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Chef Nikko Marquez

18 03 Pgxx SOHK Recess Room Chef Nikko Marquez

Chef Nikko Marquez, a high school friend of one of The Recess Room’s founders, is now chef for The Recess Room. Nikko last served as Chef de Cuisine at Portland SuperBite under James Beard Award-winning chefs Greg Denton and Gabrielle Quiñónez Denton. Previously, he worked as Chef de Cuisine at the highly-acclaimed Pizzeria Mozza in Los Angeles. He plans to infuse The Recess Room menu with some flavors reminiscent of his childhood.

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(714) 377-0398
Click for brunch
Brunch at The Recess Room is unlike anything Fountain Valley has seen before. Chef Sam Green leads the way with innovative creations that make this brunch one of the most unique in the area. Notably, Sam has worked previously as sous chef under Chef Amar Santana. Their Smoked Salmon Benedict is made with a red wine poached egg, citrus hollandaise, and a squid ink english muffin. The Chicken & Waffles is made with panko crusted chicken breast and a kimchi butter waffle. The Recess Room also gets creative with drink pairings for brunch — their bottomless mimosas can be made with a juice choice of mango, lychee, and blood orange, to name a few. “My specialty is bringing an open mind to ingredients and wanting to explore new ideas and techniques, with carrying and open mind and approach to food my belief is that the offerings at the Recess Room will continue to grow and delight many different palates” - Sam Green, Chef Recess Room Bloody Mary 1
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