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For Chef Hiro Sone, cooking is art.
His innovative palate mixes unexpected flavors from Italy, France,
and the Orient. His beautifully designed dishes emerge from
the kitchen as composed paintings on a canvas. In January, 1983,
when Hiro was cooking at Spago in Los Angeles, a two month stint
to prepare him for the sous chef position at Spago's
new Tokyo branch, he met Lissa Doumani.
Hiro was named "Best California Chef"
in 2003 by the James Beard Foundation. |
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Wolfgang Puck had hired Lissa Doumani
as a pastry cook at Spago, where she worked under chef and baker
Nancy Silverton, now proprietor of La Brea Bakery and Campanile
Restaurant. After meeting Hiro at Spago in Los Angeles, Lissa
went to the Tokyo Spago to train the pastry chef.
After an interesting romance in Tokyo, Hiro and Lissa returned
to Los Angeles, where Hiro became head chef of Spago and remained
until he and Lissa decided to open a restaurant of their own. They
launched Terra in November, 1988. |
