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Gab Chabrán
What I cover
I write about all things food and drink, from the latest pop-ups to restaurant trends, and explore how food tells the region's story and connects us to the complex social fabric of Southern California.
My background
A lifelong resident of Southern California, my work has been featured on programs like Splendid Table and Good Food, and I've contributed to publications including L.A. Taco, Eater LA, Thrillist, Los Angeleno, KCET Artbound and The New York Times. In 2024, I was recognized as a James Beard semifinalist for audio reporting.
My goals
I aim to provide a current and up-to-date portrait of what’s happening in the Southern California food ecosystem by speaking with chefs, cooks, business owners — and you.
Best way to reach me
I'd love to hear any food ideas you might have. Email me at gchabran@laist.com. You can also find me on Instagram at @gabchabran.
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Darkroom trades curb appeal for creative freedom — and locals can't get enough of what's coming out of the kitchen
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Keizo Shimamoto is serving some of Southern California's best ramen under the radar in Orange County.
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At the Michelin-recognized CASA LEO, Chef Joshua Whigham's monthly paella drop resists the tourist version of the Spanish staple.
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A mayoral debate flashpoint reignited a decades-old fight. Here's what the law says — and why enforcement looks nothing like it.
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Where to grill your own meat in LA and Orange County this Labor Day
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The ice cream company has become a piece of SoCal history, one scoop at a time.
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The menu features three flavors: grandma’s green curry, trout coconut and roasted chili.
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Uoichiba and Father's Office team up this August for a $16 collab that bends the rules on both ends.
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Taqueando After Dark, curated by Bill Esparza, pairs L.A. taqueros with acclaimed chefs from across the border for one immersive weekend.
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At CineOpera, Chef Paco Moran's Maradona-inspired menu is just the opening act.
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This year's Disciples of the Corn dinner moves to a bigger stage — with eight chefs bringing their own spin to regional Mexican cooking.
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Daniel Shemtob's new series turns strangers' family recipes into tacos, and grief into connection.
