Executive Chef Job Carder
Chef Job Carder spent the first 6 years of his career working his way up the hierarchy of Patina Group restaurants, honing his talents in every area of the professional kitchen from butchery to desserts. Job was recruited by Café Bizou in Santa Monica as their executive chef, a position that made Job the youngest executive chef in the Los Angeles area at the age of 24.
In August of 2007 Chef Carder headed up the team at Manzanita Restaurant in the heart of the Sonoma County wine country, in Healdsburg. At Manzanita, Chef Carder received a double gold, gold and two silver medals for his recipes from the Sonoma County Harvest Fair and Published recipe’s in Sonoma County’s “Tasting Along the Wine Road” cook book. He was also the featured Chef of U.C. Davis’s Sonoma County Meat Buying Club.
In 2010, with Chef Carder opened Dish Bistro, they were named by Pulitzer Prize winning food critic Jonathan Gold, his favorite restaurant in Pasadena. At Dish Bistro, Chef Carder received 3 stars from Merrill Schindler, the Los Angeles Zagat Survey editor, food critic for the Star News and host of KABC’s “Feed Your Face”. Chef Carder also received the Los Angeles Magazine’s Best New Restaurants 2010 for Glendale, Pasadena and San Gabriel Valley and was voted “Best New Restaurant” in San Gabriel Valley by “THE” Magazine.
In 2013, During Chef Carder’s time at Plate 38, he hosted many of Pasadena’s Muir Ranch’s Youth Farm dinners and won best chef in Pasadena, 2014 and 2015, by the readers of the Pasadena Weekly.
Several years later, Chef Carder took the executive chef position with the nation’s largest gin bar, at the time, The Flintridge Proper. At The Proper, they were voted and the cover of Thrillist’s “LA’s 11 best under-the-radar burgers” Chef Carder continued his work with Muir Ranch’s Youth Farm where one of his fundraising dinners, was covered in National Geographic.
Over the last 20+ years, Chef Carder has sought out the best in the restaurant business, in the kitchen, on the dining room floor and with the farms. Teaming up with them and nourished these relationships over the years, creating loyalties and respect, both to him and his food.