DönerG

LOCATED IN ANAHEIM, IRVINE, LAKE FOREST & SANTA ANA

donerg.com | facebook.com/DonerGTurkishMediterraneanGrill | instagram.com/donerg

CO-FOUNDERS YALCIN ASLAN & SAMUEL LEE

 You'll want to bring the whole crew and go for the full spread at DönerG | photo courtesy of DönerG

You'll want to bring the whole crew and go for the full spread at DönerG | photo courtesy of DönerG

ABOUT

TRUST. INTEGRITY. FRESHNESS. PERFECTION. AUTHENTIC.

Yalcin and Sam opened DönerG to share the unique flavors and foods of Turkey, a country like no other. Their mission is to use food as a platform for bringing all different kinds of people together, as food is a universal language. Eight years ago, Yalcin and Sam saw the lack of doner kebabs in Orange County and since then they've made DönerG THE Turkish staple in the area. You can find DönerG in Irvine, Anaheim, Lake Forest and Santa Ana for your authentic Turkish & Mediterranean eats.

"Nothing brings people together better than sharing a fantastic meal." - Yalcin & Sam

More About: Co-Founders Yalcin Aslan & Samuel Lee

 Grab an Istanbowl for the complete DönerG experience | photo courtesy of 100inc Agency

Grab an Istanbowl for the complete DönerG experience | photo courtesy of 100inc Agency

MENU

While DönerG is most well known for their delectable doner kebabs, their Turkish menu has expanded to reflect the influence of Middle Eastern and Mediterranean influences. The DönerG team believes in serving in their customers what they would feed our family and friends; fresh, healthy and authentic food. To ensure quality and freshness, everything is made-to-order and their ingredients are sourced from local vendors. Whether you're looking for an authentic kebab or a fresh pita wrap, any of DönerG's SoCal locations will satisfy your cravings.

All images above courtesy of DönerG

AUTHENTIC KEBAB PLATES, WRAPS & MORE

ISTANBOWL: the complete DonerG experience; enjoy authentic beef and chicken on a bed of rice with everything on it

DONER SALTADO: signature doner kebab, fries, fried egg, tomatoes, caramelized onions, scallions, bell peppers, all on a bed of rice pilaf.

DONERG GRILL: generous portions of beef and chicken doner, veal and chicken Shish along with the Adana Kebab; all served with rice, salad, jajik and Doner G sauce; the ultimate palate-pleaser.

CHICKEN SHISH KEBAB: boneless pieces of tender chicken marinated with DönerG's distinctive seasoning, grilled to perfection; served with rice or fries, fresh salads, jajik, hummus and DönerG dressings, and fresh-grilled pita bread.

TABOULI SALAD: a simple salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, all tossed with lime juice and olive oil.

OG FLADENBROT: crispy and buttery fladenbrot bread over stuffed with kebab, toppings, and choice of sauce.

FALAFEL PITA SANDWICH: deep-fried vegetarian patty made from ground chickpeas and fava beans, freshly wrapped up in a sandwich, pita or wrap.

BEEF / CHICKEN DONER WRAP: tender beef or chicken seasoned with special herbs and spices, freshly sliced and wrapped up and served with jajik, hummus & DonerG sauce.

 Authentic Turkish Street Fries | photo courtesy of DönerG

Authentic Turkish Street Fries | photo courtesy of DönerG

ADDITIONAL INFORMATION

LOCATIONS

ANAHEIM
2139 E Ball Rd
Anaheim, CA 92806

HOURS OF OPERATION
Monday - Saturday, 9:30 a.m. – 9:00 p.m.
(714) 956-0123

IRVINE
3800 Barranca Pkway
Irvine, CA 92606

HOURS OF OPERATION
Sunday - Saturday, 10:30 a.m. – 9:00 p.m.
(949) 861-2626

LAKE FOREST
23592 Rockfield Boulevard 505
Lake Forest, CA 92630

HOURS OF OPERATION
Sunday - Thursday, 10:30 a.m. – 9:00 p.m.
Friday - Saturday, 10:30 a.m. – 9:30 p.m.
(949) 916-9626

SANTA ANA
121 E. Memory Lane
Santa Ana, CA 92705

HOURS OF OPERATION
Monday - Thursday, 11:00 a.m. – 9:00 p.m.
Friday - Saturday11:00 a.m. – 9:30 p.m.
(714) 543 2626

Seating: Indoor

Service: Counter

Menu Pricing: $

 The oh-so-satisfying Beef Doner Wrap | photo courtesy of 100inc Agency

The oh-so-satisfying Beef Doner Wrap | photo courtesy of 100inc Agency

SAMPLE COVERAGE

...coming soon!

