These Culinary Geniuses From Mastro’s, Island Hotel, The Winery and Andrea Ristorante Serve Up Their Very Best
Written By: Aimone Barabino Favorite Chefs in Newport Beach
We are sure that many of you like to have dinner at certain restaurants around the area you live in. You like to eat there because of the unbeatable taste of their main courses or their never ending list of desserts and digestive liquors. Now, let me ask you a question; have you ever thought about the chef behind every single dish at your favorite restaurant? Thanks to our loyal readers who were kind enough to vote, we have gathered together questions, and their respective answers, for four of Orange County’s favorite chefs in Newport Beach. Stay tuned: you are in for a treat, people!
Executive Chef Eduardo Albarran
Q: Why and how did you start your career in the restaurant industry?
EA: At first it was just a job and I quickly realized that this is what I wanted my career to be. I loved the challenge and that you really have to be passionate about food in order to be successful in the kitchen. I started from the bottom washing dishes at a small Asian restaurant in Costa Mesa.
Q: What does it mean to you to be voted as one of OC’s favorite chefs in Newport Beach?
EA: It means a whole lot, I’m thankful to even be considered. Newport Beach has a lot of amazing restaurants and chefs.
Q: What are you passionate about outside of the kitchen?
EA: Spending time with my family and going to church. Both are the foundation to my happiness.
Q: What is your favorite dish, and at what restaurant?
EA: My favorite dish is Pho from a small Vietnamese restaurant in Santa Ana. It is so comforting and simple. It always makes me feel good, especially on a rainy day.
Q: Where do you see yourself in the next 5-10 years?
EA: I’m not quite sure, the restaurant industry is an ever changing one. All I know is that I will be cooking.
Q: What advice would you give to a young aspiring chef?
EA: To work hard, do what you love and don’t let anyone tell you that you can’t!
Q: When off work, do you prefer to eat at home or go out?
EA: I love to eat at home, my wife and I joke that I am the chef at work but she is the chef at home. She is an amazing cook. She makes me my favorite meals that always hit home!
Q: Describe to me your typical day at work.
EA: I like to think of it as getting ready for a show everyday. I make sure all the right pieces are in place. All the product is here, all the cooks are here. That everyone is ready and in the right mindset. Come opening time the show starts and every service is different. Every service has its own unique challenges but that’s what makes it so fun. That we as a kitchen team rely on each other to get through the challenge. You strive for that perfect shift. That seamless service. Then you wake up and do it all over again.
Q: We all know that chefs work long hours; how do you keep a healthy work/life balance?
EA: I’m lucky to have a wonderful wife and family. They are very supportive and understanding. We have fun every chance we get. Staying healthy and positive is the goal.
Mastro’s Ocean Club Newport Beach
8112 East Coast Hwy
Newport Coast, CA 92657
www.mastrosrestaurants.com
Executive Chef David Man
Q: Why and how did you start your career in the restaurant industry?
DM: After graduating from USC, I decided to choose a career based on what I really liked to do. Food has always been such an important part of my life, so I decided to go to culinary school.
Q: What does it mean to you to be voted as one of OC’s favorite chefs in Newport Beach?
DM: I’m a SoCal native and have lived and worked here my whole life, so it’s a tremendous honor and very flattering. It really means a lot to me to be respected by the people who live and dine in Newport Beach and nearby.
Q: What are you passionate about outside of the kitchen space?
DM: I still love to cook and entertain even when I’m home with my family. I love spending time being with my two young girls and watching them grow up. I also like to play golf (I try for once a week) and I’m an avid fan of most sports.
Q: What is your favorite dish at the Island Hotel?
DM: I just love our salmon. It is so light and perfectly cooked. We serve it with warm potato salad and asparagus with crème fraîche. There is also something that I crave, but our banquet chef TC makes it just for us chefs and cooks—his own Nashville Fried Chicken. Maybe someday he’ll share his secret recipe.
Q: Where do you see yourself in the next 5-10 years?
DM: I’m dedicated to my work and my core team here at Island Hotel, and I truly hope to retire here. But if not, toward the end of my career, I’d love to open up a café that serves breakfast and lunch and is only open five days a week. That would be an ideal situation.
Q: What advice would you give to a young aspiring chef?
DM: One thing I tell my all young chefs is: Don’t rush moving up the ladder. Take your time to build that good, important solid base. It’s some of the same best advice I received from Mark Kropczynski, one of the first chefs I worked under.
Q: When off work, do you prefer to eat at home or go out?
DM: I have two young girls that I love to be with, so I definitely prefer to eat in and cook at home. Although, my kids will certainly never say “no” to going out for pizza.
Q: Describe to me your typical day at work.
DM: First, I check in with my culinary team to go over the day’s events to ensure our guests have a high-quality experience when they dine with us. Then, I head to various hotel meetings to discuss future food and beverage strategies, training and other operational plans. And, of course, I’m behind the line in the kitchen from time to time doing what I like to do.
Q: We all know that chefs work long hours, how do you keep a healthy work/life balance?
DM: I do work 10 to 14-hour days, but I try to always take my two days off a week to keep things balanced. On those days, I get time to decompress and spend quality time with my kids, who are the most enjoyable parts of my life.
