The chefs were revealed for the SideStage pop-up restaurant during the third annual BeachLife Festival, which runs May 13-15 in Redondo Beach.
The approximately 100-seat SideStage pop-up restaurant features a prix fixe menu from $90 to $250 per person prepared by a different chef each night on the side of the main stage while the bands are performing.
And serving a multi-course meal off to the side of the main stage on Friday, May 13, during performances by artists such as Milky Chance, Black Pumas and Weezer, Ray Hayashi of Modern Asian Restaurant RYLA in Hermosa Beach.
At the controls of the SideStage kitchen on Saturday May 14, during performances by Michael Franti & Spearhead, Stone Temple Pilots and Smash pumpkins will be star chef Kevin Meehan of Kali in Los Angeles.
Jacob Ramos, the festival’s executive chef, will wrap up the line-up of conductors on Sunday, May 15, when UB40, Lord Huron and the Steve Miller Band perform.
Ramos will also serve brunch on Saturday and Sunday in addition to lunch and dinner seating.
Reservations are only available to BeachLife ticket holders.
The third edition of the festival takes place at the Seaside Lagoon with a program of more than 50 groups on four stages. Acts this year include 311, Vance Joy, Sheryl Crow, Cold War Kids, Capital Cities and Long Beach Dub Allstars.
For information, visit beachlifefestival.com.