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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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The first LA MEHKO Week, Nov. 9–15, spotlights more than 70 licensed home kitchens across L.A. County.
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“This is me on a plate” says the SoCal pop-up chef.
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A pair of former piano teachers offers Lanzhou beef noodles and classical music at Chopin Noodle House.
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The property owner has floated preliminary plans to replace Mel’s Drive-In with apartments. Preservationists want it landmarked.
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Try a South Bay crawl that runs from a market stall to a sleek sit-down dining room.
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Chefs Niki Nakayama and Carole Iida-Nakayama have built a refuge on a quiet corner in Palms.
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Naoko Takei Moore, author of Simply Donabe, shows how the Japanese clay pot does most of the work for you on Oct. 8.
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For seven years, Carlos Jaquez was known for birria. At his new spot, a mushroom quesataco and seasonally changing tamal take the stage.
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Yerord Mas, the Armenian bakery and restaurant is getting acolades for its top notch food. You heard it here first folks.
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They're on a mission to prove that Indian food can be far more than lunchtime buffets and take out.
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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