Island Hotel Newport Beach
690 Newport Center Dr
Newport Beach, CA 92660
www.islandhotel.com
Executive Chef, Partner, Yvon Goetz
Q: Why and how did you start your career in the restaurant business?
Yvon Goetz: I have worked in quite a few famous kitchens and alongside very famous Chefs, but none of them come close to what my grandparents gave me – from all aspects. They are the real reason I am in this business. They taught me about life, values and, as far as cooking, they gave me the best apprenticeship possible. Teaching me all the basics about cooking and respecting the fruits and vegetables that he was very proudly growing in his garden. We were doing everything from jams, canned fruits, Cornichons, crème fraîche, fromage blanc, homemade schnapps, charcuterie, breads, pastries and the list goes on and on and on. I was very, very fortunate to be part of it.
Q: What does it mean to you to be voted as one of OC’s favorite chefs in Newport Beach?
YG: It’s always an honor to voted one of OC’s favorite chefs since there are a lot of great chefs in the area!
Q: What are you passionate about outside of the kitchen space?
YG: I am an avid runner (I love to run marathons), traveller, big soccer fan, and you’ll see me at quite a few Denver Broncos games!
Q: What is your favorite dish at The Winery?
YG: YG’s Alsatian Pizza, by far. It’s a dish I grew up with in Alsace – my grandparents made it for me as a snack after school. It’s unique in flavor and my guests will agree, it’s a must-try dish at The Winery.
Q: Where do you see yourself in the next 5-10 years?
YG: Traveling more and hopefully taking it easy!
Q: What advice would you give to a young aspiring chef?
YG: Don’t worry about the money or hours when you’re starting out, just be passionate about what you do!
Q: When off work, do you prefer to eat at home or go out? Why?
YG: I love to eat home, but eating out is part of my job. I love to try different places, and see what’s new and where the trends are headed!
Q: Describe to me your typical day at work.
YG: Coffee, run, work, bubbles, sleep. Repeat.
Q: We all know that chefs work long hours, how do you keep a healthy work/life balance?
YG: Once in awhile you need to disconnect and take care of yourself. Take time with your family and friends. Do a little traveling and step away from daily routine. That’s the only way you’ll stay refreshed and invigorated!
The Winery Restaurant & Wine Bar
3131 West Coast Hwy
Newport Beach, CA 92663
www.thewineryrestaurant.net
Head Chef Jonah Amodt
Q: Why and how did you start your career in the restaurant business?
JA: Growing up in the rainy Pacific Northwest, I cherished the summer season outdoor festivals, especially when I helped prepare food for a family friend’s local catering company. When I was a teenager, I realized how much I enjoyed cooking and started dreaming of becoming a restaurant chef.
Q: What does it mean to you to be voted as one of OC’s favorite chefs in Newport Beach?
JA: Having this vote of confidence means a lot to me. Locals around Newport and Orange County are so supportive of their neighborhood restaurants, including our own Andrea here at Pelican Hill.
Q: What are you passionate about outside of the kitchen?
JA: Outside the kitchen, I take every opportunity to soak up our idyllic Southern California climate by visiting parks and playing sports with my family. Growing up in the rainy Pacific Northwest, I didn’t have the year-round sunshine that my two kids get to enjoy.
Q: What is your favorite dish at Pelican Hill?
JA: My favorite dishes are the ones that feature the season’s freshest ingredients, like grilled peaches and burrata in the summer and our endive, butternut squash and apple salad with sage pesto. It’s the perfect combination of all the beautiful flavors fall offers.
Q: Where do you see yourself in the next 5-10 years?
JA: I hope I’ll still be one of Newport Beach’s favorite chefs in 5-10 years!
Q: What advice would you give to a young aspiring chef?
JA: Don’t be afraid to fail. This industry is full of challenges, so stand your ground and build confidence in your skill set. That unwavering passion will take you far. Be open to criticism and use it at a tool to improve, but don’t let criticism sway your integrity as a chef.
Q: When off work, do you prefer to eat at home or go out?
JA: I’m a homebody at heart. Being at home with my family, cooking and enjoying all the little things makes me appreciate everything I have and what I work so hard for. Having my two kids help me cook at home always puts a smile on my face. Eating isn’t just about the food; it’s about the memories you create with people around you while enjoying that food.
Q: Describe to me your typical day at work.
JA: Most of my day consists of focusing on the details and communicating effectively to ensure everything comes together cohesively. I meet with our Andrea General Manager to discuss our nightly business. I personally contact our guests about their experiences at Andrea. I have many conversations with our culinary team about the ingredients we use and why we prepare them a certain way. When we all share the same vision, we can consistently provide that outstanding experience for each and every guest time after time.
Q: We all know that chefs work long hours, how do you keep a healthy work/life balance?
JA: I dedicate a lot of time to serving our guests here at Andrea. I enjoy getting to know each table of guests and hearing their feedback. When I have a day off, I take time to reflect on what’s working well and what opportunities we have to improve, based on the feedback I receive. I relax and come back refreshed with a renewed passion for my work.
Andrea Ristorante, The Resort at Pelican Hill®
22701 S Pelican Hill Rd
Newport Coast, CA 92657
www.andreanb.com
The Votes Are In: These Are Your Favorite Newport Beach Chefs
