Top Chefs in the Beach Cities

Looking for a great place to eat? You don't need to travel north to Los Angeles or the Westside to find great chefs. We've found three Beach Cities chefs that put their own twists on traditional cuisine.

Chef: Melba Rodriguez

In her on Hermosa Avenue, Melba Rodriguez focuses on using "superior ingredients with superior flavor," according to her website.

"My fish is fresh every day, my produce is vine-ripened and grown without additives that drain the flavors," she writes. "My chicken and beef come from ranchers who do not use chemicals or hormones in the feed."

A former executive chef at McCormick and Schmick's, Rodriguez studied at the Culinary Institute of America in Napa Valley. She considers seafood her speciality, and likes to get creative.

Chef: Thomas Ortega

Thomas Ortega, co-founder of  in neighboring Redondo Beach, is no stranger to the kitchen—he has spent time at Water Grill, Lucques and Patina. He has also served as a guest judge on the television show Hell's Kitchen.

A Southern California native, Ortega has been named the South Bay's "Favorite Mexican Chef" by the Daily Breeze, and Ortega 120 (named for the number of tequilas it offers) is the recipient of numerous local awards.

Noted Los Angeles Times restaurant critic S. Irene Virbila has called Ortega's restaurant "a cut above," and said that he "sources his ingredients carefully" and the lamb shank birria is "deliriously good."

Chef: Makoto Okuwa

When he's not serving up dishes like Taiwan Ramen Soup or Spicy Miso Chilean Sea Bass at  in Manhattan Beach, Makoto Okuwa can occasionally be found on the Food Network serving as sous chef to Iron Chef Masaharu Morimoto on Iron Chef America.

In an episode that aired last July, Okuwa headlined his own battle when he faced off against Iron Chef Michael Symon. He ultimately lost the competition, but not without a fight.

Okuwa grew up in Nagoya, Japan, and trained for more than 10 years under Master Sushi Chef Makoto Kumazaki. Okuwa then moved to New York, where he continued his education under Morimoto.

At Sashi, Okuwa combines Japanese food with modern influences and flavors.