Chef Fridgeir Helgason

What I love about American food - it is a cultural melting pot with flavors from every corner of the planet. My food will always be influenced by my training in New Orleans where I learned the traditions and flavorpalets from the best chefs of that fair city. In California, I learned the power of the freshest and tastiest produce the earth has to offer.

I like my American food rustic, bold, daring and textural. - Chef Friðgeir Helgason

Old Oak Trees in the Lower Ninth Ward of New Orleans.

Pecan crusted cod with sweet potato hash, and fennel slaw.

Antipasto platter with fresh lettuce and heirloom tomatoes from the garden.

Oven roasted peaches with heirloom tomatoes and buffalo mozzarella, pickled red onions and balsamic vinaigrette.

Buffet with Armenian marinated chicken skewers, skirt steak, quinoa with grilled vegetables, and pickles.

Zumwalt Meadow, Kings Canyon in the High Sierras of California.

Pork belly prepped and ready to be braised in the oven.

Herb crusted grilled lamb chops with roasted fingerling potatoes, peas, and mango chutney.

Isle de Jean Charles in Lousiana

Sunday brunch buffet with pancakes, fresh fruit compote, frittata, smoked salmon platter, apple smoked bacon, and home made potato pancakes.

Grilled steak salad.

Home made waffle breakfast

Kings Canyon in the High Sierras of California.