Chef Chuck Abair

CDR--Chuck-AdairChuck Abair | Executive Chef | CAFE del REY

At age 32, Chef Abair is already a 15-year industry veteran. He stared his career at age 17, honing his skills at Le Cordon Bleu Pasadena. When asked when his passion for cooking began, Abair can’t remember when he first caught the cooking bug but recalls “while other kids were watching cartoons, I was watching the Galloping Gourmet and Julia Childs”.

Among some of the innovations we’ll be seeing in the coming months, like wine pairings and whiskey dinners, is one of Chef Abair’s rising-stars of the new menu, Lobster Agnolotti with Black Squid Ink Pasta. Agnolotti is a type of ravioli that finds its origins in the Piedmont region of North-West Italy.

“We’re adding my own rendition of a chimichurri with tarragon which matches beautifully with the lobster and working on a larger portion size than the traditional petite  serving”

Chef Abair on Inspiration:

“I’m influenced by everything. I might get tacos one night and might be inspired or by walking through the farmers market and seeing something and trying to figure out how I could incorporate that into a sauce.”

When asked “what are you passionate about?” Abair’s smile lights up as he begins bubbling about his one-year-old daughter, Summer Nicole. “Watching her growth and development; walking and talking, is just amazing. You hear other parents talking about the changes but you don’t really know until you’re watching your daughter run around. Makes you respect your parents a lot more that’s for sure! ”