Chuck Abair, Executive Chef
Executive Chef Chuck Abair is no stranger to the kitchen. A Southern California native, he first learned to cook with the help of his grandmother and, with the encouragement of his family, soon decided to become a professional chef. After earning his degree from the California Culinary School of Arts in LA, Chef Abair worked in a number of restaurants throughout the city including the Viceroy Hotel, Anisette, and Westwide Tavern. He also refined his skills alongside Chef Michael Cimarusti at Water Grill, following him to Providence to earn the role as a Michelin Star sous chef.
Today, Chef Abair brings his extensive experience to our kitchen in Marina del Rey, showcasing his passion for fresh, local cuisine inspired by the flavors of the French and Italian Riviera. Using the area’s best, sustainable seafood, local produce and made-from-scratch accompaniments such as hand-rolled pasta and freshly baked bread, Chef Abair brings memorable flavors to each and every one of his beautifully presented dishes.