 

For more information or interview requests please contact

Bobby Navarro at 100eats - Events and Promotions.

bobby@100eats.com

714.673.8117

100eats.com 

Yalcin & Sam of DönerG

Yalcin Aslan and Samuel Lee
DönerG

A Turkish staple in Orange County is DönerG; a menu filled with items like the Instabowl, Doner Saltado, Doner kebabs, OG Fladenbrot, pita sandwiches… the list goes on. Yalcin Aslan and Samuel Lee are the creators behind this beloved brand. Their story is definitely intriguing when you find out how they met - Yalcin is from Turkey and came over to the United States to pursue a degree in business and Samuel was born and raised in Orange County. They both attended Cal State Fullerton where they both happened to be in the same class on the same consulting project… and as they say, the rest is history. Yalcin saw the lack of doner kebabs in Orange County and wanted to open a concept and Sam wanted to help turn that idea into a reality. Over the course of 8 years, Yalcin and Sam have been able to conceptualize, re-conceptualize and brand DönerG as THE Turkish staple in Orange County. Now, with 4 locations under their belt, they’re ready to open up another concept in the heart of Tustin called Utopia Caffé, a cafe inspired by their love for London and European cuisine.

Yalcin and Sam have been business partners for 8 years and are committed to themselves, each other and the successes in their future concepts. They make a great pair when it comes to running a business; they are both like-minded in knowing what they want, what they want to create, and overall, provide excellent customer service and fresh, delicious foods to their guests. Find DönerG in Irvine, Anaheim, Lake Forest and Santa Ana for your doner kebab fix.

Yalcin & Sam of Utopia Euro Caffé

YALCIN ASLAN AND SAMUEL LEE
UTOPIA EURO CAFFÉ

A new European inspired cafe is coming to The District at Tustin and the masterminds behind DönerG are creating it! Yalcin Aslan and Sam Lee have partnered up again to create a European inspired cafe where you come to sit and relax, sip on tea and coffee, enjoy European treats, people watch and mingle with friends and family all in the heart of Orange County. Yalcin and Sam began their journey 8 years ago after both taking a business class at Cal State Fullerton and were grouped up to do a class project together. They got along so well they decided to extend their practice into the real business world and began conceptualizing ideas that could turn into a business. Now, 8 years later, Yalcin and Sam have successfully opened DönerG, their doner kebab joint, and are now moving onto their new brainchild: Utopia Euro Caffé.

The idea behind Utopia Euro Caffé comes from the lack of European inspired cafes in Orange County. Yes, there there are coffee shops, places to grab breakfast and hang out, but there aren’t places that allow for a full immersive experience as if you were in Europe at a neighborhood cafe, and Yalcin and Sam are executing that ideation. Breakfast in Europe is a way to experience high quality coffee, food and service with a healthy and fresh twist compared to the classic American breakfast of pancakes and eggs. The idea is to give guests a different alternative to their usual coffee, breakfast or lunch spot. Yalcin and Sam want this space to be where guests can bring their whole family for a long breakfast while enjoying the atmosphere, each other and the quality service, coffee and delicacies.

Yalcin and Sam are so excited for their new concept Utopia. It’s been a vision that is slowly coming to fruition, and all the hard work will be a milestone and set the standard for how they open new concepts and stores. They are very excited to bring a whole new experience to Orange County and give people a different alternative to standard coffee and breakfast spots. Look out for Utopia Euro Caffé coming this summer at The District at Tustin Legacy!

