Land and Sea

Chef Phil Pretty & Kris Tominaga 

Land and Sea

Six Course Tasting Menu $50 per person/$12 cocktails/wine parings, by the glass or bottle, or $20 corkage

Peruvian Lantern Scallops|Caviar, Ogo Seaweed, Pickled Mushroom, Prosciutto, Cucumber Broth
Grilled Spanish Mackerel|Garlic Puree, Fennel, Celery Heart, Watermelon Radish, Crispy Pork
Crispy Sweet Breads|Crayfish, Peppered Biscuit, Shellfish Gravy, Petite Greens
Roasted Monk Fish|Hearts of Palm, Sunchoke Puree, Black Mascarpone, Lotus Root, Pancetta, Braised Artichoke
Sous Vide Pork Chop|Squid, Clams, Chorizo, Olive, Salsify, Herb Puree, Roasted Garli
Poached Apple| Foie Gras Ice Cream, Sea Salt Caramel

All guest checks include a service charge of 18%. While additional gratuities are appreciated, they are neither required nor expected. Substitutions politely declined.  Vegetarian options are not available during this chef’s brief tenure.

Chef Philip Pretty & Chef Kristopher Tominaga

Chef Phil and Chef Kris started working together in 2009 while at Joe’s Restaurant in Venice.  It was instant chemistry for the two young chefs who share a passion for farmers’ market-driven dishes that focus on texture and layering flavors.

Chef Phil grew up cooking at home with a family that shopped at the Long Beach Harbor and farmers’ markets for the freshest foods.  He often cooked with his mother from their favorite cookbooks by Jacque Pipen and Paul Bocuse.

After attending Le Cordon Bleu in Pasadena, Chef Phil worked at Providence and then spent 2 ½ years at Sona in West Hollywood.  He helped open Pizzeria Ortica with Chefs Steve Samson and Zack Pollack before moving on to Joe’s Restaurant, where he met Chef Kris.

Chef Phil’s current role as Sous Chef at The London West Hollywood has allowed him to continue building on his love for classic French technique and California ingredients.

Chef Kris, a fourth generation Japanese American, experienced true Americana cooking through his Grandma’s baking and his mother, who was a home economics teacher instructing high school students on classic American dishes.  While attending college at Chico State University, Chef Kris began his professional career at a neighborhood Italian restaurant.  It wasn’t long before Kris was promoted to head chef.

After graduating business school, Chef Kris continued his education at Boston University in Culinary Arts, at which time he acquired a position at one of Boston’s finest restaurants, L’espalier, cooking seasonal French cuisine under James Beard award-winner Frank McCleland and Chef de Cuisine James Hackney.

Since returning to California, Chef Kris has focused on his current position as Chef de Cuisine at Joe’s Restaurant, training with Chef Joe Miller.

Chef Phil says he and Chef Kris work very easily together since they have such similar food philosophies. “We are food nerds,” he says “even when we are hanging out after work all we do is talk about food.”