A Powerhouse Roster of Guest Chefs From Across the U.S. Will Close Out the Restaurant’s Acclaimed Collaboration Series
Birdie G’s will close out its signature chef-collaboration series this winter, announcing the final installment of 8 Nights at Birdie G’s for a December run featuring guest chefs from around the country. The event, presented by Resy, will take place December 1–4 and Dec. 8–11 at the Santa Monica restaurant led by James Beard Award–nominated chef Jeremy Fox.
The dinner series, known for pairing celebrated chefs with the Birdie G’s team for one-night-only menus, has become a winter staple since its launch. Organizers said the 2025 edition marks “the final chapter” of the program, which was designed to highlight creativity, collaboration, and regional cooking styles in a family-style format.
Early reservations opened to Global Dining Access by Resy members, with public booking beginning November 21. Each of the eight nights will feature a distinct collaboration, drawing on culinary backgrounds that span Michelin-recognized restaurants, award-winning bakeries, and innovative regional kitchens.
You can purchase tickets here.
The series is sponsored by the Fairmont Miramar Hotel & Bungalows, Acqua Panna, S.Pellegrino, G Waters X, and Champagne Henriot.
Dec. 1 — Sean Gray & Elijah Deleon
Sean Gray, now executive chef of The Sergeantsville Inn in New Jersey, started his career across the Delaware River in Lambertville before moving to New York City. He later joined the two-Michelin-star restaurant Momofuku Ko, where he became one of the leading creative forces. His menu at the Inn blends nostalgic American tavern cooking with refined technique.
Elijah Deleon, executive chef of Rustic Canyon, returns to Birdie G’s after working his way up from sous chef. Born and raised in L.A.’s South Bay, Deleon draws on Filipino and Mexican influences in his ingredient-forward approach. Under his leadership, Rustic Canyon earned a spot on the LA Times 101 Best Restaurants list.
Dec. 2 — Trevor Moran & Justin Yu
Trevor Moran, executive chef of Locust in Nashville, previously led The Catbird Seat and is known for modern Irish and British cooking accented with seafood, sauces, and Japanese inspirations. Locust was named a Food & Wine Restaurant of the Yea,r and Moran is a James Beard semifinalist.
Justin Yu, chef-owner of Houston’s acclaimed Theodore Rex, is a Food & Wine Best New Chef and the 2016 James Beard Award winner for Best Chef: Southwest. His precise, seasonally driven cooking has earned a Michelin Bib Gourmand and national recognition.
Dec. 3 — Jeremiah Langhorne & Saw Naing
Jeremiah Langhorne, chef of The Dabney in Washington, D.C., brings a Mid-Atlantic perspective rooted in regional ingredients and open-hearth cooking. The Dabney holds a Michelin star.
Saw Naing, of Joplin’s in Ojai, is a rising chef known for thoughtful, refined California cuisine guided by hyper-seasonal sourcing.
Dec. 4 — Wylie Dufresne + Quarter Sheets (Aaron Lindell & Hannah Ziskin)
Wylie Dufresne, the pioneering chef behind New York’s wd~50, helped popularize modernist cooking in the U.S. His playful, science-driven approach now appears in his doughnuts (Du’s Donuts) and pizza venture, Stretch Pizza.
Joining him are Aaron Lindell and Hannah Ziskin of Quarter Sheets in Echo Park, a cult favorite praised for its pan pizzas and desserts. Ziskin was named a Food & Wine Best New Chef in 2023, and the restaurant has appeared on top lists from the New York Times and LA Times.
Dec. 8 — Alex Stupak & Jordan Kahn
Alex Stupak trained at Clio, Alinea, and wd~50 before shifting his focus to Mexican cuisine through his Empellón restaurants. He was named a Food &Wine Best New Chef and earned multiple James Beard nominations, including for his cookbook Tacos.
Jordan Kahn, a Los Angeles-based chef and multidisciplinary artist, leads Destroyer, Meteora, and the two-Michelin-star Vespertine. His work blends gastronomy, design, and live-fire technique, with extensive Michelin recognition across his restaurants.
Dec. 9 — Beau Schooler + Katianna & John Hong
Beau Schooler, chef of In Bocca al Lupa in Juneau, is known for his inventive use of Alaskan ingredients. His restaurant was named one of the New York Times’ “50 Places in the U.S. We’re Most Excited About.” He’s a multiple-time James Beard semifinalist.
Katianna and John Hong, co-owners of Yangban in Los Angeles, return for their fourth appearance at the series. Katianna was the first female chef de cuisine at the three-Michelin-star Restaurant at Meadowood, and John trained at Alinea. Their Korean-American cooking at Yangban has earned national attention.
Dec. 10 — Chris Cosentino & Brad Mathews
Chris Cosentino, known for his advocacy of sustainable and nose-to-tail cooking, earned acclaim at restaurants including Incanto, Cockscomb, Acacia House, and Koast Maui. He is also a cookbook author and philanthropist.
Brad Mathews, chef of Bar Le Côte in Los Olivos, focuses on seafood-driven cuisine influenced by upstate New York roots and years in top L.A. kitchens. His savory caviar cheesecake was named an LA Times “Best Bite of 2024.”
Dec. 11 — Tracy Malechek-Ezekiel & Tara Monsod
Tara Monsod, executive chef of Animae and Le Coq in San Diego, infuses Filipino and Southeast Asian influences into hyper-seasonal menus. She is a two-time James Beard Finalist for Best Chef: California—the first San Diego chef to earn the nomination.Tracy Malechek-Ezekiel, chef-owner of Birdie’s in Austin, has earned Food & Wine’s 2023 Restaurant of the Year and a James Beard Finalist nod for Best Chef: Texas. Her contemporary, seasonal cooking often draws from Italian and French technique.
