Chef Perry Pollaci


Perry Pollaci
Executive Chef | Firefly

Starting at mozzarella sticks, burgers, and potato skins, and graduating to veal meatballs, skirt steak, and kimchee, Firefly Executive Chef Perry Pollaci can cook a serious array of mouth-watering dishes. Growing up in his family’s restaurants in Long Island and Queens, Perry started cooking at the young age of 15. He was hooked. At 19 years old, he attended the Culinary Institute of America and since then has worked in numerous kitchens, from serving as a private chef in the Hamptons to working under some of the best chefs in New York City and Los Angeles.

Perry doesn’t just work in the kitchen, but says the restaurant business is in his DNA. From serving as a dishwasher, bartender, and now as an executive chef, he has learned what people like, and how to deliver that to them — he lives by the idea that he is in the business of making memories. Perry aims for every guest to leave a meal remembering their time at that restaurant. This belief no doubt played a role in his landing a spot competing in Cutthroat Kitchen on Food Network a whopping three times and winning twice. Perry also attributes some of his success to the chefs and mentors he’s worked with over the years who lent their patience, time, and skill to help make him the chef he is today. Additionally, his sous chefs and team for the hard work they put in day in and day out.

For first time guests and longtime patrons, asking what the chef recommends can provide the best possible experience. At Firefly, Executive Chef Perry recommends the veal meatballs, which are cooked with his grandmother’s recipe, and the skirt steak, which is done Korean style marinated in their own kimchee and paired with a sweet Okinawa potato puree. Looking forward, Perry hopes Firefly makes guests feel as though they’ve been transported somewhere else. The synthesis of ambiance, wine and spirit program, and culinary offerings are a treat to the senses, and the indoor-outdoor feel of the restaurant gives the space a unique atmosphere.

Gladys Castillo of Firefly


Gladys Castillo
Executive Pastry Chef | Firefly

Firefly Pastry Chef Gladys Castillo has not always dreamed of working in the restaurant industry. After graduating from high school in The San Fernando Valley, she went to school to become a school counselor, and at 19 years old realized counseling was not her passion. Gladys decided she needed to leave the career path she thought would make her parents happy. She had always enjoyed baking at home and soon decided to test out a new career path — one that involved creativity. She went on to study pastry at Le Cordon Bleu, and since graduating from the culinary arts college has practiced her passion for baking at a few restaurants in Los Angeles, including West Hollywood’s The London, Barton G Los Angeles, The Huntley Hotel in Santa Monica, and Gjusta, as well as two hot spots in Miami, Barton G Miami and Scarpetta. Her time in Miami lasted a few years, and then she moved back home to L.A.

Throughout her career, Gladys has had the opportunity to work with some great chefs, including Chef Santiago B. Puga who has been a great influence to her and has challenged her to push her limits on creativity with flavors and presentations. She worked with the chef at Barton G in Los Angeles, as well as the Barton G in Miami.

Gladys lives by the personal mantra that every day we should be learning something new, and keep pushing and challenging ourselves a little every day. She invites Firefly guests to expand their horizons, and she hopes Firefly opens people’s minds to what food is and what it can be.

Rod Bonios of Firefly

Rod Bonios
General Manager | FIREFLY

As a Los Angeles native with over 20 years of experience in the restaurant industry, Rod Bonios is not a stranger to the Southern California food scene. His first introduction to the restaurant industry came when he began working for King's Seafood Company first as a busser, then moving up the ladder as a runner, server, and manager at i. Cugini and Ocean Avenue Seafood in Santa Monica. Eager to learn more, Rod moved on to Cafe Del Rey in Marina del Rey as a service manager. Soon afterward he opened American Bistro, 2087, with friends in Thousand Oaks. The lure of the beach brought Rod back to Santa Monica, where he worked as a manager at Hans Rockenwagner's eponymous restaurant on Main Street. In 1998, Rod moved on to Capo Restaurant, a notorious Italian-style restaurant helmed by Bruce Marder. While at Capo, Rod worked part-time at Melisse in Santa Monica, Josiah Citrin's Michelin-starred French eatery, and also sold wine at Wally's Wine & Spirits, owned by Steve Wallace and Christian Navarro. After working at Capo and Melisse for years, Rod was promoted to manager at Melisse. Tempted by his love of wine, Rod rejoined Capo and was promoted to Beverage Director for Capo and all of Bruce's restaurants.

