Chef Tony Esnault, regarded as one of Southern California’s best French chefs, has a stellar resume which includes stints at numerous Michelin-starred restaurants across Europe and in New York. Growing up on his grandparents’ farm in the south of France, Esnault learned at an early age to appreciate seasonal ingredients and regional French cooking. At eight years old, Esnault had already decided he wanted to become a chef and went on to train at the François Rabelais culinary school in Lyon. He honed his craft at multiple Michelin-starred restaurants across Europe, including Le Montparnasse 25, Carré des Feuillants, Auberge de L’Ill in Alsace, and in 1996, at the legendaryLouisXV restaurant in Monte Carlo, where he met his mentor, Alain Ducasse. Elegance of flavor and artistic execution have become Esnault’strademarks in the U.S. At the Ritz-Carlton Boston, his reinvention of the hotel restaurant earned him “Best Hotel Chef of America” in 2004byFood & Wine magazine, and the restaurant four AAA Diamonds and four Mobil Stars. In 2005, Esnault reunited with his mentor in New YorkCity, working as executive chef at Alain Ducasse at the Essex House and opening Adour at the St. Regis in 2007. His work with Ducasse earned the restaurants a combined five Michelin stars and three stars from The New York Times. He also was named StarChef’s “Rising Star.”Esnault relocated to Los Angeles in 2009 to take the helm at Patina in the Frank Gehry-designed Walt Disney Concert Hall. A year later, Patina was awarded an exceptionally rare four-star review by the Los Angeles Times. At Patina, Southern California’s abundant produce provided Esnault with a new wave of inspiration and reverence for fruits and vegetables.