Tony Nguyen of Supernatural Sandwiches

TONY NGUYEN
SUPERNATURAL SANDWICHES | 4TH ST MARKET

What started as an experiment in a home kitchen has become a popular San Diego staple of fresh seafood sandwiches, now moving a little north to the DTSA community. Enter: Supernatural Sandwiches. If you haven’t heard of them, just head to Zagat, search 14 Must-Try Lobster Rolls Across the U.S. and Supernatural Sandwiches will pop up. Tony Nguyen, one of the creators of the movement, didn’t just get into making sandwiches, he worked towards a bigger goal. Starting as a busboy at Soup Plantation and then moving around in corporate America, he grew tired and was no longer passionate in food sales. He found himself having the urge to create and open his own restaurant. During a casual trip to a local seafood restaurant, inspiration struck; Tony wanted to create fresh (not fried) seafood sandwiches using local, sustainable ingredients featuring flavors inspired by Japan, Hawaii, Mexico and Italy. And so, the journey began.

In 2012 he and the team would meet every week to test flavor combinations in the kitchen. Once they felt it was perfected, they set up shop at their local farmers market to sell sandwiches and get the Supernatural name out there. One sandwich in particular, The Siren (to lure you in with its beauty and delectable taste), helped set off their momentum. Sandwiches were flying off the grills into customer’s hands at the farmers market and Tony and the team realized it was time to establish a brick and mortar location. They opened up shop in San Diego and with the rush of social media marketing and the popular demand of fresh seafood sandwiches, they then had to open an even bigger location neighboring location to meet all the demand. Most recently they’ve opened up shop at 4th Street Market, the popular food hall in downtown Santa Ana, to show Orange County what their fresh seafood sandwiches are all about.


Tony is super proud of his business ventures and accomplishments thus far and gives much credit to his business partner Anthony. The tough times, hard work, and determination has also landed them on the cover of San Diego magazine as one of the Best Restaurants in San Diego, 2015. Tony and the team are stoked to be part of the Santa Ana community and are ready to share the popular sandwiches that brought their vision to fruition as well as some brand new items . Check them out at 4th St Market and grab an Aphrodite, made with shrimp and bacon grilled cheese, or perhaps The Siren, the crowd-favorite that led them to victory and the success that is Supernatural Sandwiches.

Ground House

OPEN NOW AT TRADE MARKETPLACE, IRVINE

groundhouseburger.com ...coming soon! | instagram.com/groundhouseburger

CO-FOUNDERS MARK CRUZ, ANDY NGUYEN
& KEVIN BOBBY NGUYEN

CO-FOUNDER & CHEF FERNANDO VALLADARES

 Burgers and fresh cut fries from Ground House at TRADE | photo courtesy of 100eats

Burgers and fresh cut fries from Ground House at TRADE | photo courtesy of 100eats

ABOUT

The newest patty on the block has arrived at TRADE in Irvine. Formerly Pig Pen Delicacy (the hot-spot for all things pork) the same clever minds have transitioned this food stall into a new burger-driven concept, appropriately named Ground House. Ground House officially opened to the public on March 10, 2018 and will be open daily, offering visitors of TRADE the opportunity to indulge in classic burgers and sides.

More About: Co-Founder & Executive Chef Fernando Valladares

 Full spread from Ground House | photo courtesy of @goodeatzco on instagram

Full spread from Ground House | photo courtesy of @goodeatzco on instagram

MENU

The Ground House menu, although simple, is sure to satisfy countless taste buds. Grab a classic burger, or branch out and try items such as the Ono Burger (complete with pineapple and teriyaki sauce), the Chef’s Burger of the Month (this month is the Pinoy Burger featuring a blend of longaniza sausage and angus beef patty), sweet potato fries, onion rings and more!

 Basic Burger on a bed of fresh cut fries | photo courtesy of Ground House

Basic Burger on a bed of fresh cut fries | photo courtesy of Ground House

BURGERS & SIDES

Basic Burger: 1/4 lb angus beef patty, American cheese, lettuce, tomato, 1000 island spread, served on potato bun (available in single, double or triple)

BBQ Bacon Cheeseburger: 1/4 lb angus beef patty, American cheese, crispy bacon, onion strings, bbq sauce, served on potato bun

Ono Burger: 1/4 lb angus beef patty, white American cheese, teriyaki glazed pineapple, sriracha teriyaki sauce, served on potato bun

Chef's Burger of the Month: (Rotating - most recently, The Pinoy) blend of longaniza sausage and 1/4 lb angus beef patty, American cheese, carmelized onions, banana island aioli, served on potato bun

Basic BEYOND Burger: 100% vegan, 1/4 lb plant based patty, lettuce, tomato, 1000 island veganaise, served on potato bun

Sides: fresh cut fries, sweet potato fries, onion rings

 Triple threat at Ground House | photo courtesy of 100eats

Triple threat at Ground House | photo courtesy of 100eats

ADDITIONAL INFORMATION

TRADE Marketplace
2222 Michelson Dr.
Irvine, CA 92612
Info@TradeFoodHall.com

HOURS OF OPERATION

Monday - Thursday, 8 a.m. - 9 p.m.
Friday - Sunday, 8 a.m. - 10 p.m.

