THE TALENT
For one weekend, a rare concentration of culinary talent. Michelin and James Beard-recognized chefs and leading voices in the kitchen, each presenting dishes created exclusively for NOBLE Wine & Dine.
Chef Daniel Boulud
A Global Culinary Icon
Globally celebrated chef and restaurateur, he has defined modern fine dining for decades. With 54 career Michelin stars and acclaimed restaurants worldwide, his influence continues to shape the highest standards of cuisine. @danielboulud
Seigo Tamura
715 Sushi, Los Angeles
Michelin-starred chef behind 715 Sushi, earning the distinction within months of opening and maintaining it since. Known for precise technique and a refined, traditional omakase experience.
Roberto Alcocer
VALLE, Oceanside
Michelin-starred chef of Valle earning recognition less than two years after opening. Known for refined Baja Mexican cuisine rooted in regional ingredients and a modern approach.
Pedro Almeida
The Resort at Pelican Hill, Newport Beach
Portugal-born Executive Chef at The Resort at Pelican Hill, he earned a Michelin star at Midori in Sintra, Portugal. Known for refined, globally influenced cuisine shaped by precision and seasonality. @pedro_almeida_chef
Max Boonthanakit
Camphor, Los Angeles
With over 10 years of restaurant experience under his belt, including time spent with the luminary Alain Ducasse, Boonthanakit leads Camphor, in the heart of DTLA's Arts District.
Kevin Meehan
Kali, Los Angeles
New York born chef behind Kali in LA, where he has led the restaurant since 2019. Known today for a refined, modern steakhouse approach shaped by over three decades in top kitchens.
Chef Michael Reed
Poppy & Seed, Anaheim
Classically trained, award-winning chef and restaurateur, who has spent 16 years a chef for restaurants across New York and Los Angeles. Currently owns Poppy & Seed in Anaheim.
Viet Nguyen
Kei Concepts
Kei Concepts co-founder and James Beard Best Chef semifinalist, known for bold, modern Vietnamese cuisine, pushing boundaries and shaping Southern California’s dynamic dining scene. @officiallyviet
Alex Espinoza
Bottega, Napa Valley
Guatemala-born Executive Chef of Bottega Napa Valley, he leads the kitchen with a focus on Italian cuisine, seasonal ingredients, and warm, thoughtful hospitality rooted in his upbringing.
Vince Terusa
VIII by Selanne, Laguna Beach
Executive chef behind VIII by Selanne in Laguna Beach, he leads an intimate tasting menu experience rooted in seasonality, precision, and refined technique, shaped by years in top Southern California kitchens. @viiibyselanne
NOBU
Newport Beach
The Nobu team delivers traditional Japanese techniques with innovative flavors, creating a remarkable dining experience that showcases the essence of Nobu's renowned cuisine.
Erik De Marchi
Oliver's Trattoria, Irvine
Born in Imola, Italy, Chef Erik De Marchi brings authentic Italian cuisine to Laguna Beach with Oliver’s Osteria, a Michelin Bib Gourmand-recognized restaurant.
Ross Pangilinan
Mix Mix, South Coast Plaza
Trained in a two-star Michelin restaurant in France, Chef Ross now leads Mix Mix, Terrace by Mix Mix, and Remix Kitchen Bar, earning top accolades, including a Michelin Bib Gourmand.
Ben Martinek
Pendry Newport Beach + Elwood Club
Culinary Director of Pendry Newport Beach and The Elwood Club, Chef Ben brings over 13 years with the Montage family, delivering refined cuisine rooted in precision and experience.
"JoJo" Ruiz
SET Steak & Sushi, Newport Beach
A San Diego native, Executive Chef and Partner of San Diego restaurants: Lionfish, Serea and SET Steak & Sushi earning the prestigious accolade of James Beard Certified Smart Catch Leader.
Riley Huddleston
The Mayor's Table, Newport Beach
Executive Chef-Partner, The Mayor's Table
His culinary prowess is a captivating fusion of classic French training, contemporary techniques, and a re-imagined twist on American cuisine.
Daniel Hohng
The Park Club, Costa Mesa
Globally trained chef leading The Park Club, with experience at Spago under Wolfgang Puck and Astrid. Known for refined, French-inspired cuisine with a modern, seafood-driven approach.
Brandon Hall
Thyme Well Spent, Costa Mesa
Chef behind Thyme Well Spent, known for thoughtful, ingredient-driven cooking that highlights seasonality and technique. His approach blends refined execution with a modern, approachable point of view. @chefbrandonhall
Jimmy Matiz
Matiz Cuisine, Las Angeles
Chef and founder of Matiz Cuisine, known for bespoke, Michelin-level private dining experiences, blending global influences, refined technique, and elevated service for discerning clientele. @chefmatiz
