Chef Antonio Roa has been adding zest to the culinary scene in SoCal for more than 30 years, getting his start at the Surf & Sand hotel in Laguna Beach. “I started as a dishwasher, and then worked my way to become a cook. I started helping out in the kitchen when I was 19, when I learned how things should taste and to respect ingredients,” Chef Roa recalls. Over the course of his time, he notes he has had the fortune of watching the industry grow and become more professional; working and observing in everywhere from hotels and restaurants to independently-owned and corporate businesses, leading both front and back of house.
Currently pleasing guests at Blue Lantern Inn, Chef Roa will be showcasing dish delights on behalf of Seahorse at Pearl Street at Chef Masters. Guests can expect to find a variety of flavors in Roa’s style, a foundation in everything from American to modern gastronomy, as such, “I am constantly finding ways to improve and strive to make each dish the best by using new products, while still incorporating my favorite ingredients, such as: fresh herbs, micro greens, petite mix, fresh garlic, fennel pollen, extra virgin olive oil, and balsamic vinegar,” Roa says.