Raffi J. Asadourian, Culinary Director, National Programs
As one of the most highly-regarded chefs to emerge from the Los Angeles culinary scene over the last decade, Raffi Asadourian brings a combination of rigorous training, farsighted leadership and an impeccable palate to the position of Chef de Cuisine at Fresh Dining.
A product of Joachim Spilchal’s Patina Group, Asadourian has worked alongside such mentors as Walter Manzke, David Myers and Mark Gold, synthesizing those master chefs’ matchless guidance with his own creative ingenuity and passion for working with fresh ingredients and nutritious recipes.
After serving for a year and a half in the kitchen of Pinot Bistro in Studio City, California under the supervision of chef Octavio Becerra, Asadourian commenced his formal training, attending the Scottsdale Culinary Institute in Scottsdale Arizona, ultimately graduating at the top of his class in 2000, sporting a perfect 4.0 grade point average. Upon his return to Southern California, Asadourian immediately sought out the biggest challenge he could undertake, serving in the kitchen of Patina, the Patina Group’s flagship restaurant on Melrose Avenue. It was here that Asadourian truly began to master all aspects of his craft, working every station in what was arguably the most talented kitchen in Los Angeles. Under Executive Chef Manze and Sous Chef Myers, Asadourian absorbed the most intimate possible understanding of contemporary cuisine, learning not only the finer points of culinary technique, but essential insights into the “big picture” of how successful kitchens implement processes that allow them to create groundbreaking dishes for a broad clientele, night after night, week after week.
Following his tenure at Patina, Asadourian was promoted to sous chef at Café Pinot, serving under Mark Gold as executive chef. Asadourian thrived in this venue, taking advantage of his first true kitchen leadership role—as well as Chef Gold’s astute guidance—to expand his horizons, inventing new and innovative menu items and supervising his own kitchen line. These skills were further put to the test with his promotion to Chef de Cuisine at the Patina Group’s dual dining concept venue C2. At C2, Asadourian developed his own menu, as well as hired and trained his own staff; his kitchen and leadership skills there caught the eye of Michael Weldon, then executive chef at the café, and who today serves as Executive Chef at Fresh Dining.
With Weldon’s mentoring, Asadourian’s career truly came full circle, as he subsequently accepted a promotion to Executive Chef at Pinot Bistro—the very restaurant at which he began his career eight years prior. There, Asadourian trained and mentored a new generation of chefs, men and women who stood at precisely the same stations that he had occupied years before.
After two years of running the kitchen at Pinot Bistro (and nine years with the Patina Group as a whole), Asadourian departed to assume the position of corporate chef for Hana foods. The corporate position provided him with an entirely new set of challenges, as he quickly mastered the rigors of working within a multi-unit, multi-concept quick-service food company. Over his year and a half with Hana, Asadourian opened two of the company’s seven units while developing numerous new recipes and operational systems.
Since February of 2008, Asadourian has served as the Chef de Cuisine at Fresh Dining. An avid tennis player as well as a chef, Asadourian looks forward to brining his passion for outstanding food to Fresh Dining’s clients for years to come.
FRESHFACT: Shellfish contains Vitamin B12 to support nerve and brain function, plus iron and hard-to-get minerals like magnesium and potassium.
The Freshology Team
- Todd DeMann, Founder and CEO
- As one of the leading managers and entrepreneurs in Southern California’s competitive hospitality and lifestyle sectors, Todd DeMann’s passion for innovation and excellence has been the guiding spirit behind both Fresh Dining and his several prior successful endeavors.
read more > - Bruce Knight, COO
- With over twenty years of experience in the food and beverage industry, Bruce Knight knows precisely what it takes to operate a top-notch food service organization. read more >
- Rana Mansour, VP of Operations
- Bringing a unique blend of health care expertise, operations experience and communications skills to every project she oversees, Rana Mansour stands as an exemplar of the contemporary management professional, demonstrating a range of talents and perspectives as accomplished as it is diverse. read more >
- Michael Weldon, Culinary Director, Gourmet Programs
- With a background that includes hotels, restaurants, corporations, food service management, and experience gained from working alongside some of the most renowned names in the culinary world, Michael Weldon is uniquely positioned to meet the challenges provided by a groundbreaking organization like Fresh Dining. read more >
- Raffi J. Asadourian, Culinary Director, National Programs
- As one of the most highly-regarded chefs to emerge from the Los Angeles culinary scene over the last decade, Raffi Asadourian brings a combination of rigorous training, farsighted leadership and an impeccable palate to the position of Chef de Cuisine at Fresh Dining. read more >
- Rito Vital, Culinary Director, Special Programs
- From his roots in the rich culinary traditions of his native Mexico to his experience at the upper reaches of the Los Angeles restaurant and catering industry, Rito Vital's extraordinary range of influences shapes his unique contributions as Culinary Director of Specials at Freshology. read more >
Advisory Board
- David Kramer
- David Kramer has consistently been a top producing agent representing Buyers and Sellers of major estates and unique properties throughout the Westside for 20 years. His expertise and talent have made him a recognized leader in the real estate industry. read more >
- Karl Hingel
- freshdining™ has retained the advisory services of Karl Hingel for the purpose of assembling, examining, evaluating and documenting the fresh business processes and procedures. read more >
- John P. Roberts, Senior Vice President, Interactive & Digital Media, GSN
- The visionary behind the launch of GSN’s groundbreaking interactive television services, John P. Roberts, GSN’s Senior Vice President, Interactive and Digital Media is recognized throughout the industry as an iTV pioneer. read more >
Fresh Experts
- Nicholas J. Yphantides MD, MPH
- Noted author (My Big Fat Greek Diet), consultant, speaker, healthcare executive and family practice physician and and community advocate. read more >
- Dr. Farid Zarif, Director, Nutrition/Dietetics
- Dr. Farid Zarif, MPH, ND, PhD, resident Nutritionist and Director, Nutrition and Dietetics at Fresh Dining™, Burbank, California, is the founder The Zarifian Method©. read more >
- Edward Jackowski, Ph.D.
- Fitness innovator, author and motivational speaker, Edward Jackowski, Ph.D. holds his B.B.A. from Baruch Business College and his Masters and Doctorate in Behavioral Management from International University for Graduate Studies. read more >
- Dr. Kelly E. Williams, MD
- Dr. Kelly E. Williams earned her medical degree from University of California and completed her residency at Santa Clara Valley Medical Center. Dr. Kelly E. Williams is currently practicing in Laguna Hills. read more >
- Dr. Charles L. Blum, DC
- Dr. Blum is a chiropractor practicing in Santa Monica, California since 1981 treating women during their pregnancy as well as children. read more >
- Dr. Walker Ozar, DC
- Dr. Ozar started his practice at Cedars Sinai Medical Center in Los Angeles. Two years later, he founded Beverly Hills Posture and Rehabilitation Institute. read more >
- Dr. Nicole Williams-Alexander, MD
- Dr. Nicole Williams-Alexander earned her medical degree from Howard College of Medicine and completed her residency at UCLA in Family Medicine. read more >