Three founders of Chefs Who Surf, a group that promotes ocean conservation and sustainable seafood, give us a taste of their seasonal specialties.
Vincent Muraco, chef at Zimzala, Hungtington Beach, California
Philippe Breneman, chef at Aquarius, Santa Cruz, California
For more on the Chefs Who Surf fund-raising efforts, visit chefswhosurf.com
Learned to cook: at the California Culinary Academy in San Francisco
Learned to surf: in Waikiki Beach, Hawaii, with a friend on a high-school graduation trip
Surf secret: Vince’s favorite Huntington Beach surf spot is Bolsa Chica.
Kitchen secret: His Japanese Masahiro chef’s knife is the one tool he could not live without.
Recipe: Seafood Pasta
Learned to cook: at the California School of Culinary Arts in Pasadena
Learned to surf: in Venice Beach. After buying all the gear for a college surf class he never got to take, Micah taught himself in Dog Town during his off-hours.
Surf secret: Micah rides in board shorts by Arbor, a skate company based in Venice.
Kitchen secret: His favorite ingredient is lemons, because “they make everything a little fresher.”
Recipe: Day-After-Thanksgiving Hash
Learned to cook: at L’Orient restaurant in Omaha, Nebraska, while working through college
Learned to surf: in Cowell’s Beach in Santa Cruz, during beach excursions with friends while growing up nearby in the Silicon Valley
Surf secret: These days, Philippe rides a Santa Cruz Mini Mal board.
Kitchen secret: He most enjoys running the line on a busy night. It gives him a rush like conducting a well-tuned orchestra.
Recipe: Dungeness Crab Pie