1. Ivan Rukavina is a top chef based in Los Angeles, California. He started his career with whole food
cuisines specializing in vegan/vegetarian dishes and pastries. He spent his early childhood traveling with
his parents on archeological digs through the Southwest. He was exposed to the robust flavors of the
local communities such as slow roasted vegetables, chilis and spices. At an early age he was in the
kitchen watching cooks add layer after layer of flavors to their rich sauces and pozoles.
His first exposure to culinary celebrities was with Aveline Kushi , a macrobiotic cuisine expert. She
impressed upon him that food and people were symbiotic and that a person was defined by what they
ate. By working with foods in their simplest form allowed Ivan to realize the value of fresh organic foods
that needed minimal cooking and were special on their own. Seeing that he loved working in kitchens
he furthered his education at the Epicurious School and then followed his instructors to the New School
of Cooking in Culver City, California.
After years of working in prestigious California residences he decided to move to Paris, France and study
at the Cordon Bleu. For two years he studied under various named instructors such as Chef Cros and
Chef Didier Chantefort, learning regional French cuisine, breads and pastry. French training allowed
him to approach food in a unique manner. Whether he is cooking Italian or Chinese he combines and
layers flavors in a way that are unique to French training. His exposure to French cooking is not limited
to the traditional but reaches out to the new cuisines coming out of France. Fresh farm to table flavors
heightened with simple sauces that enhance foods.
He loves to cook dishes that simmer and grow richer over time on the stove. He is known for his comfort
foods such as soups and stews, sauces and slow cooked meats. Through his client base he has gained
wide exposure to Chinese, East Indian and Middle Eastern cuisine. He is happiest when there is fresh
baked bread in the oven and a full cookie jar on the kitchen counter.
In addition to the Cordon Bleu he has a business degree from the University of Southern California and a
Masters Degree in psychology from Antioch University. When he is not cooking he travels with his
family, writes and farms on his land outside of Los Angeles. He especially loves his olive trees and fresh
tomatoes.