Real Chefs Spill: What Chefs Really Eat

We took our burning question to the kitchen, where we caught up with chefs around the country to ask: “What do chefs actually eat/cook on their day off? While some were anxious to tell us all about their favorite home meals, others were just as happy to admit their after-hours plans involved a table at their favorite eatery – read on for the full scoop!

Katsuji Tanabe | MexiKosher, Top Chef: All-Stars

“Fresh, simple meals. I’ve been experimenting with homemade ramen, and I must say, it’s been fun.”

Mike Lata | The Ordinary, FIG, James Beard Foundation Award Winner

I love to cook, but anything more complicated than that eats up the whole day. I find myself gravitating to more “one pot” dishes at home like Gumbo, beef stew, and braised chicken. They’re super easy to make and freeze really well so I can enjoy them all week.

Anthony Chin | Horse Thief BBQ

I love exploring new sushi spots in Little Tokyo in Downtown LA. My favorite spots right now are Sushi Enya (order the omakase), and Kula (their $2/plate sushi is amazing).

Need more sushi recommendations? Chef Chin will be showcasing his talents at Moveable Feast LA on April 30th, an epicurean-inspired fundraiser promoting access to health services for underserviced Angelenos.

Angelo Auriana | Factory Kitchen

I am a huge fan of Japanese food, specifically sushi. You can usually find me at Sushi Gen in downtown Los Angeles on a weekly basis for their omakase experience. I’m also a regular at Sushi Q.

Experience Chef Auriana’s creations firsthand at Moveable Feast LA on April 30th, an epicurean-inspired fundraiser promoting access to health services for underserviced Angelenos.

Barry Schneider | Del Mar Fairgrounds & Racetrack

“It’s always great to not only contribute to but support our local food scene as well. When we dine out, we keep it local, grabbing a table at Jason Knibb’s 1910, Carl Schroeder’s Market Del Mar, or Brian Malarkey’s Herb & Wood.”