Meet L.A.'s Best-Looking Chefs & Try Their Fave Recipes

Sure, Bourdain is an obvious babe, but who could keep up with all that traveling? David Chang's definitely got something, but his bad-boy rep could be a challenge relationship-wise. And, Duff Goldman — to be honest, we see him as more of a bestie than a boyfriend.
Though, before you shed those (onion-free) tears, we’re dishing up some good news: We've found four ridiculously good-looking L.A. chefs, from the hottest kitchens in town, that prove food (and presentation!) is definitely the way to a girl's heart. Click ahead to see each of the recipes they’re currently craving.
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1 of 4
Noah Galuten
Executive Chef at Bludso's Bar & Que
Current Favorite Dish To Cook For Himself: Pasta Fagioli (Serves 3)

Ingredients:
12 oz. dried pasta (He prefers orechiette, medium shells, or gnocchi)*
2 28 oz. cans whole, peeled tomatoes with basil**
15 oz. can cannellini beans
1 bunch fresh basil, washed, dried, and sliced into thin ribbons
4 cloves garlic, peeled and thinly sliced
Extra-virgin olive oil
Red chili flakes
Parmigiano-Reggiano for finishing
Salt and black pepper to taste

Directions:
1. Bring a pot of well-salted water to a boil on the stove. Once the water is boiling, add the pasta and cook until al dente. The pasta can be cooked a little ahead of time if need be, drained, and set aside, as it will be added to the hot soup at the very end.
2. Drizzle about 1/8 cup olive oil into a heavy-bottomed pot or dutch oven over medium heat.
3. Add the canned tomatoes to a large mixing bowl and crush them with your hands. It should be chunky and not overworked. Discard any bits of skin or especially tough stem pieces.
4. Once the oil is hot, add the garlic and fry until it is beginning to turn golden in color. Add a small pinch of chile flakes.***
5. Add the cannellini beans with their juices, and stir. Season with salt and black pepper.
6. After about 3 minutes, add the crushed tomatoes along with more salt and pepper and about half of the basil.
7. Stir, raise the heat to medium-high, and bring the soup to a gentle simmer. Then cover the pot and drop the temperature to medium-low. It should barely be bubbling. Stir occasionally.
8. After 7 minutes, add the cooked pasta to the broth, stir, bring back to a simmer, and then remove from heat. Taste for seasoning and adjust accordingly.
9. Serve immediately into deep soup bowls and garnish with basil, grated cheese, and a drizzle of olive oil.

* The shell-like pasta, not the dumpling.
** "Muir Glen brand tomatoes work well, though I grew up on Progresso," says Galuten. "Ideally you want canned tomatoes with a thinner tomato juice, rather than the thick, puréed type."
*** You can make it spicy if you'd like, but this dish tends to work better if the heat is very, very subtle.

Photos: Courtesy of Noah Galuten
2 of 4
Roy Choi
Pioneer chef behind Kogi food trucks
Current Favorite Dish To Cook For Himself: Blackjack Quesadilla (Serves 4)

Ingredients:
4 12-inch flour tortillas
4 cups shredded cheddar-jack cheese
4 cups small diced onions
2 cups chopped cilantro
4 cups cooked and chopped spicy pork (recipe below)
2 limes, halved and juiced
12 oz. salsa verde (recipe below)
4 tsp. crushed and toasted sesame seeds
8 tbsp. canola oil
1 tsp. kosher salt

Directions:
1. Mix onions with cilantro, salt, lime juice.
2. Cook and chop pork.
3. Place oil on hot griddle and grill chopped pork and onion mix till caramelized.
4. Place tortilla on oiled griddle and add cheese to half.
5. Place pork mixture on the cheese.
6. Fold over tortilla and cook on both sides till blistered.
7. Cut into four slices and drizzle salsa verde over and sprinkle sesame seeds.

