Chef Giffin Orange County, CA
Chef | Local Foodie | Athlete
Serve Safe Manager Level Certificate # 21090588
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Chef Giffin began his 20+ year culinary career working at a local restaurant in college.
He attended culinary school soon after and has been attached to the kitchen ever since. Giffin has worked in a multitude of kitchens up and down the west coast, amassing a wide range of culinary experiences. Outside of the kitchen, he worked in food manufacturing and distribution which gave him the opportunity to experience the diverse cuisines throughout the United States. Giffin also owned his own white table cloth bistro as well as multiple pizza establishments throughout his career. Recently moving back to Southern California from Oregon, he has put his focus back into the kitchen and the field of healthy cuisine. Specialty Diet Cuisine Expertise: Cancer diets, Keto, Whole 30, Kosher, Vegan, low sodium, Low fat, plant based, raw, Atkins, paleo, vegetarian, cancer and Mediterranean |
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A few of my favorite creations include:
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What is your favorite cuisine?
I love all things Medertirranean. I specifically enjoy fish, garlic, olive oil, and fresh herbs.
I additionally have a soft spot for comfort food.
What are your guilty pleasures?
Bread, bread, bread. I especially enjoy making and eating pizza.
What are your kitchen staples?
My go-to kitchen staples are parchment paper, a paring knife, tongs, and tasting spoons.
What is a healthy diet?
I believe a healthy diet is defined by moderation and staying active. I am passionate about letting people enjoy what they love in moderation.
What hobbies do you pursue outside of the kitchen?
When not working, I enjoy surfing, skiing, traveling, music, and supporting the local restaurant scene.
What is the most important quality for a personal chef?
The most important quality for a personal chef is being attentive to the customers desires.
What have you learned from restaurant ownership?
As important as the menu, cuisine, and atmosphere are to restaurant ownership, respecting the customer’s desires is by far the most important.
I love all things Medertirranean. I specifically enjoy fish, garlic, olive oil, and fresh herbs.
I additionally have a soft spot for comfort food.
What are your guilty pleasures?
Bread, bread, bread. I especially enjoy making and eating pizza.
What are your kitchen staples?
My go-to kitchen staples are parchment paper, a paring knife, tongs, and tasting spoons.
What is a healthy diet?
I believe a healthy diet is defined by moderation and staying active. I am passionate about letting people enjoy what they love in moderation.
What hobbies do you pursue outside of the kitchen?
When not working, I enjoy surfing, skiing, traveling, music, and supporting the local restaurant scene.
What is the most important quality for a personal chef?
The most important quality for a personal chef is being attentive to the customers desires.
What have you learned from restaurant ownership?
As important as the menu, cuisine, and atmosphere are to restaurant ownership, respecting the customer’s desires is by far the most important.
Sample Menu Items
Appetizers
Crostini Samples
Fig & Goat Cheese
Seared Filet w/Horseradish Cream
Smoked Salmon w/Herb Cream Cheese
Fruit and Cheese Board
An arrangement of cheeses with fresh fruits accompanied with crackers and breads
Grilled Flatbreads
Grilled fresh flatbreads with a choice of meats and cheeses
Salads
Bistro Salad
Local mixed greens w/fresh sliced green apple, candied pecans, and blue cheese lightly tossed in balsamic
vinaigrette
Blackened Salmon Caesar Salad
Salmon filet crusted with cajun seasoning and served over classic caesar salad of romaine lettuce garlic
crouton and garlic caesar dressing
Beet and Arugula Salad
Roasted red and yellow beet, toasted walnuts, goat cheese over peppery arugula greens with a herb
vinaigrette
Shaved Fennel and Citrus Salad w Dill Poached Prawns
Shaved fennel, grapefruit and orange tossed with mixed greens and citrus dressing and topped with
chilled dill poached prawns
Entrees
Seared Halibut w/Tomato Olive Confit Roast Rosemary Potato and Asparagus
Fresh halibut filet pan roasted to perfection with a garlic tomato kalamata olive confit, roasted yukon
potatoes tossed in fresh garlic and rosemary atop local asparagus spears
Red Chile Crusted Chicken w/Toasted Corn Salad
Chicken breast rubbed with red chile and brown sugar, pan seared and served with a toasted corn
salad w/jalapeno, green onion, cilantro, and lime vinaigrette
Mediterranean Salmon w/Olive, Sundried Tomato and Leek
Wild salmon braised in sundried tomato, kalamata olive and leek, served with classic ratatouille and
herb quinoa
Roast Filet of Beef w/Chimichirri, Blistered Cherry Tomato and Zucchini and Garlic Roast
Potato
Beef tenderloin roast to a perfect medium rare, served with zesty chimichurri sauce, garlic red
potatoes and blistered cherry tomato and zucchini
Desserts
Lemon Blueberry Pound Cake w/ Raspberry Couli
Mini Chocolate Cakes w/Crème Anglaise
Fresh Berries w/ Mascarpone Cream
Appetizers
Crostini Samples
Fig & Goat Cheese
Seared Filet w/Horseradish Cream
Smoked Salmon w/Herb Cream Cheese
Fruit and Cheese Board
An arrangement of cheeses with fresh fruits accompanied with crackers and breads
Grilled Flatbreads
Grilled fresh flatbreads with a choice of meats and cheeses
Salads
Bistro Salad
Local mixed greens w/fresh sliced green apple, candied pecans, and blue cheese lightly tossed in balsamic
vinaigrette
Blackened Salmon Caesar Salad
Salmon filet crusted with cajun seasoning and served over classic caesar salad of romaine lettuce garlic
crouton and garlic caesar dressing
Beet and Arugula Salad
Roasted red and yellow beet, toasted walnuts, goat cheese over peppery arugula greens with a herb
vinaigrette
Shaved Fennel and Citrus Salad w Dill Poached Prawns
Shaved fennel, grapefruit and orange tossed with mixed greens and citrus dressing and topped with
chilled dill poached prawns
Entrees
Seared Halibut w/Tomato Olive Confit Roast Rosemary Potato and Asparagus
Fresh halibut filet pan roasted to perfection with a garlic tomato kalamata olive confit, roasted yukon
potatoes tossed in fresh garlic and rosemary atop local asparagus spears
Red Chile Crusted Chicken w/Toasted Corn Salad
Chicken breast rubbed with red chile and brown sugar, pan seared and served with a toasted corn
salad w/jalapeno, green onion, cilantro, and lime vinaigrette
Mediterranean Salmon w/Olive, Sundried Tomato and Leek
Wild salmon braised in sundried tomato, kalamata olive and leek, served with classic ratatouille and
herb quinoa
Roast Filet of Beef w/Chimichirri, Blistered Cherry Tomato and Zucchini and Garlic Roast
Potato
Beef tenderloin roast to a perfect medium rare, served with zesty chimichurri sauce, garlic red
potatoes and blistered cherry tomato and zucchini
Desserts
Lemon Blueberry Pound Cake w/ Raspberry Couli
Mini Chocolate Cakes w/Crème Anglaise
Fresh Berries w/ Mascarpone Cream
Anonymous
Your food is not only delicious, but has become essential to Katy's treatment and recovery. We greatly appreciate the quality of your craft and the attention to detail that you put forth week after week.