Parisian chef Dominique Theval delights the palates of the residents of Redondo Beach California at his namesake restaurant. He has quite an impressive and worldly culinary history.
Chef Theval learned his craft at Ecole Hoteliere de Jean Ferrandi, where he earned the prestigious Certificat d’Aptitude Professionelle de Cuisine. While in culinary school, he was picked by Chef Jean Plet to apprentice at the Hotel Meurice in Paris. This led to a position as the Premier Commis de Cuisine at Restaurant Relais Louis XIII.
He relocated to London where he was Chef de Partie and Chef Saucier at the Whites Hotel and then Demi Chef de Partie at the Four Seasons Hotel (best restaurant of the year by Executive Travel Magazine).
Soon enough, the tropics were calling, and Chef Theval went to Bermuda to work as Chef de Partie, Saucier at Newport Restaurant in the Southampton Princess Hotel under Gerard Vie (Michelin Star Chef).
Chef Theval missed London and returned to work at Oscars as Head Chef until 1993 and then at Boudin Blanc. Eventually, he opened his own restaurant, Le Mange Tout in central London where he recommended as Chef du Jour by Square Meal London Guide in 1996-98.
The travel bug hit, and Chef Theval spent some time in Pnomh Penh, Cambodia as Executive Chef at the Sunway Hotel, which brought a touch of the exotic to his dishes.
Finally, he moved to the Los Angeles in 2000 to be with the love of his life, Liza. In March of 2002 he started at Morels French Bistro and Steakhouse as their Executive Chef, in 2006, he moved to Taix, the oldest French Restaurant in Los Angeles. In July 2012, he decided to venture out on his own and created Dominique’s Kitchen.
Chef Theval told us “I want to make good food that will make people happy. I’m not interested in trends or trying to show off how good I am. I really want people to enjoy my food and feel like they can come to the restaurant any time they want– not just for special occasions.”
Dominique’s Kitchen specializes in Euro-French comfort food and Chef
Dominique’s mushroom risotto embodies this philosophy — it’s indulgent and cultivated through his time in London and Paris. It’s also one of the restaurant’s top sellers and customer favorites. It’s a hearty dish that will keep you warmed and filled as the temperature drops.
- 2 cups of Arborio rice
- 2 shallots chopped
- 2 garlic cloves chopped
- 2 lbs of mixed mushrooms sliced (Portobellos, morels, oysters and/or
- shitakes recommended)
- 4 tablespoons of extra virgin olive oil
- 1 quart of double cream
- 1 cup of Sauvignon Blanc
- 1 cup of Parmesan cheese grated
- 1 quart vegetable stock
- Chopped fresh herbs
- Salt and pepper to taste
- In a hot pan add the olive oil, then the garlic and shallots. Cook for 2
- Add the mushrooms and cook for 3 minutes.
- Then add the rice stir for 1 minute and add 1 cup of Sauvignon Blanc, reduce then add the vegetable stock little by little, keeping the risotto wet and cook for 20 minutes, stirring constantly.
- Add salt and pepper to taste. Add the cream after the first 15 minutes and reduce until thickened.
- Add Parmesan and fresh herbs for garnish.
Dominique’s Kitchen is located at 522 S. Pacific Coast Hwy, Redondo Beach, CA 90277
Hours of Operation
Monday – 4 pm to 9 pm
Tuesday – closed
Wednesday – 4 pm to 9 pm
Thursday – 4 pm to 9 pm
Friday – 4 pm to 10 pm
Saturday – 4 pm to 10 pm
Sunday – 4 pm to 9 pm
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