Greer's OC

Tomorrow, Tuesday, November 22nd at 6 p.m., Waterman's Harbor Restaurant Dana Point presents its 2nd Battle of the Chefs Tournament! Join Waterman's Harbor Executive Chef Michael J. Doctulero, HH Cottons Executive Chef Jarrod Somaoang & Newport Meat Company Corporate Chef Todd Meyer as they battle it out to see who can prepare the best Salmon dish to benefit Miracles For Kids. 

We love Chef Mike’s commitment to using locally sourced ingredients and his dedication to preserving the environment for future generations. You may know him from his former life at Scott’s Seafood, where he really developed his passion for seafood and fresh cuisine that draws from global influences.  If you know Chef Mike, you know that his name is synonymous with seasonal, sustainable and delicious (before they were industry buzz words).

At Waterman’s Harbor, Chef Mike has been creating tantalizing dishes while maintaining his commitment to the sustainability of the ocean.  A true dock-to-dish restaurant, Waterman’s Harbor gives Chef Mike the opportunity to work with the local fishermen – many of whom deliver fish to the restaurant’s dock within hours of being caught – as well as the freedom to express his culinary artistry. 

MEET THE CHEF COMPETITORS:
Chef Michael J. Doctulero - Executive Chef, Waterman's Harbor, Dana Point
Chef Mike first fell in love with cooking while working alongside his grandfather in the family’s San Francisco home. He has fond memories of fishing on the San Francisco Pier and bringing his prize home to prepare for his family. His time with his grandfather taught him an appreciation for fresh ingredients and the importance cooking can play in our lives.
“The act of breaking bread together has been a part of our culture for as long as we can remember,” according to Chef Mike. “It is how friendships are formed and how families celebrate.  As a chef, I have the privilege of making folks happy through food and sharing the sacred ritual of breaking bread together.” Chef Mike’s culinary career has taken him from Seattle, WA to San Francisco, CA, and to Orange County, CA, where he now calls home.

Chef Jarrod Somaoang - Executive Chef, HH Cottons, San Clemente
Born and raised in Hawaii on the island of Maui. Chef Jarrod brings the Hawaiian island vibe to San Clemente through the fusion style cooking of Southern American Cuisine and Asian flavors.

Chef Todd Meyer - Corporate Chef, Newport Meat Company, Irvine
Cooking since he was 8 years old, Todd's passion for food gave him an opportunity to work in kitchens and restaurants from California to Georgia to Hawaii. Now working for the Newport Meat Company, Todd spends much of his time in research and development. He then brings these ideas to local chefs. He describes his cooking style as "American-clectic."

Enjoy great food while supporting charity -- for only $15 per plate! Guests of this event, will not only sample the fantastic food, but serve as judges to help decide the winner! Space is very limited, but a few seats are still available!

Reserve your seats by emailing chefbattle@watermandp.com, or visit here.