Los Angeles native Roy Choi is one of the city’s true ambassadors, from co-founding the groundbreaking Kogi BBQ Truck to the Caribbean-style Sunny Spot, his recent cookbook/memoir, L.A. Son and his latest venture, POT at The Line. Named one of Food & Wine’s “Best New Chefs” in 2010, the classically-trained Choi opened his first sit-down restaurant, Chego, in April 2010. The casual eatery was an instant hit, serving “LA-in-a-rice bowl” mashups like the Chubby Pork Belly (kochujang-lacquered Kurobuta rice bowl), Sour Cream Hen House (marinated grilled chicken), and “snacks” like Ooey Gooey Fries and 3PM Meatballs. In May 2013, Choi moved Chego from its original Palms location on the Westside, to Chinatown in Downtown LA.

In November 2010, Choi opened his “modern picnic” concept, A-Frame, in Culver City. The playful Asian-inflected menu - served in a striking space that formerly housed an IHOP - ranges from furikake kettle corn and sesame leaf-wrapped shrimp tempura, to “Octopi L.A.” (charred octopus) and hoisin chili-glazed baby back ribs. The “Fried Chicken Picnic,” only available during weekend lunch or Monday dinner, is one of LA’s best all-you-can-eat deals.

Michael Cimarusti is one of the most highly regarded and respected chefs in the country. His superlative LA resume includes chef de cuisine at the legendary Spago, executive chef at Water Grill, and his current role as partner/chef of the two Michelin-starred Providence. Cimarusti, a perennial James Beard Award nominee, is also a constant presence at fundraising events, donating his time to worthy causes such as L.A. Loves Alex’s Lemonade. Opened in 2005, Providence is regarded as one of the best seafood restaurants in the country, a refined dining experience showcased in five- or nine-course tasting menus, as well as Cimarusti’s celebrated Chef’s Menu, spanning some 16 courses.

From helming the kitchens of the acclaimed L’Orangerie and Bastide (both earned the prestigious Mobil Travel Guide Five Star Award), to his wildly popular LudoBites series of pop-up restaurants and his current stint as a judge on The Taste, Ludo Lefebvre continues to make a considerable impact on the culinary scene in LA and beyond. In April 2013, Lefebvre teamed with Jon Shook and Vinny Dotolo to open his first brick-and-mortar restaurant, Trois Mec. Located in a minimall off Highland Avenue near Melrose, the intimate restaurant offers guests who are lucky enough to score a presale ticket a five-course dinner for $75.

Lefebvre opened LudoBird at the world-famous STAPLES Center in October 2013, serving the same buttermilk Provençal fried chicken that was showcased at his popular LudoTruck. Located next to Section 101 on the Main Concourse, LudoBird offers dark and white meat options, a fried chicken sandwich, popcorn chicken, honey garlic glazed wings, and sides such as Ludo Slaw, honey lavender biscuits, potato salad, and house-made Ludo Chips.

The partnership of Jon Shook and Vinny Dotolo began over a decade ago in culinary school. Their Caramelized Productions catering company became a breakthrough success, leading to their 2 Dudes Catering show on the Food Network and an award-winning cookbook, Two Dudes, One Pan. With their catering company going strong, the duo opened Animal in the Fairfax district in June 2008. The accolades quickly followed, including a 2009 James Beard Award nomination for Best New Restaurant, and the duo being named “Best New Chefs” by Food & Wine, and “Rising Star Chefs” by Star Chefs. Animal’s famed munchies for carnivores include dishes such as oxtail gravy poutine; pig ears with fried egg, chili, lime; and crispy sweetbread with JW’s black sriracha.

Shook and Dotolo followed on their widely-praised restaurant debut a few years later with Son of a Gun, which opened on Third Street in February 2011. Compared to Animal’s minimalist interior, the Son of a Gun decor is downright jaunty, featuring wood panels and numerous nautical items, such as life preservers, fish, anchors and more. The menu is likewise sea-focused, with fresh and seasonal items that include raw Ora King Salmon with jerk spice; uni with burrata and yuzu; shrimp toast with sriracha mayo; black sea bream; and back on land, a standout fried chicken sandwich.