National food writer, Sabrina Medora, and Chef Shota Nakajima bring together four Top Chef Season 18 contestants to San Diego for a one-night only pop-up inspired by 'Restaurant Wars' concept: Kokoson, as seen on Bravo TV's Top Chef. Proceeds will be donated to World Central Kitchen, which serves dignity and warm nutritious meals to survivors of disasters.
Join James Beard semi-finalist Chef Shota Nakajima (Taku, Seattle), Chef Jamie Tran (Black Sheep, Las Vegas), James Beard semi-finalist Chef Maria Mazon (BOCA Tacos, Tucson), and Chef Byron Gomez (7908 Aspen, Aspen) as they present an Asian and Latin-American inspired multi-course meal.
General Admission - $350 per guest inclusive of appetizers, 6-course dinner, beer, wine, taxes, and gratuity.
VIP - $500 per guest. A limited number of VIP tickets are available and includes the above plus access to a private after-party featuring a moderated panel with the 'cheftestants', hosted by Sabrina Medora. Guests will have the opportunity to mingle with the chefs post-panel.
Please be advised that we will not be able to accommodate specific dietary restrictions or allergies.
Beneficiary: Founded in 2010 by Chef José Andrés, World Central Kitchen (WCK) uses the power of food to nourish communities and strengthen economies in times of crisis and beyond. WCK has created a new model for disaster response through its work helping devastated communities recover and establish resilient food systems. WCK has served more than 50 million fresh meals to people impacted by natural disasters and other crises around the world in countries including The Bahamas, Indonesia, Lebanon, Mozambique, Venezuela, and the United States. WCK’s Resilience Programs in the Caribbean and Central America have trained hundreds of chefs and school cooks, advanced clean cooking practices, and awarded grants to farms, fisheries and small food businesses while also providing training and networking opportunities. Learn more at wck.org.