The constant search for a greater challenge brought Rod to Osteria Mozza as the opening service director, joining the team that led Mozza receiving two Michelin Stars. In 2011, Rod again joined King's Seafood Company as part of the team rebooting Water Grill in downtown Los Angeles as wine manager. This led to a new position at King's as Beverage Director, during which Water Grill Santa Monica was opened to great success. Then in 2013, Rod moved to Philadelphia to become General Manager of the lauded il Pittore in Rittenhouse Square. When Southern California beckoned again, Rod accepted a position in 2016 as Outlets Manager at the Fairmont Miramar Hotel & Bungalows in Santa Monica, overseeing the rebooted FIG restaurant, the Lobby Lounge, and the Pool Cabana. His work for FIG earned him the title of Fairmont's "Leader of the Year" in 2016.

Moving from restaurant to restaurant throughout his career, Rod has taken his beliefs about customers and business growth with him, leading him to much success along the way. He strongly believes that every issue with a guest must be resolved before they walk out the door and that growing a business requires meeting a customer’s emotional needs; are they happy and do they feel respected? With regards to the business, he believes each and every decision must meet two criteria: it is best for hospitality and best for the business. These beliefs have no doubt contributed to his accomplishments as being named the Head Waiter at Capo, the Opening Service Manager at Osteria Mozza, 2016 Leader of the Year at Fairmont Miramar Santa Monica, being promoted to Beverage Manager at Capo and King’s Seafood Company, and being recruited to be a general manager at a Stephen Starr restaurant and re-recruited by King’s upon his return to Los Angeles.

Rod’s success in the restaurant industry has been influenced by a few important people along the way, including Bruce Marder of Capo, Josiah Citrin of Melisse, Sam King of King’s Seafood Company, Stephen Starr of Starr Restaurant Organization, and Danny Meyer and his book, Setting The Table.

Now acting as the General Manager of Firefly, Rod hopes the restaurant will provide the Los Angeles community with an experience that rivals that of the incredible restaurants on the Westside of the city. Both first-time guests and longtime fans of Firefly, alike, can eat like Rod by ordering his current favorite dish to indulge in at Firefly, Steelhead Salmon with butternut clementine puree, kale, barley, and lemon verbena emulsion.

Viet Pham of The Recess Room


The hospitality business has been ingrained in Viet since childhood. Some of his earliest memories are sitting in his high chair and watching his mother prepare endless amounts of food for her restaurant. Through his childhood, he was always in the kitchen-doing homework behind restaurant registers and managing his parents' restaurant at just 17. Through the experience, he gained growing up and the knowledge he’s developed, Viet has been able to open and co-own The Recess Room, a restaurant in Fountain Valley.

Viet has been lucky enough to have met his business partners very early on during his childhood. In fact, the name Recess Room was developed because he met all four of his business partners — Hoang Nghiem, Yahya Alwakza, Victory Nguyen and David Yi — during recess on his first day of elementary school. The concept of Recess Room is to unwind and relax and to enjoy the people you are relaxing with. Viet wants to make sure he always focuses on the customer first and wants Recess Room to be like Cheers, “Where everybody knows your name and they’re always glad you came.” He and the rest of the Recess Room team want to make sure the guests that come in are always taken care of and served quality food and drinks. Viet will never stop looking for improvement and plans to continue to make daily progress for himself and the business.

Viet is excited to be part of Fountain Valley and provide the community with The Recess Room. His biggest goal is to provide excellent food and drinks, to really take care of the guests and hopes one day everyone knows everybody’s name!

