Abigaile is about sharing and exploring food without boundaries, gimmicks or pretense. Our dishes are always evolving based on the availability of quality market ingredients, and often, a creative whim. We believe one of life’s greatest sources of joy is what happens when people come together to share a meal.
So gather. Trust us. Step just a little outside your comfort zone. And enjoy food without order or rules.
Globally-Influenced + Domestically-Sourced
We respect the food we prepare and carefully select where we source each and every ingredient. whenever possible, we embrace & support our local growers. We are committed to working with and supporting growers that share our dedication & respect for quality food products.
Our Friends & California Growers:, Mary’s Free Range Chicken – Organic / Pasture Raised / Vegetarian Diet, Shatake Happens: Hermosa Beach, La Sanctuaire, Meyers Ranch, Kenter Canyon Farms , Marshall Farms Honey Farm, Weiser Farms , Fresh Origins, Rising C. Rances, Mohr –Fry Ranches, Handsome Coffee, Strauss Organic Creamery
Growing up in the San Gabriel Valley, Chef Tin developed an affinity for worldwide flavors at an early age. Tin graduated from UCLA with a degree in Economics, and after dabbling in finance and an array of other industries, he traded excel sheets for baking sheets and enrolled in the California Academy of Culinary Arts.
His culinary career has taken him around the world and with internships and culinary positions with an array of restaurants and hotels. Tin served as the Executive Sous Chef at the acclaimed St. Regis Hotel and Resort in Monarch Beach, CA. During his five years with the resort, Tin worked in various capacities, ultimately as the executive sous chef in charge of eight chefs and four restaurants, and he helped build the team and culinary operations from the opening of the resort in 2001.
Prior to joining Abigaile, Tin served as Director of Culinary Operations at Sapphire in Laguna Beach where he oversaw all culinary needs for the restaurant, its adjacent gourmet shop, offsite caterings and five private culinary schools.
In 2012 he was brought to Abigaile to create a menu that reflected the unique history and re-design of the restaurant. From P.I.G. pop tarts to Risotto Carbonara, Poutine and Char Sui Pork Belly, Tin enjoys creating dishes that merge global flavors with comfort foods and seasonal ingredients. He has a passion for wine and has completed coursework in the court of master sommeliers. Tin curates and carefully selects all of the wines at Abigaile, from California varietals to French and Italian, to pair with his distinct cuisine. Tin’s travels to Italy, France, and Asia have given him a strong culinary technique that is based on quality, local sourcing and fresh ingredients.
Our GM, Greg is the man (and some may say genius) behind the Simons18 cocktail you love. He’s a graduate of Syracuse University, a die-hard Pittsburgh pro sports fan, and the day-to-day man in charge here.
Next time you’re at Abigaile, be sure to say hello to Greg.
Our Assistant General Manager: Thomas Moore