All-Star Chef Classic debuts in L.A. with ‘restaurant stadium’

All Star Chef Classic
The All-Star Chef Classic will take place at L.A. Live, featuring a “restaurant stadium.”
(Alice in Events / AEG)

The All-Star Chef Classic at L.A. Live will take place for the first time this spring, March 21 to 23, with 25 chefs from L.A. and beyond cooking in a “restaurant stadium” setting.

Participating chefs include Inaki Aizpitarte of Le Chateaubriand and Le Dauphin in Paris, Alain Passard of l’Arpege in Paris, Naomi Pomeroy of Beast in Portland, Ore., Nancy Oakes of Boulevard in San Francisco, Paul Qui of Uchiko in Austin, Texas, Wylie Dufresne of WD-50 and Alder in New York, Marc Meneau of l’Esperance in Vezelay, France, and more.

Local chefs on the roster are Roy Choi, Michael Cimarusti, Josiah Citrin, Jon Shook, Vinny Dotolo, Ludo Lefebvre, David LeFevre, Waylynn Lucas, David Myers, Nancy Silverton and Ricardo Zarate. 

The organizers are Krissy Lefebvre and Lucy Lean of Alice in Events in partnership with AEG.


The French Masters Dinner is hosted by chef Lefebvre of Trois Mec in Los Angeles, who is hosting his mentors Alain Passard and Marc Meneau, along with Aizpitarte for a five-course dinner and French wine pairing.

Venues will include a restaurant stadium that seats 250 kitchen-side so that they can watch the action and interact with chefs while dining. A chefs’ tasting arena is designed for tastings and showcases including the Grill and Chill and Savor the Season events. The All-Star Lunch features chefs Silverton, Oakes, Lucas and Pomeroy.

Tickets start at $65. Tickets for the French Masters dinner are $250 and $300 (VIP); All-Star Lunch, $100 and $125 (VIP); Grill and Chill, $100 and $150 (VIP); and Savor the Season, $65 and $85 (VIP), with tickets for children at $25 and $35.

American Express card holders can buy tickets starting Wednesday at 10 a.m. through Friday at 10 p.m. Tickets will go on sale to the general public on Saturday at 10 a.m. Tickets and more information are available online or at (877) 234-8425.



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