La Monarca Bakery brings The Sweet Flavor of Mexico™ to the U.S. Our products are made from scratch, with only all-natural ingredients, no artificial colors or preservatives. La Monarca Bakery has been recognized Best of LA Weekly 2011, Best of Sunset Magazine 2012, Best of Los Angeles Magazine 2013, and LA Times’ 2017 Guide to Great LA Bakeries.
Having graduated from The Art Institute of California with an Associate’s of Science in Culinary Arts in 2005, Jonathan quickly worked his way up in the culinary field, working as the sous chef for many popular, high-rated restaurants all around San Diego. Having been trained in Japanese, Asian, American, and French cuisines, Jonathan joined Georges at The Cove from Kitchen 1540 at L’Auberge Del Marin in 2014 as the new Chef de Cuisine in California Modern. Try his culture-packed delicacies that will make you feel like your taking a trip around the world!
Chef de Cuisine Kelli Crosson brings a lifelong interest in real food to A.R. Valentien. From her upbringing on a 40-acre citrus orchard to attending The French Culinary Institute in New York, Crosson embraces a simplicity conveyed through dishes that allow fresh and naturally flavorful ingredients to shine. She enjoys the rush of the kitchen as much as bringing people together to dine and enjoy each other’s company, and her focus extends beyond the kitchen line to ensure an impeccable guest experience.
SARANSH “OBI” OBEROI
Chef Saransh last cooked at the two-Michelin-starred, Cal-Indian Campton Place in San Francisco, and now is the head of La Jolla, San Diego’s Masala Street; the first U.S location following locations in Bombay and Singapore. The inspiration comes from simple Indian street food while modernized with a California twist. Following in his father’s footsteps, the recently retired grand Executive Chef Hermant Oberoi of the The Taj Mahal Palace in Mumbai, Oberoi aims to amplify the local Indian restaurant scene with new flavors and presentations with his “colonial Indian gastropub.” If you want to experience a little taste of India, then you don’t want to miss this. Chef Oberoi’s warm and rich spices combined with his insane textures gives your mouth an experience like no other.
Jamaican born and Southern California raised, Knibb has trained with some of the most well known chefs. After joining the Nine Ten staff in 2003, Knibb climbed the culinary ladder to becoming the executive chef for all food and beverage operations located on the resort property. Now being a very well known chef in La Jolla, Knibbs made guest appearances on things like Bobby Flay’s “Food Nation—Best of Utah” program. Knibb credits the culinary world legend, James Beard for his distinctively known cuisine and his ultimate success. Don’t be fooled by the small portions; Chef Knibbs’ plates are intensely packed with flavor leaving your taste-buds more satisfied than ever. Don’t forget to grab a cocktail to enhance the flavors and experience the culinary journey even further!
Phillip’s professional career began with earning a degree in Culinary Arts from the Arts Institute of San Diego. Soon after, he helped open The Guild and began work there in his first sous chef position. This became the first of several occasions: Phillip served as the opening Sous Chef for Craft & Commerce of the Consortium Holdings group. Realizing that he wanted to pursue cooking at a higher level, he moved to New York City and he started working at Momofuku Ssäm Bar. He also continued his quest to train in a broad range of kitchens, which led to staging in many of NYC’s most renowned restaurants.
With both the culinary and operational experience gained from this exposure, Phillip returned to Southern California. His first stop was working at Nine-Ten in La Jolla, with Chef Jason Knibb. The opportunity to help launch The Cork and Craft was a perfect chance for Phillip to share his vision of not only a creative space but a nurturing and educational environment. Coming back full circle to Consortium Holdings, he is now the Research & Development Chef of the hospitality group.