Seating: Indoor & Outdoor Food Hall Seating Available

Service: Counter

Menu Pricing: $

Directions via: Google Maps

 Double the fun from Ground House | photo courtesy of @bychloesee on instagram

Double the fun from Ground House | photo courtesy of @bychloesee on instagram

SAMPLE COVERAGE

...coming soon!

 

For more information or interview requests please contact

Bobby Navarro at 100eats - Events and Promotions.

bobby@100eats.com

714.673.8117

100eats.com 

Supernatural Sandwiches

LOCATED IN SAN DIEGO, CA
NEWEST LOCATION AT 4TH STREET MARKET, DTSA

supernaturalsandwiches.com | facebook.comsprntrlsandwichinstagram.com/sprntrlsandwich/

OWNER TONY NGUYEN

 Supernatural Sandwiches at 4th St Market in Santa Ana | photo courtesy of 100eats

Supernatural Sandwiches at 4th St Market in Santa Ana | photo courtesy of 100eats

ABOUT

Once upon a time, four men had dreams of putting fresh seafood sandwiches in the hands of everyone that would normally reach for a burger. After testing and fine tuning the menu for a year, the creations were released to the public on Halloween 2012. Once a farmers market stand found it's brick and mortar in San Diego, CA. Now Supernatural has graced Downtown Santa Ana with their out-of-this-world creations. Grab some of their superb seafood creations at the popular food hall 4th St Market, and bring the whole crew to dig in. 

More About: Owner Tony Nguyen

 Thick cut Triton Fries with Baja and Patagonia shrimp, scallops, enchanted sauce and queso | photo courtesy of @munchellaa on instagram

Thick cut Triton Fries with Baja and Patagonia shrimp, scallops, enchanted sauce and queso | photo courtesy of @munchellaa on instagram

MENU

Scratch-made seafood sandwiches, decadent fresh-cut fries and more. Supernatural Sandwiches focuses on using fresh, responsibly harvested and sustainable seafood, and local bread that is baked daily. House made sauces and other organic ingredients elevate their authentic Lobster Roll, Garlic Shrimp sandwich and more. The Supernatural menu puts focus on the details, because it’s all the little things that add up to a SuperNatural experience.

 Supernatural's signature 'Siren' sandwich with spicy garlic shrimp and topped with a fried egg for good measure | photo courtesy of Supernatural Sandwiches

Supernatural's signature 'Siren' sandwich with spicy garlic shrimp and topped with a fried egg for good measure | photo courtesy of Supernatural Sandwiches

OUT OF THIS WORLD SANDWICHES & MORE

SANDWICHES

NEPTUNE: Diver Bay Scallops and Bacon

SIREN: Spicy Garlic Shrimp

ENCANTADO: crispy battered cod with chipotle aioli and jicama slaw

APHRODITE: Shrimp and Bacon Grilled Cheese

CHIMERA: Korean Steak and Shrimp Melt with Kimchi

NAHUELITO: 5oz Wild Pink Patagonia Shrimp cooked in Umami butter in a toasted Brioche bun

TRITON FRIES: Patagonia Shrimp, Crispy Garlic Shrimp, Scallops, Avocado Ponzu, Cheese Sauce, Scallions

SIDES: Side Salad, Scallop Bacon Chowder, Garlic Fries, Togarashi Shrimp Chips, Vulcan Grilled Cheese

All photos above courtesy of 100eats

ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street, #129
Santa Ana, CA 92701
Driving Directions via: Google Maps

Hours of Operation: Lunch & Dinner, Daily
Sunday - Wednesday, 11:00 a.m. - 9:00 p.m.
Thursday - Saturday, 11:00 a.m. - 10:00 p.m.

Square Footage & Capacity: TBD

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

 A variety of Supernatural's superb offerings | photo courtesy of Supernatural Sandwiches

A variety of Supernatural's superb offerings | photo courtesy of Supernatural Sandwiches

SAMPLE COVERAGE

 ...coming soon!

