About Rustic Canyon

We opened in December 2006 and grew from a series of dinners that founder Josh Loeb held inside his family’s beautiful tree house of a home nestled in Rustic Canyon, an intimate neighborhood carved into the mountains of Santa Monica. Every month lovers of quality food and wine gathered around a long, candlelit table to share the joy of a meal created with thought and passion. New friends were made, stories were told and favorite wines were discovered. Rustic Canyon is an extension of this. We’re a neighborhood restaurant where friends near and far can come together and celebrate the best things in life: great food, great wine, and great people.

As the first member of the Rustic Canyon Family, we offer a regularly changing menu of farmers’ market-inspired dishes with the best ingredients from local farmers, ranchers and fishermen with sustainable practices. James Beard-nominated Chef and Co-Owner Jeremy Fox, along with Chef de Cuisine Andy Doubrava, bring their vision of seasonality, simplicity and quality to our kitchen. All of the food we make and plate with sharing in mind, so you can order for the table and taste different dishes. Come with an open mind and an empty stomach, knowing you’re getting food of the highest quality and imagination.

Rustic Canyon Family Wine Director Kathryn Coker and the restaurant’s Sommelier Ferdinando Mucerino designed the wine list, which has earned us “100 Best Wine Restaurants” from Wine Enthusiast three years in a row. It focuses on small producers whose stories we know and love, with over 500 selections by the bottle and a rotating 30 options by the glass. Every time you visit, there will be something new to try! We also offer a carefully curated menu of artisan beers on tap and by the bottle, plus classic and seasonal cocktails by Bar Manager Justin Dicken that incorporate fresh, farmers’ market produce and small-batch spirits.

The Team

  • Jeremy Fox

    Jeremy Fox — Chef/Owner

    Jeremy has always loved that he and the team have the ability to make someone’s day better through a plate of food, a cup of liquid or just a smile. Some of his favorite things to cook at Rustic Canyon happen after a trip to the walk-in with empty hands and no ideas and walking back out with a new dish.

    Vegetable he hated as a kid, but loves now: “Peas. I would pick through my fried rice, trying not to waste a single grain as I surgically removed every single pea.”

    “Other than being an absolute artist in the kitchen, he’s also the most punctual guy I know. And a true friend.” – Kathryn

  • Andy Doubrava

    Andy Doubrava — Executive Chef

    One of his favorite parts about working here is the freedom and sense of collaboration the team has created in the kitchen. Given how close the Santa Monica Farmer’s Market is, Andy loves cooking with the unpredictable variety of ingredients it provides, along with Peads & Barnetts pork. It’s that same market that provides inspiration for Rustic’s Farmer & Vegetable Dinners, which Andy looks forward to each month.

    Vegetable he hated as a kid, but loves now: “I couldn’t eat onions. Hated ‘em. Don’t know what I’d do without them now!”

    “I think that trying Andy’s food is an experience that everyone should have in their lives at least once. Platings that are works of art, crazy combinations of flavor and attention to detail. It’s simple-looking food you could never re-create at home!” – Ferdy

  • Donan Whelan — General Manager

    The people he works with and those who come in ready to have some really good food, wine, and cocktails, and a special experience is Donan’s favorite part about working at Rustic. He loves those super busy nights when there are a ton of happy guests and it feels like we’ve invited 200 friends into our home for a super fun dinner party.

    Vegetable he hated as a kid, but loves now: “Asparagus. In the hands of Andy or Jeremy, and a really talented staff of chefs executing it, it’s always going to be delightful.”

    “Donan gracefully turns any situation into magic, whether it’s placating a guest, coaching an employee, or handling a chef’s (my) mood swings—we’re artists after all.” – Nestor

  • Kathryn Coker — Rustic Canyon FamilyWine Director

    One of the top things that gives Kathryn joy about overseeing the wine programs for the entire restaurant group is all the amazing people she works with every day. She’s still dying to open the 1983 Salon that’s been on Rustic Canyon’s wine list since the day we opened, so someone please order it to make her dream come true!

    Vegetable she hated as a kid, but loves now:”Brussels Sprouts”

    “I find it entertaining to tell people that Kathryn is horrible, because it’s the most preposterous statement that anyone could possibly make about her ever.” – Jeremy

  • Ferdinando Mucerino — Sommelier

    The favorite part of “Ferdy’s” (that’s what the Rustic crew likes to call him) job is the satisfaction he gets seeing a guest enjoy his pairings, and he just loves pouring rare and older vintage wines—those “wow” kind of wines.

    Vegetable he hated as a kid, but loves now: “I hated pretty much every vegetable growing up. Nowadays, there are no veggies I wouldn’t eat (he’s also a vegetarian)!”

    “I love Ferdy’s enthusiasm and his generosity of wine knowledge.” – Nguyen

  • Justin Dicken — Bar Manager

    One of his favorite parts of working behind the bar is watching that moment when someone fully enjoys a drink he’s prepared (he especially loves stirring up any rye whiskey cocktail) or savors a dish made by the team. During a busy night of service at Rustic, Justin sometimes likes to think of an old French chef he knew, who pointed out the moment when a packed dining room would be completely silent and only music and the sound of silverware on plates could be heard. It happens for just an instant, but it’s always there if you pay attention.

    Vegetable he hated as a kid, but loves now: “Growing up, my mom had a gigantic garden. I would wander in it for hours, plucking vegetables and eating them raw. I’ve always loved all vegetables.”

    “I really respect Justin’s work ethic. He approaches the bar the same way I approach the kitchen, always pushing for new recipes and new techniques.” – Andy

  • Nguyen Bui — Sous Chef

    Nguyen loves the fact that every day at Rustic he learns something new. One of his favorite things to cook here is the Polenta because, with technique (and lots of butter), he and the team turn something humble like cornmeal into a dish that’s luxurious and creamy.

    Vegetable he hated as a kid, but loves now: “PEAS!”

    “No matter the task, Nguyen will just put his head down and go to work. He is always putting forth maximum effort to do whatever is asked of him, and cares a great deal about the restaurant and all the people involved.” – Donan

  • Nestor Fabian Silva — Sous Chef

    The favorite part of his job is the team, as they constantly strive to embody a work place that encourages passion, collaboration and teamwork. Some of his fondest memories here are the special Farmer & Vegetable Dinners, where the team pushes themselves to reimagine what a carrot can be, or peas, etc. Speaking of carrots, one of his favorite things he’s cooked so far was a Carrots & Amba Dish—a reflection of his time spent at Lucques and what he’s learned here at Rustic.

    Vegetable he hated as a kid, but loves now: “Ok, it’s a fruit, but tomatoes. “I grew up eating rubbery, tasteless tomatoes from the grocery store. It wasn’t until I tasted my first cherry tomato from the farmers’ market that I fell in love—they were bursting with sweet juice. Now, I eat them by the handful, like popcorn!”

    “Not only is Nestor very creative, but he’s passionate about the food coming out of the kitchen being up to our standards. Whether it’s a dish from Andy, Jeremy, himself (or anyone else!), he cares about it being prepped, executed, and served at the highest level. He also has a great care for his team’s morale and the relationships throughout the restaurant.” –Donan

Friends and Suppliers

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