Food Why are all these famous chefs coming to L.A.?

Everyone is moving to L.A. It’s a sentence you might be tired of hearing, but it appears to be true for a certain subset of the nation’s culinary elite. This year, an impressive group of celebrated chefs and restaurateurs from New York, San Francisco, Chicago and Phoenix will be putting down roots in Los Angeles. They come decorated with James Beard Awards (the culinary equivalent of Academy Awards, if you need civic context), Michelin stars, a bookshelf worth of cookbook titles and a near-universal enthusiasm for Southern California’s lifestyle.

“L.A. is the hottest and best food city in the world right now,” Ken Friedman said recently by phone from New York, where he and chef-partner April Bloomfield have six restaurants, including the popular pub the Spotted Pig. “All the best ideas are coming out of Los Angeles.”

Your who’s who of top chefs coming to L.A.

Chris Bianco (Phoenix)

Tartine-Bianco project at Tartine Manufactory at ROW DTLA, coming this year

Chef-owner of Pizzeria Bianco, Pane Bianco, Bar Bianco and Tratto in Phoenix. Bianco was the first pizzaiolo to win a James Beard Award, when he was awarded best chef Southwest in 2003, and he is the author of many cookbooks.

Chad Robertson (San Francisco)

Tartine Manufactory at ROW DTLA, coming this year

Baker and co-owner, with his wife, Elisabeth Prueitt, of Tartine Bakery & Cafe and Tartine Manufactory in San Francisco. Three cookbooks have come from the Tartine restaurant family. Robertson and Prueitt jointly won the James Beard Award for outstanding pastry chef in 2008.

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