Chef Jason Neroni

My culinary career began at Disneyland’s famous club 33. I was taken under the wing of Alice Waters at Chez Panisse. I was then drafted by Wolfgang Puck to open Spago Beverly Hills. After a few years I moved to NYC and cooked at such some of the best restaurants in the world. Blue Hill, Le Cirque, Eleven Madison Park, Tabla & Alain Ducasse. Eventually I went to work in Europe and cooked in Paris at Alain Ducasse Champ Elysees,

Louis XV, El Bulli, Mugaritz and Arzak in Spain. Before returning to NYC, I opened the first organic restaurant in Mexico City with Gabrielle Camera. At 27 I was awarded 2 stars from the NYTimes and rising star chef. At age 30 I received my third star from the NYTimes. With in the next decade I would create the iconic California brand, Superba Food & Bread in Venice Beach. I was later tapped to refresh and reinvigorate The Rose Cafe, also in Venice Beach. An all day eatery with its own in house bakery. The restaurant went on to win best restaurant of the year, best chef LA and serve 4.5 million guests. In 2023 I opened Best Bet pizzeria in Culver City, which was named Forbes best new restaurant and best pizza in the country. I currently am consulting and doing dinner parties around the world.