In today’s episode, I talk to chef Andy Doubrava from Rustic Canyon Restaurant in Los Angeles, California. His unique style doesn’t depend on rules, but is more focused on flavor and what local farmers have on offer at the weekly markets. 

You’ll hear about the most iconic dishes on the menu at Rustic Canyon, and why he values working with local farmers and building those relationships. He talks about culinary inspiration and collaboration in his kitchen, the importance of treating one another with respect, and he shares an important word of advice for young cooks.

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Everything can be a luxury ingredient if you sell it the right way.

If you don’t like working somewhere, there’s no reason to work there. There are kitchens out there that will not treat you like shit. And I think that’s really important for people to know.

Flavor is the most important thing and how we get there doesn’t matter.

We do what we do at Rustic without yelling, without throwing things. We’re respectful and friendly. And we have fun and we still make Michelin star food. I don’t think anyone needs to put themselves through terrible work experiences.

My dad is a chemist by trade. So, I think that scientific curiosity and the analytical approach are important to me. It’s very important to me that I know why and how something works.

Chef Andy Doubrava

Restaurant Rustic Canyon

Restaurant Rustic Canyon