Chef Sam Green


Sam Green is a very passionate chef and holds himself responsible for maintaining the integrity of the ingredients he works with. At the age of 14, he began working for a catering company starting at the very bottom, scrubbing pots and pans, and continued working in the field because he felt a fire inside him. While in high school, he was part of the culinary vocational program where he learned new techniques in a fast-paced restaurant environment. He loved it so much he continued his journey in New York where he attended the Culinary Institute of America. Through hard work and eagerness to learn more, he graduated after just two years and officially began his career in the culinary industry. He continued his journey in Hyde Park, New York and worked alongside executive Chef Jeff Raider where he was able to work alongside other young professionals, all eager to make it in the culinary field. At the age of 25, Sam traveled to Southern California, initially to visit family and to explore the restaurant scene in Orange County; however, he enjoyed the stay and restaurant scene so much, he made Orange County his new home. He began working in Laguna Beach under Chef Amar Santana, where he took a position as a line cook and eventually moved up to Sous Chef. Gaining experience and rapport for three years, he moved onto the Balboa Bay Resort under executive Chef Rachel Haggstrom, where he held the title of Chef de Cuisine, developing menus and operating kitchens for both Waterline and A+O in Orange County. Today, Chef Sam Green has found himself a new home at The Recess Room as the executive chef creating show-stopping dishes, like the 40 ounce Tomahawk steak with a Foie gras butter, herb gremolata and a Bulleit Rye reduction sauce.

Sam’s philosophy is to always create exceptional dishes. He believes if someone took the time to grow, raise, fish, pick, pack and ship it, then it is his full responsibility to maintain the integrity of the product and utilize the ingredient to its fullest potential. Passion is what drives him and with open mindedness and room to create, he wants to explore new techniques and continue to grow as a chef. He thanks Viet Pham and the rest of the staff at The Recess Room for the opportunity as well as the creative freedom they’ve given him.

As the executive Chef at Recess Room, Sam wants to provide guests with a top-notch dining out experience, where the food and drinks are equally as important as the company you surround yourself with. He hopes his guests are able to relax, recharge and fully indulge on his decadent and exciting dishes.

The Recess Room



The Recess Room in Fountain Valley | photo courtesy of The Recess Room

The Recess Room in Fountain Valley | photo courtesy of The Recess Room



Located in Fountain Valley, The Recess Room is bringing something a little different to the Orange County restaurant scene. Five lifelong friends met during recess one day on a Fountain Valley Playground, and they've shared a deep love of their hometown ever since.

"They dreamed of one day opening a restaurant together where they could share good food, good drinks and reminisce about good times... 
The Recess Room is their childhood dream come to life."

Co-Owner Viet Pham and his four friends are currently living their dream, all the while supplying Orange County locals with an ideal spot to wine and dine, and just enjoy each other's company. Aside from the ambiance, their executive Chef Sam Green is serving up some impressive food and drink to go along with it. Their menu is bold and rich, touting items line Bone Marrow Mac & Cheese and a Pork Belly BLT. Homegrown ingredients and the passion of their team go into every dish and cocktail, making The Recess Room experience, a memorable one. 

More About: Co-Owner Viet Pham
More About: Chef Sam Green

Bone Marrow Mac & Cheese | photo courtesy of 100eats

Bone Marrow Mac & Cheese | photo courtesy of 100eats


The Recess Room offers a menu filled with modern-American tapas and starters, as well as incredibly flavorful entrees boasting well-prepared proteins. Chef Sam Green utilizes home grown ingredients from the onsite garden, making his plates stand out in the freshest way possible. Come in and share a few starters like the Blue Crab Beignets and Charcuterie, or go big with dishes like their Bone Marrow Burger and Crab Pasta. Not to mention their 24 craft beers on tap (primarily sourced from local Orange County breweries), a great wine selection, a variety of premium whiskeys, and their impressive list of handcrafted cocktails. 

