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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.
Stories by Gab Chabrán
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Daniel Shemtob's new series turns strangers' family recipes into tacos, and grief into connection.
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Choripán, vermouth, and no occasion needed at the Studio City live-fire restaurant.
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From Persian saffron pistachio to vegan Indonesian-inspired flavors, here's where LAist listeners are getting their sweet cool treats.
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Owner Barbara Burrell shifts to catering, citing a harsh economic landscape.
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Nearly a century in, the Fairfax institution is still going strong — feeding Canter's original patrons’ grandkids and their grandkids.
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Japanese food with a SoCal spirit, no compromises.
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A rare, 1,500-year-old gentle grilling method creates exquisite tastes and textures at Tyler Burges' new Arts District spot.
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Yes, there’s great Indian food, but there’s so much more.
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Three drinks, three rituals, one hot summer — from the midday vermouth hour to evening gin and tonics.
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Everything to know about tickets, sessions and vendors of your favorite side dish at The Autry.
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Obsessive sourcing, a tight menu, USDA Prime over mesquite — and a $7 taco. Inside the most ambitious new taco stand in L.A.
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Inside the converted school bus, where Black American hospitality meets Nayarit-style frying.
