For the past 20 years, self-taught Chef Gregorio Ignacio has been capturing various tastes creating innovative creative dishes around the Eastern Hemisphere of the world and now in Los Angeles, CA. Growing up in a third world country in the South Pacific and Micronesian Islands where there was no electricity and only subsistence farming, cooking and the love expressed through it, played a vital role in his indigenous family culture. After joining the military, just before 9/11, when he wasn’t in on the ground in combat, he was in the kitchen learning and picking up more cooking skills. The tragedy of 9/11 is what inspired his first original dish creation; Miso Yaki Butter Fish that would later become his signature dish and be featured on the Food Network.
After the military, he found himself in professional kitchens training under the top chefs of Hawaii adding his authentic islander touch to food and menus for some of the biggest names in the restaurant business; Restaurants Unlimited, Nobu, Cheesecake Factory, Halekulani and Beach House. He eventually landed the position as Executive Chef for Turtle Bay Resort on the North Shore of Oahu and has catered various events for movie celebrities and businesses for up to thousands of people in attendance. He also appeared on Ann Burrell’s Top Chef Reality Show where some of his signature dishes were featured
Now as a private chef, he creates recipes and menus seasonally implementing new and old techniques for celebrities, private/corporate events, private home parties, as well as being a part of an events production company that produced events from start to finish. He also would love to career your weekly meals and teach you with his cooking classes. He just recently won people’s choice for 1 of 2 “Best Restaurant” at the Santa Monica Seafood Festival for his Ota ika dish.