Specialty Cocktails at The Recess Room | photo courtesy of 100eats

Specialty Cocktails at The Recess Room | photo courtesy of 100eats


Smoke & Mirrors: butter infused lot 40 whiskey, maple syrup, angostura, pecan bitters, served with big rock in a smoked old fashioned glass

Blackberry Bramble: plymouth gin, lemon, muddled blackberries, sugar, served in double old fashioned glass

Cupid's Arrow: strawberry infused reposado, pear brandy, beet root powder, honey, lemon, served in nick and nora glass

 Gin-Singh's Vesper: ketel one, notlet’s gin, ginseng infused lillet blanc, orange bitters, served in nick and nora

Barrel Aged Vieux Carre: bulleit rye, hennessy sweet vermouth, benedictine, peychaud’s and angostura bitters, served with big rock in old fashioned

All photos above courtesy of 100eats


Shishitos: blistered shishitos, thyme marinated mediterrian olives, feta cheese, orange zest

Sprouts: brussels, lap cheong, hazelnut, brown butter, lemon, pecorino romano

Spanish Octopus: 18-hour sous vide, chorizo, calabrese yogurt, celery, crisp potato, candied kumquats

Bone Marrow Mac & Cheese: oxtail marmalade, fontina, mozzarella, bechamel, candied jalapenos, trottole

Blue Crab Beignet: maryland blue crab, mascarpone, chipotle aioli

Fried Chicken: creole dry spice rub, house-made slaw, white bbq, pickles, brioche, beer batter fries

Bone Marrow Burger: akaushi beef, applewood bacon jam, arugula, brioche, beer batter fries

Pork Chop: seaboard farms 14 oz. bone in chop, bulleit rye maple, polenta, pickled leek, sauteed mustard green

Veal Dumpling: san marzano tomato, garlic, shallot, marsala wine, creme fraiche, pecorino romano

Steak: outside skirt, okra, baby bok choy, jalapeño, shitake mushroom, pickled ginger, tare, yolk

Crab Pasta: jumbo crab, squid ink tonnarelli, beurre blanc, pecorino romano, roasted chili flake

Kurobuta Pig Head: sous vide, roti, garlic paste, salsa roja, tiger sauce

Cereal Milk Creme Brulee: frosted flakes, cinnamon toast crunch, strawberry

Veal Dumpling entree | photo courtesy of The Recess Room

Veal Dumpling entree | photo courtesy of The Recess Room


Brunch at The Recess Room is unlike anything Fountain Valley has seen before. Chef Sam Green leads the way with innovative creations that make brunch at The Recess Room one of the most unique to be found in Orange County. One of the star menu items is their Smoked Salmon Benedict, made with a red wine poached egg, citrus hollandaise, and a squid ink english muffin. Their brunch menu also takes things to the next level with drink pairings. Plus, brunch just isn't brunch without bottomless mimosas - at The Recess Room, you can order them with a variety of juices including mango, lychee, and blood orange, to name a few. 

Smoked Salmon Benedict | photo courtesy of 100eats

Smoked Salmon Benedict | photo courtesy of 100eats


Cereal Crusted Stuffed French Toast: brioche, honey bunches of oats, blueberry and marscapone filling, hibiscus honey

Smoked Salmon Benedict: house-cured scottish salmon, red wine poached egg, citrus hollandaise, squid ink english muffin

Chicken & Waffles: panko-crusted chicken breast, 5 spice syrup, gochujong butter, kimchi waffle

Chilaquiles: slow cooked duck, sunny side up egg, fire roasted corn, pickled red onion, cilantro, crema, salsa verde, crispy corn tortilla

Avocado Toast: avocado mash, ricotta stuffed squash blosson, shaved asparagus, ninja radish, toasted hemp seed, 63c egg, grilled country bread

All photos above courtesy of 100eats


18380 Brookhurst Street
Fountain Valley, CA 92708
(714) 377-0398

Driving Directions via: Google Maps

Hours of Operation: 
Monday – Sunday, 5:30 p.m. – 10:30 p.m.

Happy Hour
Monday - Friday, 5 p.m. - 7 p.m. is Recess Time!


Menu Pricing: $$ - $$$

Seating: Indoor, Bar Seating & Booth-Table Seating

Service: Full Service

Square Footage & Capacity
Capacity: TBD
Square Footage: TBD

Available through Yelp
Or by Phone: (714) 377-0398

Wine n dine together at The Recess Room | photo courtesy of @maieatingobsession on instagram

Wine n dine together at The Recess Room | photo courtesy of @maieatingobsession on instagram


...coming soon!



For more information or interview requests please contact

Bobby Navarro at 100eats - Events and Promotions.


Roy Abi-Najm of West Coast Fish


At just 16 years old, Roy Abi-Najm fell head over heels for the fast paced, sometimes chaotic restaurant industry when his family opened a Lebanese restaurant in Orange. From then on, he couldn’t get enough of the networking, socializing and serving of guests, all while getting paid “a dream come true!” to him. With the continued passion and drive he’s felt since age 16, and now some experience under his belt, Roy has opened up West Coast Fish at The CAMP in Costa Mesa. West Coast Fish is a fast-casual eatery making waves in the scene of seafood. They only utilize the freshest ingredients, wild caught fish, and produce picked from local farmer’s market and The CAMP’s very own community garden.

Roy really got into his groove with seafood when he worked for a restaurant in Laguna Beach specializing in high end sushi with the company SBE and there met Chef Abel Vargas. With that connection, he was able to open up multiple venues for SBE and coordinated many on and off-site catering events. The fast paced aspect of the business is what kept Roy thriving and curating West Coast Fish. Not only does he love the organized chaos the restaurant business brings, but he loves to really cater to his guests and make them happy. He feels most proud when he sees the guests in his restaurant with big smiles enjoying the food he and his team produced. He takes pride in the food he created and does it all with love. He is extremely grateful for his brother and business partner Johnny; his first professional connection, Chef Abel Vargas, as well as his partner Chef James Reinhardt. Without them, West Coast Fish would not exist.

Roy hopes to provide Costa Mesa with the freshest fish and veggies, prepared by people who really care and love what they do day in and day out. Not only does West Coast Fish provide a quality product, but the personalities and techniques of the chefs behind it are what make the overall experience and atmosphere of West Coast Fish a memorable and delicious time.

Kevin Lee of Puzzle


Kevin Lee is a whiskey and cocktail enthusiast, an experimenter and curator of his own bitters, liqueurs, and Amaris, and a perfectionist when it comes to creating a cocktail at Puzzle. With these many talents and interest, he has implemented a cocktail program at Puzzle in La Mirada that is both delicious and perfectly handcrafted. With influence from movies, music, and pop culture, the cocktails at Puzzle utilize fresh and quality ingredients to enlighten guests with playful references that invite you to join the restaurant’s lighthearted (and enticing) atmosphere.

With 20 years of hospitality service in his family, Kevin is no stranger to the restaurant scene. At a young age, he began as a dishwasher and, like many success stories, worked his way up the ladder in the industry. With a knack for experimentation and a passion for libations, he took recipes from Italy and created his own bitters, liqueurs, and Amaris at home, perfecting his craft before taking his experiments to the bar. Kevin poured his heart and soul into creating and perfecting his libations; his philosophy was to make sure he’d put his life into the obsession of creating phenomenal cocktails. Once he was confident that he curated the right recipes, Kevin joined his brother Kenny at Puzzle to produce cocktails with ingredients that are homemade and sourced from the best quality produce, herbs and spices. Kevin has also developed the bartender training program at Puzzle, which includes lessons on hand carving clear ice — another emphasis of Puzzle’s attention to detail — mastering various bartending techniques, a cocktail history curriculum, and spirit tasting.

Looking to the future, Kevin hopes Puzzle will provide the community with a unique, fresh and delectable cocktail experience driven by a passionate and sincere approach to cocktail making. It strives to present new and innovative ideas without sacrificing quality, seasonality, and simplicity.

Hannah Leigh of McFadden Public Market


Hannah Leigh has taken the reigns of McFadden Public Market bar program. Hannah got her start in the hospitality industry when she was just looking for a way to pay bills. From slowly working her way up from local joints to big corporations, Hannah discovered her hunger to be creative and work in the realm of libations. With persistence (and a little white lie here and there), Hannah was able to gain knowledge and experience as a bartender and now runs the show for both bars at McFadden Public Market.

