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Chef Donald Lockhart

Chef Donald Lockhart

Inspired by his family’s rich culinary history, Chef Donald Lockhart began his culinary career at a young age. After completing his training, he competed in several regional, national and international competitions, and was awarded a silver medal during the Culinary Olympics in Erfurt, Germany. Lockhart began his professional work under Chef Michel Pieton at the Four Seasons Hotel in Newport Beach. In the early days of his career, Lockhart pursued various opportunities that helped define his career including cooking with Julia Child at the James Beard House in New York and mastering wine pairings with the Robert Mondavi Winery. His endeavors led him to the role of Chef de Cuisine at Pascal’s and Café Jardin in Corona del Mar. As an Executive Executive Sous Chef, he held positions at the Fairmont Hotel Newport Beach, Michele Richard’s Citronelle in Carmel Valley, and Delphine within Hollywood’s W Hotel. Most recently, Lockhart held the Executive Chef position at Hotel La Jolla and Cusp where he led his staff to exceed Kimpton Hotel’s exceptional standards. Today, Lockhart proudly lends his expertise to the outstanding culinary team at Monarch Beach Resort as the Chef de Cuisine at AVEO Table + Bar.

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(949) 234-3900
Click for brunch

Brunch at AVEO Table + Bar is now offered every Saturday and Sunday from 10:30 a.m. -  2:00 p.m.

With the introduction of its new Chef de Cuisine, Donald Lockhart, AVEO Table + Bar moves away from its brunch buffet to a curated à la carte menu. Together, Executive Chef Collin Thornton and Chef Lockhart have created a menu that masterfully blends flavors from all across the Mediterranean.

Standout dishes on AVEO Table + Bar’s new à la carte brunch menu include Crispy Belly Burger with ground sirloin and a slab of maple-glazed pork belly; Peekytoe Crab Cake Eggs Benedict; and Nutella Crunch French Toast topped with rum-flambéed bananas.

A sharable seafood tower, made-to-order omelets, mobile Bloody Mary cart, and free-flowing beverage upgrades, popular hallmarks reminiscent of the former brunch buffet, will remain, adding an element of extravagance to AVEO’s new weekend brunch. Guests will also be able to select from over 30 exclusive bottles of premier champagne from the AVEO cellar.

AVEO Brunch SeafoodTowerView the full Brunch Menu Here.
Click for Happy Hour
During Happy Hour, AVEO Table + Bar’s craft cocktails, regularly priced at $17, are just $12. Happy Hour also includes specially priced tapas and share plates; beers, wines, & champagne by the glass; and red & white sangrias. Offered Sunday through Thursday from 2:30 p.m. - 6 p.m., AVEO’s new Happy Hour includes the following specially priced cocktails, tapas, and share plates: COCKTAILS - Paloma Negroni - Casa Noble Reposado Tequila, Campari, Fresh Grapefruit, House Spices, Sweet Vermouth - Black Cherry Whiskey Sour - Knob Creek, Fresh Lemon, Sugar, Cherry Bitters - Añejo Honey Margarita - Patron Añejo, Grand Marinier, Fresh Lime, MBR Honey - Toddy Cider - Mount Gay Rum, Benedictine, Apple Juice, Housemade Cider Syrup, Lemon Juice - Barrel Aged - Mount Gay Rum or Angel’s Envy Bourbon TAPAS & SHARE PLATES - Trio of Daily Oysters - Chef’s Selection - Mediterranean Dips - tapenade, tzatziki sauce, candy cane hummus, warm pita - Chicken Chorizo Loaded Fries - mustard-parmesan gravy, melted cheese, chicken sausage, garlic aioli - Margherita Flatbread - heirloom tomato sauce, mozzarella cheese, basil - Red Snapper Ceviche - California citrus-cured snapper, tomato, jalapeño, bell peppers, chile oil, lentil crisps - Petite Buttermilk Onion Rings - homemade peppercorn ranch - Calamari - Meyer lemon aioli, zesty cocktail sauce - Turkey Meatball Sliders - fried mortadella, burrata AVEO Happy Hour