the 2025 Pacific Wine & Food Classic chefs and Restaurants

Owner / Executive Chef Karla Vasquez

Chelas Mexican Restaurant & Catering

Chef Leo Razo, Villa Roma and Cambalache, World Paella Championship winner

 Chef Ronnie Chavez, Trevor's at the Tracks

Creative Chef Raul Casillas, Puesto

Chef Peter Petro, Bosscat Kitchen & Libations

 Executive Chef Ugo Allesina, Prego Restoranti 

Chef Rich Mead, Farmhouse at Roger's Gardens

Owner & Chef Henry Pineda, Lola's by MFK

Executive Pastry Chef Louise Chien, Scratch Bakery Café

Executive Chef Fabio Viviani, JARS Sweets & Things

Chef Charlene Doan, Baba G's

Executive Chef Joel Martin, The Tea House on Los Rios

Paséa Hotel & Spa, Chef Scott Rackliff, Executive Chef

  Chef Reagan, Rancho Capistrano Winery 

Pastry Chef Andy De La Cruz, RISE Rooftop Lounge and The Westin Anaheim Resort

Exec. Chef/ Owner Mandana Shabani & Exec. Chef/ Owner Patrick Lanteigne , ZOOD

 Executive Chef Oscar Pecina, SOHO Taco

Leslie Nguyen, Miss Mini Donuts

Celebrity Chef Wing Lam, Co-Founder of Wahoo's Fish Tacos and non-profit California Love Drop

Executive Chef Adolfo Morales, Great Maple Anaheim

Chef Toshi Miura, TEN Sushi + Cocktail

Lōrea at Paséa Hotel & Spa, Chef Stefan Pierce, Chef de Cuisine

Executive Chef JJ Burton, RISE Rooftop Lounge and The Westin Anaheim Resort

 Chef Sanjeev Kapoor,The Yellow Chilli

 Executive Chef Jose Angulo, Descanso

Galley Master, Executive Chef Steve Kling, Strong Water Anaheim

 Executive Chef Sergio Agustin, City Cruises

Chef Jay Bogsinske, Director of Culinary Development, Shorebird

 Chef Hugo Cruz, Red O

Executive Chef Cesar Sarmiento, 

CUCINA enoteca 

Chef Jeffrey Boullt, SOCIAL Costa Mesa

 Chef Riley Huddleston, The Mayors Table

Zach Ficke, Executive Chef/Owner - Salt & Lime Modern Taqueria

Puesto is a Mexican Artisan Restaurant owned and operated by a Mexican American family. Come enjoy our handmade blue corn tortillas, award-winning tacos, burritos with crispy melted cheese, handmade salsas, perfect margaritas and more.

Rangeen is the amalgamation of two worlds- Indian and California. Rangeen means colorful and we are pleased to bring the colors of fresh and flavorful food on your plate. Our masalas or spice blends are made in house and the spices are freshly roasted in small batches. That's what gives the clean and unique flavors to our food. Our food is traditional North Indian  and very close to home. 

 The Crack Shack originally started as a passion project to transform the pristine, local ingredients from the founding team's fine dining restaurant into a more accessible, casual setting. The secret sauce behind the crave-able "SoCal Fried Chicken" is the non-GMO, "beyond free range" birds fresh from Jidori Farms used in our unique sandwiches, bowls, & more.