Graza

Q: How do you describe yourself?

C: I am a British chef based out of Los Angeles. I love to cook euro-centric food based on my memories of growing up in both the UK and Spain. I am someone that is a glass half full kinda gal and love to cook and host for family, friends, and clients alike as a way to show my love. 

Q: Finish this sentence, cooking for me is...

C: Ever evolving and always a pleasure. 

Q: Are there any English dishes you miss while being in the states?

C: I miss a typical English Sunday roast dinner, which we make at home of course but it's not quite the same as having it in the pub with 10 of our best pals.

Q: Speaking of European roots, can you tell us about some of the most important lessons or skills you still use daily that you learned during your time at the Italian Culinary Institute? 

C: As much as we were learning from a curriculum, chef really showed us how important it is to riff and also trust your intuition when it comes to cooking. I have always been like this but it was nice to see it being championed in a class setting. And that learning also comes with time, experience and most importantly––by making mistakes. 

Q: Take us through your ideal day of LA eats. 

C: We would start at Courage Bagels for breakfast, I always go for a ½ 'Run it Through the Garden' and a ½ salmon roe. We would then have a wander around some of the vintage shops in Echo Park. Next we would stop by Canyon Coffee for an iced matcha with pistachio milk and we would get my sardine and tomato toast for lunch. In the afternoon we would stop by Barra Santos for a couple of glasses of chilled red or cloudy, salty white. Then we would bop over to Sam's Place in Highland Park to fire the menu and slurp a few more glasses of delicious wine, ending with a Vermouth on the rocks. 

Q: What is your go-to dish to bring together a dinner party or WOW the guests?

C: It really depends on the season and indeed what the weather is saying but I make an amazing braised lamb dish that has elements of Greek cooking as well as Persian and Moroccan––so most likely that with all the accouterments. Jewelled, buttered rice, pickled red cabbage, labneh tzatziki, some simple caraway flat breads, and more homemade pickly things. (more of Chloe's recipes HERE!) 

Q: What is something we can always find in your pantry?

C: Many, many, many bottles of olive oil AKA liquid gold. Many, many different types of salt. At least 6 bottles of different vinegar and of course––white, black, pink, and green peppercorns. Each in their own grinder because I am a little crazy like that :) 

Q: Who do you turn to, watch, or follow for food inspiration? 

C: Alison Roman's relaxed approach to cooking and as well as her style of cooking has always resonated with me. I also watch a lot of old British cooking shows like Nigella Lawson, Nigel Slater and Rick Stein. The farmers markets inspire me so much and for sure informs what I am going to want to cook that week– be it for a client or indeed myself.

Q: Do you have any cooking rituals?

C: Not really! I mean if am cooking in the evening in my own kitchen there with usually be some jazz playing. I of course have a few favourite knives–one by Sekkin and a few new Hedley & Bennet aprons that I love equally.

Q: What's on the horizon for you?

C: I am working on a lot of things behind the scenes–you may or may not see me pop-up in a more permanent location in the new year (for a few months anyway) and I am also working on a body of writing that is very exciting, but I can’t say too much at the moment. I will also be cooking and traveling all over Europe this summer at a lots of pop-ups and residencies. My first one starting in London in early June.