Board of Effects

The CULINARY LIBERATION FRONT is a growing group of Orange County Chefs that come together to share their craft and exchange ideas in the restaurant industry in hopes to leave the least environmental footprint possible, while teaching nutritional education to the less fortunate of the OC.
As the Culinary Liberation Fronts’ Board of Effects Committee we support local farmers, fisherman, ranchers, vintners to survive in a market of imports and outsourcing. We feel that today’s food supply is at a critical point, and together we unite to support local farmers, fisherman & ranchers who follow environmentally conscious practices to survive in the market place. The Culinary Liberation Front promotes a 200 mile radius of ingredients at all our events as a way to make people think about their food sourcing, nutrition, while supporting community in our efforts.

Patrick 'Paddy' Glennon (Founder)

Patrick Glennon's past speaks for itself, an award winning chef with 26 years of experience in the seafood wholesale and restaurant hospitality business, Chef Paddy has done and seen it all, More / Close

Paul Buchanan

After graduating with honors from the California Culinary Academy in San Francisco, Chef Paul honed his cooking skills in some of the best kitchens in Southern California, including Water Grill, Patina, Pascal’s and Campanile. More / Close

Jenny Ross

Jenny Ross, the owner and executive chef of the living-foods restaurant 118 Degrees in Costa Mesa, California, has been a pioneering spirit of the raw-foods movement since 2000, beginning with her first Los Angeles café. More / Close

Brian Black

As a Professional Chef, Mr. Brian Black has lead winning teams of chefs, sommeliers, servers and fromagier’s. More / Close

Chef Mead

One would never guess, after experiencing the excellence of Chef Rich Mead’s cuisine, that he was once paper-pusher for the IRS. Understandably, Rich wasn’t very happy with the position and dreamt of a better life. More / Close

Bryon Freeze

Bryon H. Freeze is the Chef de Cuisine of Five Crowns and SideDoor. In this position, he oversees the restaurants’ daily kitchen operations under the direction of Executive Chef Ryan O’Melveny Wilson. More / Close

Lindsay Smith

Executive Chef Lindsay Smith-Rosales, 30 is dedicated to developing menus with healthy organic ingredients that delight and engage the senses. More / Close

Scott Brandon

Scott Brandon is a locally harvested product himself. Born and raised right here in Corona del Mar, he is a self-taught chef who brings over three decades of vast experience to the kitchen. More / Close

Adam Navidi

Adam was born on 1973 in Orange County, California. At an early age Adam knew his ability to cook spontaneously came natural. He started cooking at home with his mother preparing dinners for family and friends. More / Close

Pamela Waitt

Pamela Waitt, President and cofounder of the OC Restaurant Association. The OCRA’s objective is to promote, market and inform the Orange County restaurant industry by More / Close

Greg Daniels

Greg Daniels has been working in the restaurant industry for the past 12 years, working as bartender, manager, cook, and consultant. He joined the team at Haven Gastropub to showcase his version of "gourmet comfort food. More / Close

Yves Fournier

Paris-born Yves Fournier succumbed to the kitchen at a young age not by his palate, but by his nose More / Close

Melissa Carrasquillo

Melissa Carrasquillo has been described as being one of the industry's "most passionate and energetic" sustainability advocates in Southern California. Melissa first became enamored with the concept of More / Close

Andrew Spurgin

Andrew has designed events and prepared menus and events honoring dignitaries and glitterati for over the last three decades. More / Close

Gina Galvan

Gina Galvan, the founder of Mood for Food, is one of the foremost developers in the food industry having developed iconic food products for over 20 years. More / Close

Pascal Olhats'

Talking to Pascal Olhats about his culinary credentials is like cruising down France’s "valley of 1,000 chateaux" in a converted barge full of happy passengers. More / Close

Craig Connole

Voted Chef of the Year in 2010 by Orange County Business Journal, Chef Craig Connole is hailed for his creative approach to cuisine. More / Close

Teri Williams

Editor in Chief Teri Williams has her finger on the pulse of the local hospitality industry like no one else. Seven years as editor and publisher of Orange County's only hospitality trade magazine More / Close

Chris Powell

Chef Powell, native to Southern California, has carved his name on San Diego cuisine for over sixteen years. It became a love for the food, its flavors, for the cultures, the traditions, and More / Close

Andrew Gruel

Chef Gruel is well known in Southern California for his knowledge of seafood as well as his advocacy and evangelism of seasonal and sustainable cuisine. More / Close

Robert Zuetell

Robert Zuetell is a creative catalyst of innovative thought processes, a brilliant forecaster of emerging trends and is instrumental in harnessing team goals and initiatives. More / Close

Cathy McKnight

Chef Cathy McKnight grew up in Grass Valley, a small town in Northern California, where, as a little girl, she would help her Italian grandfather in the kitchen by baking breads and dinners on Sunday afternoon after mass. More / Close

Matt Perez

Southern California native Matthew Perez has enjoyed a tenure with T S Restaurants that has taken him to some of the most sought after destinations in California and Hawaii. More / Close
EVENTS

Copyright Culinary Liberation Front © 2011. All Rights Reserved.
Back to page top