WOLFGANG PUCK AND BARBARA LAZAROFF

WELCOME JENNIFER NAYLOR

            Wolfgang Puck and Barbara Lazaroff are pleased to welcome Jennifer Naylor as the Executive chef of Granita in Malibu.  Jennifer returns to Granita following a twelve month immersion in Italian cuisine working with Gianfranco Vissani at his eponymously named Michelin 2 star restaurant in Umbria, as well as with Nadia Santini, Italy's only 3 star rated woman chef from Dal Pescatore in Cannetto sull' Oglio.  Before her reunion with Granita, she assisted in the opening of Spago's new location in Chicago.

           After successive apprenticeships with Los Angeles Chefs Roland Gibert, Mary Sue Milliken and Susan Feniger, Jennifer joined the restaurant team of Wolfgang Puck and Barbara Lazaroff in 1990 to work at the brewery /restaurant Eureka.  Her promotion to sous-chef led to her move to Granita in 1992, a position she held until her sabbatical to Italy in 1996.

           Inspired by the Italian chefs' creative and innovative use of traditional regional products, Jennifer's own fresh, light California style is further enhanced by her use of the seasonal ingredients and the highest quality produce.

A native Californian, Jennifer followed her father and grandfather’s footsteps into the restaurant business.  Her grandfather founded the Tiny Naylor's chain, one of California's original family-style restaurants.  Jennifer is a member of the James Beard Foundation and in April 1999 she prepared an inspired menu at the James Beard House for a sold-out crowd of Food and Wine enthusiasts. She is a culinary contributor to the annual Meals on Wheels Charity, The American Cancer Society, Share Our Strength, The American Institute of Food and Wine and Cystic Fibrosis, as well as Special Olympics and the City Hearts Benefits.  She has appeared on The Food Network's "Ready, Set, Cook", KABC's "Menu in a Minute", Byron Allen’s “Recipe T.V.” and KTLA's "Live" Shows in Los Angeles, as well as several appearances with KABC News, KCBS, Mario Martinoli and “Eye on L.A.”

            Last year Granita received 2 stars as well as rave reviews from Los Angeles Times Magazine’s food critic S. Irene Virbila who called Jennifer’s food “inventive and delicious,” the quality “outstanding” and the desserts “most impressive.” Last January, Jennifer was selected for the “SAVEUR 100”- appearing on the cover of the magazine’s annual celebration of favorite people, places and foods. Saveur’s editor Coleman Andrews describes her California-Mediterranean cuisine as “bright and full-flavored.” In Los Angeles Magazine’s restaurant review in March, food critic Patric Kuh called Jennifer Naylor’s food “inspired cooking” and of her Italian dishes in particular he raved “brilliantly authentic food”, describing her tortelli di zucca as “exceptional.”  Mario Martinoli of KCAL’s “Dining with Mario” pronounces Jennifer's fresh style as "outrageously good, phenomenal", and that her unique approach "gives her food a delicacy and soul" that sets her apart.  And food writer Laurie Burrows Grad calls Jennifer's brunch menu "inspired" as well, and has twice awarded Granita's brunch "Best Brunch" in Los Angeles Magazine.

            For the past five years, Granita has been the proud recipient of the DiRoNa (Distinguished Restaurants of North America) award, and has also received the “Award of Excellence” from the Wine Spectator.  Jennifer has also been featured in Bon Appetit, Saveur Magazine, Los Angeles Magazine, The Los Angeles Times, Redbook, Angeleno, The Daily News, Restaurant Business Journal and Nations Restaurant News.

            Each December and February, Jennifer tantalizes her customers with an inspired White Truffle and Black Truffle dinner paired with specially selected wines.  Granita's monthly cooking classes play to a sold out audience who anxiously await Jennifer's original four-course menus.   Her seasonal menus are designed to educate her students on selecting products as well as preparation.  The recent addition of “Granita Kids,” (cooking classes for children of all ages) has become so popular that Chef Jennifer now also offers the classes during each holiday as well.  The "Day in Granita’s Kitchen with Chef Jennifer Naylor" enables passionate amateur chefs to accompany the chef to the Santa Monica Farmer's Market and work among the Granita kitchen staff for individual hands-on experience in a restaurant kitchen.  Jennifer has appeared as Guest Chef at The Sundance Resort in Utah for the “Great Regional Chefs Series” as well as at Let's Get Cooking in Westlake Village, Sur le Table in Santa Monica and the Village Kitchen.

          Granita's new menus reflect Wolfgang's influences, as well as Jennifer's refined taste and inspiration.  A sampling of the menu can be achieved by experiencing Chef Jennifer Naylor’s six course prix fix tasting menu as well as an eight course chef's tasting menu on weekday evenings, offering a wonderful culinary evening as well as great value.