MENU HIGHLIGHTS

Fresh Wasabi, Radish, Hibiscus Granita Mignonette, Asian Pear

Panzanella Salad

Heirloom Tomato, Mozzarella, Brioche Toast, Olive Vinaigrette

Wild Mushroom Risotto

Lamb

Head-to-Tail, Couscous, Fresh Hummus, Date, Greek Yogurt, Ras-El-Hanout Jus

Yogurt Cloud Cake

Fresh Berries, Rhubarb, Strawberry Syrup, Meyers Lemon Ice Cream

"If I had to describe my food, I would say it's American with Asian influences. Probably, an overused description. But this beautiful restaurant gives me the opportunity to create menus that bring together all the influences that have inspired me. I enjoy presenting a diverse palette of flavor combinations. As an example, on the current menu we're offering a 'yellow fin sashimi with ponzu truffle vinaigrette and feta foam'. Guests read the description and wonder how the flavors will taste together. Then they tell me it's amazing in the mouth. One of my personal favorites right now is the 'lobster and shellfish tom yum noodles'. It's a classic in Thailand, but we've changed the presentation and refined the flavors, all to a positive response from our guests." shares Huff.

Born and raised in a third-generation farm family in Oxnard, Huff attended Cuesta College in San Luis Obispo. On his way to becoming a fireman, a friend invited him to come along to Denmark and cook for a summer. The experience changed his life. Upon returning to California, he enrolled in the culinary arts program at Santa Barbara City College and then attended the Culinary Institute of America at Greystone in St. Helena.

He continued to hone his education cooking at San Ysidro Ranch, then later moved to Los Angeles to work as chef de partie at restaurant L'Orangiere. In 1999, Huff moved back to the coast where he worked for four years as a sushi chef at Juro Cho in Ventura.

By now, fully immersed in the world of food and with fond memories of his time spent cooking in Denmark, Huff decided it was time to acquire first hand knowledge about cuisine in other countries. He bought a ticket around the world cooking in kitchens in Australia and Thailand. Australia proved to make a big impression and he moved there working for two years at Restaurant VII, a French restaurant with Japanese influences. While in Australia he met his wife, and in 2003 decided it was time to return to the United States.

Huff then went to New York and joined the culinary team as sous chef at Asiate, the restaurant at Mandarin Oriental Hotel New York. A French restaurant with Japanese influences, Asiate proved to be the perfect place to refine his skills under the direction of his old friend and mentor, chef Nori Sugi.