Chef Interviews — Representing Different New Trends

There’s a new cadre of passionate chefs at work in the South Bay who have helped turn our region into a full-fledged foodie nirvana. However, these whisk artists are more likely to be whipping up an exotic new chutney or truffled ponzu sauce than a traditional French béchamel. Like our melting-pot population, the most beloved cuisines these days aren’t what they were 30 years ago.