Spicy Pork
Ingredients:
1.5 gallons kalbi marinade (recipe below)
8 cups kochujang (korean chili paste)
2 cups kochukaru (korean chili flakes)
12 jalapenos, stemmed and halved
2 cups sugar
2 cups garlic cloves

Directions:
1. Puree everything above until smooth.
2. Add pork belly and pork (sliced) and marinate for at least 2 hours.

Kalbi Marinade
Ingredients:
1/2 gallon soy sauce
1/4 gallon maple syrup
5 cups sugar
5 yellow onions, peeled and quartered
1.5 bunch green onion, stemmed
1.5 cups garlic cloves
2 kiwis, peeled
1 Asian pear, peeled and cored
2 cans Sprite or 7-Up
1.5 cups pure sesame oil
1 cup sesame seeds, toasted
2 cups fresh orange juice
1.5 cups aji mirin
1/8 cup black pepper

Directions:
1. Puree all of the above until smooth.

Salsa Verde
Ingredients:
8 cups canola oil
2.5 garlic cloves
1 ear yellow onion, peeled and quartered
10 jalapenos, stemmed and halved
24 bunches cilantro, cleaned and chopped coarsely with stems
1 cup toasted sesame seeds
1 cup kosher salt
2.5 cups fresh lime juice
2.5 cups fresh orange juice

Directions:
1. Confit garlic slowly with oil over medium flame, stirring constantly till deep brown.
2. At the same time, char the onions and jalapenos until almost black over a grill or in the broiler.
3. Let all items cool down and combine.
4. Add all other ingredients and puree till smooth.

Photo: Courtesy of Roy Choi
3 of 4
Daniel Shemtob
Owner & Co-Founder of The Lime Truck and TLT Food
Current Favorite Dish To Cook For Himself: Blue Crab Grilled Cheese (Serves 8)

Ingredients:
1lb crab claw meat
6 oz. cream cheese
15 pieces of scallions
6 oz. shredded cheese (preferably jack or cheddar)
6 oz. mayo
1tbs. lime juice
2 tbs. garlic powder
3/4 tbs. kosher salt
2 tbs. dijon
1 cup Panko

Needed after the above mixture is complete:
1 stick butter
1 lb. shredded cheese
1 loaf sourdough bread (preferably thick cut)

Directions:
1. Mix all ingrediants in a bowl, adding the crab last so it doesn’t break up too much. Taste the mixture to make sure the salt is right.
2. Make the mixture into a patty about the size of the bread and about 1/2 inch thick.
3. Heat pan on medium-high heat with a little bit of butter, just to coat the pan.
4. Put crab mixture directly on the pan and heat for about 1 minute.
5. Butter both side of the sourdough and add crab mixture. Add a layer of shredded cheese (roughly 2-3 oz.) and cook through for about 2 minutes on each side.
6. Cut in half or quarters and enjoy!

Photo: Courtesy of Daniel Shemtob
4 of 4
Dan Abrahamian
Chef at Lucques
Current Favorite Dish To Cook For Himself: Eggplant with Walnuts and Honey (Serves 2)

Ingredients:
1 1/2 lb. baby eggplant
1 bunch field arugula
1 bunch treviso
4 cloves minced garlic (medium)
1/3 cup and 3 tbs. extra-virgin olive oil
1/4 cup red-wine vinegar
1/4 cup sherry vinegar
1/3 cup toasted walnuts, chopped
1 tbs. chopped parsley
3 tbs. Abbamele

Directions:
1. Wash and dry arugula and treviso.
2. Cut eggplants in half, toss in olive oil, salt, and minced garlic.
3. Roast in the oven at 425-degrees until the eggplant is softened and the faces are golden.

Directions For The Dressing:
1. In a saucepan, combine both vinegars.
2. Reduce by half. Add the Abbamele, chopped walnuts, chopped parsley, and 1/3 cup olive oil.
3. Combine salt and pepper to taste.

Last Step:
Gently arrange the treviso, arugula, and eggplant on a platter and drizzle the dressing over the top.

Photo: Courtesy of Dan Abrahamian
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