Double Take's strawberry salad

A Twist on American Comfort Food

OUR Los Angeles RESTAURANT'S SECRET INGREDIENT

Chef Bryan Podgorski

Chef Bryan Podgorsk

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A graduate of Le Cordon Bleu College of Culinary Arts in Las Vegas, Chef Bryan's culinary philosophy is influenced by Thomas Keller, who trained him at Napa Valley's French Laundry and later named him chef de cuisine at Bouchon Bistro in Las Vegas where he stayed for nine years. After running his own Tavern on the Coast in Orange County, Chef Bryan now brings his innovative approach to classic American comfort food to Double Take.