A Star Shines-- 

Kris Morningstar has been known to bring 'em home six at a time.  He operates on less sleep than he cares to admit-- and while this might seem like the behavior of a rock star, it's the creative force behind one of Los Angeles's rising chefs.  (Get your mind out of the gutter.  We're talking cookbooks, not groupies.)  Yes, there are nights when Kris Morningstar slips between the sheets with a pile of cookbooks... and his lovely wife.

Don't get me wrong, Kris Morningstar has groupies.  He earned a reputation at the California School of Culinary Arts where he graduated with honors and has devoted fans that've followed him from A.O.C. to Grace to Meson G to Blue Velvet and most recently 750 ml in South Pasadena.  

You could say a guy with a resume as impressive as Kris Morningstar's almost has the right to be cocky.  We've seen enough of Hell's Kitchen and Top Chef to know that certain chefs are egomaniacs.  Nothing could be further from the truth; his humbleness borders on shyness.  Kris Morningstar is a sweetheart-- an intensely serious, genius-artist in the kitchen, and a sweetheart.

Kris's love of food came early on.  He began hosting dinners for ten at the tender age of 16 and knew that cooking was his calling.  He entertained thoughts of culinary school, but was persuaded toward academia and attended the University of Maryland instead.  After graduation he still wanted to cook and enrolled in the CSCA.

Morningstar's foundation is classic French cooking with an international flair.  He's dazzled diners with flavor profiles ranging from North African to Vietnamese and everything in between.  He experiments with ingredients more than seasonings and executes innovative dishes flawlessly.

When he's not in the kitchen he likes to spend time hanging out with his wife and friends.  His favorite meals vary from the Foundry and Hatfield's to unnamed holes in the wall around town.  A good taco from a truck is not out of the question either-- he knows the good ones.

Kris Morningstar is a name to keep on your radar.  While he is currently doing great things at 750 ml, this is a fluid industry and he has plans to open his own restaurant someday... an intimate place where he can continue to prepare outstanding meals for his guests. I will certainly be one of the first in line. 

kat@la2day.com