 

 

For more information or interview requests please contact

Bobby Navarro at 100eats - Events and Promotions.

bobby@100eats.com

714.673.8117

100eats.com

GRAZE

LOCATED AT 4TH STREET MARKET, DTSA

grazecraftburgers.com | instagram.com/grazecraftburgers

OWNER CHAD ALDRICH

ABOUT

GRAZE, a brand new burger concept has arrived at 4th St Market, downtown Santa Ana's popular food hall. From the same team that brought you 'The Coconut Truck' (awarded Best Food Truck in 2015 by OC Weekly) comes this menu of carefully crafted burgers and sides. Their team takes great pride in their handcrafted way and simple yet refined menu. Whether you prefer a classic patty with American cheese and pickles, or something a bit more out of the box and gourmet, GRAZE has you covered. 

More About: Owner Chad Aldrich

 Gourmet burgers and fresh cut fries from GRAZE at 4th St Market | photo courtesy of 100eats

Gourmet burgers and fresh cut fries from GRAZE at 4th St Market | photo courtesy of 100eats

MENU

The menu items at GRAZE feature the highest quality products available. Their burgers are grilled to order and feature an all natural signature blend patty of Short-Rib, Brisket, and Chuck, and come served on a freshly toasted locally made artisan bun. Their signature sauces are created in house with only the finest ingredients including Calabrese Chili Pepper, Bourbon Barrel Smoked Black Pepper, Rendered Duck Fat and House Fermented Black Garlic (a 192 plus hour process). Short cuts just aren't part of their handcrafted process, and their burgers showcase that.

 GRAZE Standard burger | photo courtesy of GRAZE

GRAZE Standard burger | photo courtesy of GRAZE

HANDCRAFTED BURGERS & MORE

BURGERS

Graze: Arugula, Tomato, Caramelized Onions, Graze Sauce

Standard: American, House Pickles, Caramelized Onions, Graze Sauce, +Double Standard (add a patty)

Smokey: Smoked Cheddar, Bacon Jam, Crispy Shallots, Slaw, Bourbon BBQ Sauce

Shroom: Cave Aged Gruyere, Caramelized Onions, Garlic ‘Shrooms, Graze Sauce

Elote: Grilled Corn, Cojita, Jalapeno Queso, Tequila Lime Aioli

Bacon Jam: Red Wine Bacon Jam, Swiss, Caramelized Onions, Tomato, Arugula, Graze Sauce *(Sub Blue Cheese)

SIDES

Fresh-Cut Fries: Served with Calabrese Pepper Organic Ketchup

Black Garlic Fries: Fresh-Cut Fries Tossed in Black Garlic and Parmesan

Loaded Bacon Fries: Aged Cheddar, Crispy Bacon, Graze Sauce, Chives

Slaw: Cabbage, Carrot, Scallion, Sesame Dressing

All photos above courtesy of 100eats

ADDITIONAL INFORMATION

LOCATION

4TH STREET MARKET
201 E. 4th Street, #129
Santa Ana, CA 92701
(714) 552-0208
Driving Directions via: Google Maps

Hours of Operation: Lunch & Dinner, Daily
Sunday - Thursday, 11:00 a.m. - 9:00 p.m.
Friday - Saturday, 11:00 a.m. - 10:00 p.m.

Menu Pricing: $ 

Seating: Indoor Food Hall & Outdoor Patio Seating

Service: Counter

 Burger and Fresh Cut Fries from GRAZE at 4th St Market | photo courtesy of GRAZE

Burger and Fresh Cut Fries from GRAZE at 4th St Market | photo courtesy of GRAZE

SAMPLE COVERAGE

 ...coming soon!

 

 

For more information or interview requests please contact

Bobby Navarro at 100eats - Events and Promotions.

bobby@100eats.com

714.673.8117

100eats.com

Chad Aldrich of GRAZE

Chad Aldrich
GRAZE CRAFT Burgers | 4th St Market

Graze Handcrafted Burgers is one of the newest food concepts to land at 4th Street Market in Downtown Santa Ana. They serve up high quality bundles of meat, cheese and buns to tantalize those taste buds. Chad Aldrich, the creator of Graze, grew up in the hospitality industry, starting as a dishwasher and naturally moving up the hospitality ladder. A passion for tasty food and customer satisfaction is Chad’s drive in creating flavors unique to his restaurant concepts.

