we truly do buy and select the very best products on the market.
Q: What does it take to run a kitchen successfully? JN: Attention to detail as well as organization. Keeping my team focused, motivated, as well as happy also is a key to our success.
LA VIDA CANTINA 1870 Harbor Blvd, Costa Mesa, CA 92627 949.612.2349 | www.lavidacantina.com
EXECUTIVE CHEF, SELANNE STEAK TAVERN
JN: King Crab from Captain Jack’s
SELANNE STEAK TAVERN 1464 South Coast Hwy Laguna Beach, CA 92651 949.715.9881 www.selannesteaktavern.com
Photos - La Vida Cantina & Selanne Steak Tavern: Andrea Domjan | Red O Taste of Mexico: Heather Young
RED O TASTE OF MEXICO 143 Newport Center Dr Newport Beach, CA 92660 949.718.0300 www.redorestaurant.com
Joshua Severson