Chef John Cox is rethinking the future of food
Up for a some juvenile jellyfish with a side of seaweed? Welcome to the dinner party of the future. In a truly fresh approach to sustainable cuisine, John Cox seeks out abundant food sources in the waters off Santa Barbara as well as inland Los Olivos. Then he turns what he finds into amazing meals. Watch to see how one chef is taking the concept of “Farm to Fork” way beyond the buzzword.
For more information on Cox, check out his California Questionnaire, in which he shares his love for his "commute" between his Los Olivos restaurant, The Bear and the Star , and his hotspot in Carmel-by-the-Sea, Cultura Comida y Bebida. Cox also opens up about some of his favorite road trip destinations in California, including Death Valley and Yosemite.