FOOD NEWS A tribute to Pascal Olhats, O.C.’s first star chef

CHEF’S NEXT CHAPTER

The connections to Pascal Olhats in Orange County run deep. by Gretchen Kurz

Break out the Champagne: Pascal Olhats, O.C.’s first star chef, is retiring from restaurants after three decades of acclaim and a string of unforgettable venues, most recently Café Jardin at Sherman Library & Gardens. Always generous with his culinary wisdom, Olhats’ kitchens initiated an impressive array of local chefs early in their careers. We asked a few of them for their thoughts about Olhats and his distinctive imprint. We predict future adventures will be characteristically délicieux. Until then, Pascal.

FLORENT MARNEAU, CHEF-OWNER, MARCHÉ MODERNE

Pascal and I connect in many ways. He is part of my humble beginnings in O.C. He was a powerful example of the daily discipline of running a business with passion. We shared some crazy times during the two years I worked at his original location. Such experiences forge character and respect for the trade. Loyalty, integrity, and work ethic are qualities I fear are lost on today’s young cooks.

BERNARD ALTHAUS, CHEF-OWNER, BASILIC

Pascal demonstrated that Southern California was open to the French culture by introducing high-end French cuisine to Orange County’s dining scene. The two years I worked at Pascal’s first location on Bristol inspired me to open my own restaurant on Balboa Island in 1997, adding my Swiss touch to French cooking.

DAVID SHOFNER, EXECUTIVE CHEF, FABLE & SPIRIT, DUBLIN 4 GASTROPUB, WINEWORKS FOR EVERYONE

Chef Pascal: A true Orange County culinary icon!

LINDSAY SMITHROSALES, CHEFOWNER, NIRVANA GRILLE

I think part of Pascal’s legacy will be the many chefs he encouraged to grow into their dreams. He showed me how to find my best when circumstances are at their worst. And if he needs us, we circle him like family.

JESSICA ROY, CHEF, CAFÉ JARDIN AND THE UPCOMING CULTIVAR

What really has stood out to me is not just his cooking, but the relationships he has built over the course of 30 years of hospitality. It’s very cool and pretty special how many people come in and say, “I’ve known Chef for more than 20 years.”

CATHY THOMAS, FOOD WRITER, AUTHOR

So many young chefs found their footing in Pascal’s kitchen. I’m not sure if there is an awareness that he also mentored groups of youngsters, 7- and 8-yearolds, teaching them tasting skills. Seated at Pascal’s restaurant, each student had a chorus line of small cups in front of them. Each contained a simple vinaigrette. He had them taste each one as they added di erent components—Dijon mustard in one, fresh tarragon in another, fresh raspberries in one, and cream with chervil in another. After the tasting, they sat down to gobble up Pascal’s signature sea bass. He had those kids in the palm of his hand. They loved him.

GREG DANIELS, CHEF-OWNER, HARLEY

Braised rabbit was my first meal at Tradition—it convinced me to work there, which I did from 2004 to 2006. Pascal o ered more than his culinary knowledge; his charity work, love for life, and business advice helped shape my career. He brings joy to others and many will miss having a place to dine for that experience.