Chef of the Moment: Frank Fermin slings rustic pies at South End, likes cookies for breakfast

Frank Fermin, chef at South End, a new pizza and wine bar in Venice.
Frank Fermin, chef at South End, a new pizza and wine bar in Venice.
(Van Neal)

Frank Fermin is the chef at the newly opened South End pizza and wine bar on Abbot Kinney Boulevard in Venice. Since graduating from Le Cordon Bleu in Pasadena, Fermin has worked in some of L.A.'s most well-regarded restaurants, including BLD, Osteria Mozza, Pizzeria Mozza and Church and State. At South End, with partner Mario Vollera of Piccolo overseeing the sips on the wine list, Fermin is slinging a carefully curated selection of rustic pies and tarts. Menu items include an onion and brie tart with caramelized onions, brie, peaches and aceto balsamico, and the Nero pie with house-cured salmon, braised leeks, crème fraîche and chives.

What’s coming up next on your menu?

I will be doing a spicy pork sausage pie with local burrata and fresh marjoram.

What restaurant do you find yourself going to again and again -- and what do you order?


Spice Table’s cereal prawns and lamb satay, ghost chili lamb vindaloo at Badmaash and a Negroni at Baco Mercat.

The last cookbook you read -- and what inspired you to pick it up?

I do not read cookbooks. My inspiration comes from my grandmother.

What’s your favorite breakfast?


A French press coffee and chocolate chip cookies from B1 Breadshop in downtown L.A.

What chef has most influenced you?

Nancy Silverton and Matt Molina have both opened up my horizons and provided me with amazing opportunities. Of course, my grandmother continues to inspire and reinvigorate my passion.

2805 Abbot Kinney Blvd., Los Angeles, (424) 228-4736,



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