Food and Wine Festival

At Miller Butler, food is just the beginning. This mobile fresh pasta and wood-fired pizza company, based in San Pedro, was built on a simple belief that a great meal brings people together. From neighborhood pop-ups to special celebrations, Miller Butler arrives with heart, craft, and a deep affection for the community it serves.

In the heart of San Pedro, Chachi's has mastered the art of the sandwich. Thoughtfully sourced ingredients, bold and intentional flavors, and an unmistakable sense of place come together in every bite. An elevated neighborhood experience, now at the festival. 

Top Chef alum Jackson Kalb brings his signature precision to California-Mexican cuisine at ¡Jaime!, a bold, chef-driven taqueria in El Segundo. House-made tortillas and inventive tacos and burritos are always crafted from the finest ingredients on hand. 

With locations in Redondo Beach, Hermosa Beach, and El Segundo, Japonica explores the full spectrum of Japanese artistry, from pristine sushi and sashimi to ramen and inventive izakaya-style fare that gently pushes at the edges of flavor.

Bruxie began with a single, inspired idea: the Fried Chicken & Waffle Sandwich. More than a decade on, that idea has grown into a full menu of bold, unconventional waffle creations, righteous chicken tenders, and artisan custard shakes, each made to order from proprietary recipes that never cut a corner.

Sushi Petushi brings the art of Japanese cuisine to life through fresh, thoughtfully crafted sushi made with care and precision. Featuring premium ingredients — including caviar, toro, and uni — their offerings are as visually stunning as they are delicious. 

At The Rex, everything begins with the ingredient itself. Guided by what the season and the local markets offer, Executive Chef Walter Nunez and his team prepare USDA Prime and Japanese Wagyu cuts over white oak fire, alongside ocean-fresh seafood that reflects the very best of the California coast.

In El Segundo, every dish at Jame Enoteca begins with the same quiet standard, quality, without compromise. Chef Jackson Kalb shapes a rotating menu of hand-rolled pastas, vibrant salads, and regional Italian specialties, each one drawn from local, market-driven ingredients that shift gently with the season.

Saint & Second is where culinary craft meets California soul. Built on locally sourced, organic ingredients and a menu that changes with the season, every dish is a celebration of what this coast does best. 

The Little Door has spent nearly three decades perfecting the art of French-Mediterranean cuisine. Rooted in the finest seasonal and organic ingredients, every dish reflects a commitment to flavor, craft, and the simple joy of an exceptional meal. 

From the team behind El Segundo Brewing Company, Slice & Pint has become a true South Bay staple, beloved for its perfectly crafted New York-style pies, inventive topping combinations, and locally brewed beers that make every bite that much better.

Chef de Cuisine, Fabio Ugoletti, was born in Parma, Italy, and has a deep appreciation for fresh, seasonal cuisine. Chef Fabio creates elevated tasting menus that delight the senses within Terranea's award-winning restaurant, Mar'sel.

Chef de Cuisine, Jason Benavente, combines modern Asian influences with traditional Japanese flavors to create bold, elevated cuisine at Bashi. A Culinary Institute of the Pacific graduate, he is known for innovative sushi creations, refined technique, and a passion for delivering memorable dining experiences.

Chef de Cuisine, Chef Juan Nunez, a pillar of Nelson's for nearly 10 years, began as a line cook under Chef Andrew Vaughan. He's instrumental in the successful Summer Concert Series, uniting top local bands with flavorful cuisine.

Chef de Cuisine, Robert Montes, brings a passion for coastal cuisine and warm hospitality to Catalina Kitchen. His approachable dishes, refined technique, and attention to detail create memorable dining experiences from breakfast through dinner.