By: ERIN MICHELLE NEWBERG
Meet three of Los Angeles’ most riveting chefs, who sprinkle your palate with epicurean delights at the city’s most coveted private-member clubs.
MARCEL VIGNERON
Not only does Vigneron oversee the entire F&B program for the property; he is as hands-on as it gets at Lemon Grove ‚ a members-only eatery for lunch and open to the public for dinner. He takes pride in the local inspiration found across his menu, “hence us creating a ‘Chitarra’ (guitar in Italian) pasta dish inspired by our neighbors at Capitol Records,” Vigneron explains. “The Tom Kha sauce is a nod to our other adjacent community in Thai Town.” What makes Lemon Grove unique is “a culmination of everything I have ever learned throughout my culinary career thus far. It is inspired by the deep-rooted gastronomic traditions and the melting pot of cultures that make up our beautiful City of Angels.”
FERNANDO DARIN
Appointed by celebrity chef Michael Mina to spearhead HEIMAT’s health-centric ethos, Darin relishes in the environment that supports members who take wellness seriously. “It inspires us to create healthy dishes, not to mention the gorgeous building we work out of!” he claims. Darin’s favorite menu item is “The Moqueca.” “It is close to my heart, and it has been made by my family since I can even remember,” he adds. “Funny enough, it barely made it onto the menu when we fi rst opened.” Ironically, it became a guest favorite. With the winter upon us, Darin’s seasonal dishes will include his famous roasted sunchoke soup, to “keep his guests’ souls warm and comforted.”
ANDREA CAVALIERE
For the past 17 years, Cavaliere has appreciated his work environment – not only for the majestic views but for “the relaxed vibes,” he says. “It does not hurt that Little Beach House Malibu is surrounded by farms and vineyards, so we can use amazing local ingredients for our dishes straight from the region.” Cavaliere’s favorite plates include the “Brick Chicken” with spicy aioli, tomato, grape, and Thai salad and “Whole Wood Fired” served with turmeric, lemon, and mint. He is currently working on extending the plant-based menu options, including nachos “for the ultimate late-night snack on our late-night menu and a new spicy Snapper Green Curry.”