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. In Spring 2019, we earned our first Michelin Star, upon the guide’s return to Los Angeles. Executive Chef Andy Doubrava and James Beard-nominated Chef/Owner Jeremy Fox 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 designed our wine list, which has earned us “100 Best Wine Restaurants” from Wine Enthusiast four 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’ve had the privilege of working with other great people who eventually went on to make an impact in the industry, but with Andy, I’ve watched this kid literally become one of the great young chefs in the country right before my eyes. Not a great chef as in, ‘he’s just carrying on with the legacy at Rustic Canyon.’ I mean, as in the student becoming the teacher. I look to him for inspiration now. He’s better than me. And he will only get better.” – Jeremy

  • Brian Phu — General Manager

    Upon joining Rustic Canyon, Brian immediately felt welcomed to a wonderful team of people who have been calling each other family for years. Naturally, his favorite part about working in hospitality is the long-lasting relationships he builds with co-workers and guests alike. Whether it’s witnessing a first date, watching a relationship and family grow, or simply celebrating a birthday, being a part of these life events is truly rewarding.

    Vegetable he hated as a kid, but loves now: My grandmother made a soup that consisted of stuffed bitter melon that I wasn’t too fond of. I would literally do anything right now to be able to taste that dish and her cooking again.

    “I’m excited to get down to business with Brian! Mr. Phu came to us from some great establishments and I’m looking forward to him putting his personal touch on service at Rustic Canyon in our 15th year.” – Andy

  • Kathryn Coker — Rustic Canyon Family

    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

  • 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

  • Nestor Fabian Silva — Executive 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!”

    “Nestor is an incredibly talented chef who is always cool under pressure. You can tell he puts forth a lot of care and attention to detail in everything he does, but he also doesn’t take himself too seriously and loves to have a good time at work. ” – Brian

  • Cecilia Ortiz — Junior Sous Chef

    One of Ceci’s favorite aspects of working at Rustic is that she’s able to build strong relationships with our farmers and she’s able to learn how to work with so many different kinds of vegetables. She thoroughly enjoys making the restaurant’s classic roasted chicken with carrot purée and any seasonal variation of it.

    Vegetable she hated as a kid, but loves now: “Beets. Everything about them was just yuck. Now, the Beets & Berries is my favorite salad on the menu.”

    “Ceci has a natural knack for cooking. Way back when, we could throw her on to any station in the kitchen and not have to worry about it. She’s a tremendous asset and crucial member of the team, so I hope we get to work together for a long time!” – Andy

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