"It's an honor to accept this position and it will be a welcome challenge to revamp the menu as I hope to balance The Cellar's classic French menu with a new approach that reflect today's milieu," said Hughes, who remarked that the menu will be locally driven and rely on fresh seasonal ingredients. "I believe in a farm to the table philosophy. I look forward to to creating relationships with local farmers so we can provide our guests with the fresh and seasonal ingredients".

An LA native, Hughes said that he was raised by "foodies" and was constantly stimulated by the region's lively restaurant scene. Before his foray into the culinary world, Hughes considered a career in the sciences and was, in fact, a chemical engineering student at Louisiana State University in Baton Rouge.

"Because of my background, I grasp what's happening to food at a molecular level, whether I'm marinating, sautéing, grilling or preparing food in any way. Understanding the science behind culinary arts allows me to explore a wide range of possibilities so that I can fully realize a food's potential," said Hughes, a graduate of the Santa Barbara City School of Culinary Arts who worked under Jeremy Tummel at Epiphany and Wine Cask in Santa Barbara before bouchon.

At just 28 years old, Hughes rounds out the roster of youthful power players who are working to take The Cellar to new heights including Dudley, 34, General Manager Sara St. Pierre, 33, and Sommelier Cameron Tyler, 26

The Chef and his skilled staff will arrive at your home and create a dinner that is usually only available in The Cellar. Then you will be served by one of our tuxedo-clad servers. Dinner can also be paired with wines from The Cellar's extensive wine list. Set up a table in the backyard for sunset dining or bring your friends and family together at your formal dinner table. This is an experience that should not be missed. View the menu and terms and conditions here (.pdf download 147.8 KB) The first 5 parties booked before August 31st will receive 10% off the total food portion of the bill.

On Wine Wednesday every bottle on our list will be available for 50% off the list price and if you choose to bring in your own bottle we will waive our corking fee of $25 (Limited to 1 bottle per couple). If you have ever dreamed of drinking one of the rare wines on our list then join us for Wine Wednesdays.