At Modern Luxury, connection and community define who we are. We use cookies to improve the Modern Luxury experience - to personalize content and ads, to provide social media features and to analyze our traffic. We also may share information about your use of our site with our social media, advertising and analytics partners. We take your privacy seriously and want you to be aware that we have recently made changes to our Privacy Policy, which can be found here.


3 Chefs to Know

Anh-Minh Le, Anna Medina, Laura Ness | July 20, 2016 | Food & Drink Story Eat and Drink

Read more from the Best Restaurants Issue here.

1. Ocean Orssten
After serving as Citrus’ chef de cuisine since 2013, earlier this year, chef Ocean Orssten was promoted to executive chef. While he relies on local farms, such as Coke, Comanche Creek, River Dog and Frog Hollow, Orssten’s fare is globally inspired. Start with the Maine lobster salad with tangerine oil, roasted corn and jalapeno bacon ($14), followed by the Chilean sea bass with white peach puree, coconut rice and gochujang edamame ($34). Hotel Valencia, 355 Santana Row, San Jose, 408.423.5400

2. Albert Nguyen-Phuoc
Last year, the Toll House Hotel revamped and reopened its restaurant, Verge; the moniker references its location on the edge of town. Now at the helm is executive chef Albert Nguyen-Phuoc, who deftly merges his French training (Cordon Bleu in Paris), Vietnamese heritage and 30-plus years spent cooking in the Bay Area. The result is a menu with updated comfort-food classics. While there are plenty of standouts, like Nguyen-Phuoc’s roasted beet salad ($9) and beef short ribs ($32), the freshly baked popovers—served in lieu of bread—are reason enough to book a table here. 140 S. Santa Cruz Ave., Los Gatos, 408.884.1054

3. Guillaume Bienaimé
Fans of chef Guillaume Bienaimé—previously of Marché and Portola Kitchen—were no doubt thrilled when he struck out on his own, opening Zola in late 2014. Named for writer Émile Zola, the intimate French bistro spotlights seasonal and local ingredients. The wine list—curated by Bienaimé—is split between French and California varietals. Signature dishes include his smoked salmon rillettes with mustard seeds and dill ($9), and ricotta gnocchi served with a slow-cooked egg, mushrooms and brown butter ($16). 565 Bryant St., Palo Alto, 650.521.0651

Originally published in the July issue of Silicon Valley

Have feedback? Email us at
Email Anh-Minh Le at
Follow us on Twitter @siliconmag
Follow Anh-Minh Le on Twitter @ale
Follow Anna Medina on Twitter @Annarosebushes
Follow Laura Ness on Twitter @HerVineNess


Photography by: