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5 Questions for Chef Josiah Citrin

BY Lydia Martin | November 30, 2018 | Feature Features

Josiah Citrin has cooked up a spotless reputation in L.A.'s gourmet dining scene for over 25 years. Here, the two-starred Michelin chef and native Angeleno dishes on his new partnership, edible endeavors and more.
Chef Josiah Citrin

Have you always wanted to be a chef? What made you choose this path?
My passion for food and dream of being a chef started at an early age—I grew up around food. My mom was a caterer, and my French grandmother made all the family meals.

How did your partnership with Sydell Group and the LINE LA evolve?
Senior VP of West Coast Operations at Sydell Group Gabe Ratner and I have worked on other projects in the past and have a great working relationship. When the opportunity arose to work with Sydell on this project, I knew that it was something that I wanted to be a part of.

What kind of seasonal menu items can we expect to see at the rooftop restaurant, Openaire?
In the fall, there are a lot of root vegetables on the menu like parsnip, turnips and carrots. In the springtime, you might see a spring pea agnolotti or a salad of shaved fresh asparagus to really show off an ingredient in its prime.

Is there anything you plan to incorporate from your other restaurants?
Yes! I want my team at Openaire, just like my teams at Mélisse and Charcoal Venice, to always be in the pursuit of excellence and always striving to be greater. It’s my philosophy.

Any standout dishes?
One of the more unique dishes we have is the spicy littleneck clams with [housemade] ube yam tofu, crispy rice noodles, coriander and scallion. It’s a nod to my new neighborhood, Koreatown, and my own play on clam stew (Jogaetang).

josiahcitrin.com; thelinehotel.com

Photography Courtesy Of: