Chef Peter Lee is the face behind the creative, delicious cuisine at Loquita.
What many people don’t know is that there are three additional talented chefs in that kitchen who also have a vision and passion for creating culinary works of art.
At this Chefs’ Table, especially designed for Epicurean Santa Barbara, Peter Lee and each of his sous chefs and even the award-winning Mixologist Gavin Koehn are featuring courses in this menu! Each course will be accompanied by it’s designer and he/she will share the inspiration behind the flavor.
A welcome beverage is included with dinner and a wine pairing option designed by Gavin Koehn is also available. Additional beverages may be purchased during the dinner.
The evening will truly be a treat full of artistry and passion for food and beverages, all taking place on the private Loquita patio!
‘edible’ gin & tonic cocktail + potato chips, idiazabal espuma, pimenton
tuna cone, feuille, piquillo, cucumberrabo de toro, oxtail, potato, preserved meyer lemon creme
fraiche lomo, jamon serrano, kale, mustard
jus zanahorias, coffee soil, beet hummus, honey mustard
vinaigrette sorbete, ginger beer espuma, citrus sorbet, olive oil ice cream, mint chocolat coulant, molten cake, vanilla ice cream, dulce de leche
(vegetarian substitutions not available)
Peter Lee – Executive Chef
Chad Petri – Executive Sous Chef
Felicia Medina – Sous Chef
Brendan Collins – Sous Chef
Gavin Koehn – Mixologist
Loquita features Spanish Tapas, a menu developed by chef Peter Lee, a Jöel Robuchon alum, in collaboration with Perfecte Rocher. The menu showcases hot and cold tapas, seafood and meats cooked over a wood fire and three types of paella. The wine primarily on wines from Spain, with the exception of some local wines that pair well with the cuisine.
Loquita is part of the restaurant group that operates The Lark, Lucky Penny, Les Marchands Wine Bar & Merchant and Helena Avenue Bakery, as well as the Notary Public wine company and Santa Barbara Wine Collective.