Gino Buonanoce & Salvatore Ferrara of Antonello Ristorante, Part One

Edwin Goei • OC Weekly • May 26, 2010
This may be the first time we've profiled two people at the same time for On The Line, but both men are actually on the line at South Coast Plaza's Antonello Ristorante as co-executive chefs. Forget about that idiom about “too many cooks in the...
The full article can be read on the OC Weekly website.

Related Articles

Gino Buonanoce & Salvatore Ferrara of Antonello Ristorante, Part Two

Edwin Goei • OC Weekly • May 26, 2010
Today we continue on with our profile of the two co-executive chefs at Antonello Ristorante at South Coast Plaza. Missed the first part? Click here. Otherwise… ] ————————————— CHEF GINO BUONANOCE Favorite music to cook by: Frank Sinatra. Best food...

On the Line: Azmin Ghahreman of Sapphire, Part One

Edwin Goei • OC Weekly • March 22, 2011
Before opening the much-beloved Sapphire in Laguna Beach, owner and chef Azmin Ghahreman was the executive chef of the four restaurants at St. Regis Monarch Beach Resort & Spa in Dana Point. Before that, the well-traveled, Iran-born chef studied...

Yvon Goetz of The Winery, Part One

Edwin Goei • OC Weekly • April 13, 2010
I first ate Yvon Goetz's food when he was the executive chef at the now defunct Chat Noir in Costa Mesa. It was a wonderful meal. This was way before the whole Culinary Adventures empire went kaputz. Prior to that, Chef Goetz was the executive...

On The Line: Derek Venutolo of The Capital Grille, Part One

Edwin Goei • OC Weekly • November 2, 2010
A few weeks ago, we profiled the executive chef of Seasons 52. This week, we talk to the guy upstairs. We mean that literally. Chef Derek Venutolo is the executive chef of Capital Grille, the steakhouse that sits on top of Seasons 52 at South...

Ross Pangilinan of Leatherby's Café Rouge, Part One

Edwin Goei • OC Weekly • December 22, 2010
Meet Ross Pangilinan. Born in Tennessee and raised in Orange County, Chef Pangilinan studied at Le Cordon Bleu in Pasadena before going off to cut his teeth in fine-dining establishments here and in Michelin-starred restaurants in France. Now he...