Chuck Abair has been in the restaurant industry for nearly 20 years, and grew up in the kitchen with his mother and grandmother, developing a love of food from early childhood. He received his formal culinary trailing from Le Cordon Bleu and has cooked in some of the finest restaurants across the city including Water Grill, Providence, Anisette, and Cafe del Rey.
Chef Chuck is currently leading the helm as Executive Chef at Barcito in the heart of Downtown Los Angeles. Barcito is an Argentine-style bar and eatery boasting unique small plates and cocktails in the heart of Downtown. At Barcito, Chef Chuck merges his passion for simple, fresh, ingredient driven cuisine with an interest in global flavors and techniques.
This visually stunning salad marries the salty flavor of squid ink pasta with roasted carrots and zucchini in tangy Caesar vinaigrette.
This fried poached egg goes the extra mile--it's deep fried with a light batter to add more crunch and saltiness to any classic poached egg dish or simply on its own.