In 2015, Chad and his wife Makara opened up a food truck called the Coconut Truck, offering Asian-inspired street food such as rice bowls with lemongrass steak and coconut shrimp, chili garlic wings, ribeye steak melts, oxtail fried rice, garlic shrimp noodles, and plenty more. The Coconut Truck was awarded best Food Truck in 2015 by OC Weekly, which Chad and Makara are thrilled about. Owning a food truck is fun, but having an award for that food truck is even more fun! So, Chad wanted to bring a whole new concept to DTSA using his knowledge and expertise. This time around, instead of serving up Asian-inspired street food, he’s bringing handcrafted burgers to the market. Chad is excited to be part of 4th Street Market because of the individuality the food hall features, and all the eclectic culinary offerings throughout the space. The goal of Graze is to bring high quality and affordable burgers to the downtown Santa Ana food scene. Gone are the days of buying burgers for $15 and Chad wants to bring the same concept of decadence, but at a more manageable price, so everyone can enjoy.

Chef Perry Pollaci

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Perry Pollaci
Executive Chef | Firefly

Starting at mozzarella sticks, burgers, and potato skins, and graduating to veal meatballs, skirt steak, and kimchee, Firefly Executive Chef Perry Pollaci can cook a serious array of mouth-watering dishes. Growing up in his family’s restaurants in Long Island and Queens, Perry started cooking at the young age of 15. He was hooked. At 19 years old, he attended the Culinary Institute of America and since then has worked in numerous kitchens, from serving as a private chef in the Hamptons to working under some of the best chefs in New York City and Los Angeles.

Perry doesn’t just work in the kitchen, but says the restaurant business is in his DNA. From serving as a dishwasher, bartender, and now as an executive chef, he has learned what people like, and how to deliver that to them — he lives by the idea that he is in the business of making memories. Perry aims for every guest to leave a meal remembering their time at that restaurant. This belief no doubt played a role in his landing a spot competing in Cutthroat Kitchen on Food Network a whopping three times and winning twice. Perry also attributes some of his success to the chefs and mentors he’s worked with over the years who lent their patience, time, and skill to help make him the chef he is today. Additionally, his sous chefs and team for the hard work they put in day in and day out.

For first time guests and longtime patrons, asking what the chef recommends can provide the best possible experience. At Firefly, Executive Chef Perry recommends the veal meatballs, which are cooked with his grandmother’s recipe, and the skirt steak, which is done Korean style marinated in their own kimchee and paired with a sweet Okinawa potato puree. Looking forward, Perry hopes Firefly makes guests feel as though they’ve been transported somewhere else. The synthesis of ambiance, wine and spirit program, and culinary offerings are a treat to the senses, and the indoor-outdoor feel of the restaurant gives the space a unique atmosphere.

Gladys Castillo of Firefly

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Gladys Castillo
Executive Pastry Chef | Firefly

Firefly Pastry Chef Gladys Castillo has not always dreamed of working in the restaurant industry. After graduating from high school in The San Fernando Valley, she went to school to become a school counselor, and at 19 years old realized counseling was not her passion. Gladys decided she needed to leave the career path she thought would make her parents happy. She had always enjoyed baking at home and soon decided to test out a new career path — one that involved creativity. She went on to study pastry at Le Cordon Bleu, and since graduating from the culinary arts college has practiced her passion for baking at a few restaurants in Los Angeles, including West Hollywood’s The London, Barton G Los Angeles, The Huntley Hotel in Santa Monica, and Gjusta, as well as two hot spots in Miami, Barton G Miami and Scarpetta. Her time in Miami lasted a few years, and then she moved back home to L.A.

Throughout her career, Gladys has had the opportunity to work with some great chefs, including Chef Santiago B. Puga who has been a great influence to her and has challenged her to push her limits on creativity with flavors and presentations. She worked with the chef at Barton G in Los Angeles, as well as the Barton G in Miami.

Gladys lives by the personal mantra that every day we should be learning something new, and keep pushing and challenging ourselves a little every day. She invites Firefly guests to expand their horizons, and she hopes Firefly opens people’s minds to what food is and what it can be.