by renowned chef Joel Huff

This rising star chef has earned widespread acclaim with a culinary career that spans the globe. Most recently, Chef Huff worked at the Tydes Restaurant and Coral Café in Santa Barbara. He served as Chef de Cuisine for Saam at The Bazaar by José Andrés in Beverly Hills and trained at the popular Minibar by José Andrés in Washington DC. Chef Huff was Chef de Cuisine at Silks at Mandarin Oriental, San Francisco. While at Silks, he garnered praise from critics and media including Bon Appetit, Wine Spectator and San Francisco Magazine. Esquire magazine named him one of “Four Chefs to Watch.” Prior to that, Chef Huff worked at Asiate in Mandarin Oriental, New York as Sous Chef where he was cooking French and Japanese influenced cuisine.   

Chef Huff further honed his skills working in California at the esteemed Stonehouse at the San Ysidro Ranch and at L’Orangiere under the tutelage of Ludric Le Preve.  He has traveled around the world cooking in such exotic places as Thailand, Australia, Japan and Denmark.  In Australia, he worked at Sydney’s Restaurant VII and the popular Tetsuya’s restaurant.
Chef Huff has recently appeared on NBC’s TODAY Show showing America how to prepare Crab Carbonara with Meyer Lemon, Black Pepper and Parsley.



4 black cod fillets, about ½ lbs each
3 cups of Miso mix (see recipe below)

Method – Black Cod

1. Pat the fillets thoroughly dry with paper towels. Slather the fish with miso mix and place in a bowl and cover tightly with plastic wrap. Leave to marinate in the fridge for 1 -2 days.
2. Pre-heat the oven to 400 degrees. Preheat the broiler. Lightly wipe off any excess miso clinging to the fillets but don’t rinse off. Place fish in the broiler pan and broil until the surface of the fish turns brown. Then bake for 10-15 minutes.
3. Arrange black cod fillets on individual plates and garish with a few drops of Miso mix.

Method – Miso Mix

1 cup sake
¾ cup mirin
2 cups white miso paste
1 ¼ cups granulated sugar

1. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol.
2. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with a wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from the heat once the sugar is fully dissolved. Cool to room temperature.

Bon appetit.











1/2 c Jicama
1 tbs Serrano pepper, diced
1/4 c Red onion ,diced
1/4 c Green onion, diced stems only
3 tbs Pepitas (shelled pumpkin seeds)
1/2 c Cherry tomatoes, halved
1/2 c Kiwi, diced
1/4 c Cilantro leaves
2 Avocados, diced
1 tbs Sugar
5 tbs Olive oil
1 c Base (see below)
1/2 lb White sea bass, diced
Salt and pepper to taste

Base Ingredients

1 lb Tomatillos
3 Serrano chilies
3 c Lime juice
1 Bunch cilantro (with stems)
2 Avocados, sliced


Preheat to oven to high broil.

Prepare base – Peel and wash tomatillos. Toss Serranos and tomatillos in olive oil and broil on sheet pan until lightly charred. Cool Serranos and tomatillos in refrigerator. Remove from refrigerator when cooled.  Place lightly charred items in blender with all remaining base ingredients.  Blend until smooth.

Bon appetit.