At 16, Hannah began waiting tables at a local mom-and-pop shop to make some extra cash. After a stint there, she moved on to a larger corporate chain restaurant that offered more stability and benefits as a server which allowed her to transfer to another location when she left for college out of state. With a few years of serving under her belt, she was interested in moving to bartending but lacked the experience, so she did what she could: lied about her knowledge and experience as a bartender. It worked, because Hannah got a job at the local downtown nightclub learning the ropes of making drinks tasty, strong, and fast. Fake it til you make it, right? During her time at the nightclub, she gained enough experience to become a craft bartender, where she could utilize her inherent creativity to create craft libations. Fast forward to today, and Hannah’s knowledge and passion have transferred back to California running the bars for McFadden Public Market.

Looking to the future, Hannah wants McFadden Public Market to be a respectable pillar of the hospitality community, offering a dining experience that appeals to many different demographics, and in doing so, wants to put Santa Ana on the map as a must-see city for everyone visiting, and living in Southern California.


West Coast Fish



Come and get your seafood fix at West Coast Fish | photo courtesy of 100eats

Come and get your seafood fix at West Coast Fish | photo courtesy of 100eats


Brought to you by Roy and Johnny Abi-Najm, brothers and business partners, West Coast Fish is a fast-casual concept bringing fresh seafood to The CAMP in Costa Mesa. Highlighting the freshest ingredients and most flavorful selection of fish, their menu boasts both simplicity and California-flare. Inspired by the seasonality of great seafood and produce, the list of menu items often shift but always deliver the best of the West Coast's offerings. They believe that if you do it with love, it'll taste that way too.

"West Coast Fish is looking to provide the freshest fish and veggies prepared by people who really care about and love what they are doing. Our product is great, but it's our personalities and techniques that make the overall experience memorable here. Great food, Casual setting, and good vibes." - Co-Owner Roy Abi-Najm

More About: Co-Owner Roy Abi-Najm

Get your hands on fresh-fish-filled wraps at West Coast Fish | photo courtesy of Marc Kharrat

Get your hands on fresh-fish-filled wraps at West Coast Fish | photo courtesy of Marc Kharrat


West Coast Fish desires to simplify what it means to have good seafood. Utilizing organic non-GMO herbs, original sauces and wild fish, their offerings are the definition of fresh. In addition, their menu items feature hand-picked produce fresh from farmer’s markets, as well as The CAMP’s community garden. Whether you fancy a wrap, poke, or a just a great fish taco, West Coast Fish has you covered. 

West Coast Fish at The CAMP utilizes only the freshest ingredients | photo courtesy of 100eats

West Coast Fish at The CAMP utilizes only the freshest ingredients | photo courtesy of 100eats


Wraps: filled with corn, watermelon, pico de gallo and rice, with your choice of shrimp, crispy shrimp or mahi 

Bowls: filled to the brim with rice and veggies and your choice of salmon, mahi, tuna, yellowtail, or shrimp

Tacos: stuffed with your choice of mahi, grilled shrimp, crispy shrimp, bjorn battered fish, or veggies

Citrus Salad: wonton , orange, napa cabbage, sesame, mint plum, vin

Caesar Salad: tahini, sumac, anchovy, gem lettuce, frisee, baby kale

Small Plates: a few of the side orders include options such as crinkle fries, soup of the day, cauliflower, broccolini tuna poke, faux crab hand-rolls and more

All photos above courtesy of West Coast Fish



2981 Bristol Street
Costa Mesa, CA 92626

714 549-2887
Driving Directions via: Google Maps

Hours of Operation: 
Monday - Saturday, 11:30 a.m. - 9:00 p.m.
Sunday, 11:30 a.m. - 8:00 p.m.

Square Footage & Capacity: TBD

Menu Pricing: $ 

Seating: Indoor 

Service: Counter

West Coast Fish's savory Crispy Shrimp Wrap | photo courtesy of Marc Kharrat

West Coast Fish's savory Crispy Shrimp Wrap | photo courtesy of Marc Kharrat


 ...coming soon!



For more information or interview requests please contact

Bobby Navarro at 100eats - Events and Promotions.