John Sedlar

Los Angeles

Modern Southwest Cuisine


Specialities

Latin, Southwest, South American

About John Sedlar

Chef John Sedlar has made a national name for himself by creating innovative, detail-oriented Latin dishes. His current restaurant, Rivera, embodies his culinary point of view: a sophisticated take on traditional Latin flavors with the zest of the Southwest. He was the youngest chef ever to receive the Silver Spoon Award from Food Arts magazine in 1995 and was named “Chef of the Year” by Esquire in 2011. He is also a restaurant consultant for organizations like the California Culinary Academy and is the author of four cookbooks including Modern Southwest Cuisine.

Sedlar was raised in Santa Fe, NM and later moved to Southern California where he apprenticed for acclaimed French chef Jean Bertranou of L’Ermitage in Los Angeles. Sedlar's culinary style combines the traditional Latin food of his childhood with his French training -- all with a southwestern flair. His verve and craftsmanship is evident in every dish he creates.


Interview with Chef John Sedlar



John Sedlar's Video Tutorials

Indian Butter

John Sedlar
Easy

"A great sauce for the table. We take all the ingredients you would find in a guacamole and make a very smooth sauce."

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Poblano Chile Relleno with Summer Squash Calabacitas

John Sedlar
Intermediate

Roasted, stuffed peppers topped with a creamy goat cheese sauce creates a flavorful and layered dish.

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Tortillas Florales

John Sedlar
Intermediate

"A dish we are known for here at Rivera. It is quite extraordinary."

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Chocolate Torta

John Sedlar
Easy

A simple and perfect chocolate treat.

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