Chef Series at Tope - Presented by Don Julio + Submarine Hospitality
This Fall and Winter, join us in Tope for five one-of-a-kind collaboration dinners featuring an all-star line up of incredibly talented chef’s from some of the best Mexican restaurants around the U.S. Set in our rooftop restaurant, each Tope Chef Series Dinner will be shaped by the distinctive style of the visiting chef, and the alchemy created in the kitchen with access to the Pacific Northwest’s amazing ingredients.
Sponsored by Don Julio, $65 per person gets you dinner and gratuity including multiple rounds of shared dishes. Special cocktails will be offered a la carte.
The Line Up:
"Claro is where New York and Oaxaca meet – the result of chef T.J. Steele’s long-time love for Oaxacan food and culture. In his many years of living part-time in Oaxaca, Steele cultivated relationships with craftsmen, artists, mezcaleros, cooks and farmers throughout the region. He still visits them regularly and sources the corn for Claro's menu from farms that hand-pick non-GMO heirloom (criollo) varieties. The Brooklyn restaurant is dedicated to making everything by hand, including the masa, cheeses, chorizo and moles. All the meat and produce is organic and sourced locally when possible.Chef T.J. Steele was named a Rising Star by Star Chefs, and Claro was awarded a Michelin Star in 2018. "
11/21 - Chef Ray Garcia of Broken Spanish (Los Angeles, CA)
"Broken Spanish follows the evolution of its chef, Ray Garcia. An amalgamation of the classically trained chef, born and raised in Los Angeles, with the powerful influence of a Latin upbringing. Drawing inspiration and flavors from a diverse community, Broken Spanish offers an experience that is unique, characteristic, and beautiful. Broken Spanish displays Chef Ray Garcia’s distinct culinary perspective with an elevated contribution to a bountiful culinary history. The cuisine is expressed in bold yet refined flavors. Preparations demonstrate elements of long-established tradition, while finished dishes are showcased with modern appeal. Since it opened in June of 2015, Broken Spanish has earned countless accolades and recognition as one of the best new restaurants of the year by Esquire, USA Today, LA Weekly, Los Angeles Times and Los Angeles Magazine. Ray Garcia was also named Chef of the Year by Esquire magazine. "
12/19 - Chef Akhtar Nawab of Alta Calidad (Brooklyn, NY)
"Akhtar Nawab is chef and owner of Alta Calidad in New York and Otra Vez in New Orleans and advisor at Prather’s on the Alley in D.C. With nearly 25 years of experience, the Kentucky-born chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab’s ‘less-is-more’ style of cooking has earned him critical praise throughout the years,from his time under Tom Colicchio at acclaimed restaurants Gramercy Tavern, Craftbar and Craft, to East Village gastropub The E.U., to striking out on his own with Elettaria. Moving towards Mexican cuisine, Nawab took the helm at popular NYC hotspot La Esquina and later as a partner at Choza Taqueria where he explored Mexican street food. In 2017, Nawab opened Alta Calidad in Brooklyn’s Prospect Heights neighborhood where he earned a Michelin Bib Gourmand in 2018 and 2019."
1/30 - Chef Fermin Nunez of Suerte (Austin, TX)
"Renowned chef and local Austinite for almost a decade, Fermín Núñez is executive chef of masa-focused Mexican restaurant, Suerte. Raised in Mexico, Núñez’s love for the explosive taste of Mexican cuisine ignited as he learned to enjoy and capture the culinary experience that so often accompanies exuberant gatherings between family and friends. Previously assisting chefs at Austin favorites like Launderette, La Condesa and Uchiko, Núñez loves showing a more personal side of himself to those who walk through Suerte’s doors. Núñez’s positive reputation hails from his attention to detail and dedication to creating a respectful culture among coworkers. Suerte was named one of the best new restaurants in America by Eater, Food & Wine and Bon Appétit."
2/27 - Chef Jonny Aviles of Salazar (Los Angeles, CA)
"Salazar brings elevated Meican mesquite grilled dishes to Frogtown, a northeast Los Angeles neighborhood nestled between Grifith Park and the Los Angeles River. Owner Billy Silverman opened Salazar in 2016 to highlight true Sonoran-style BBQ, with a menu helmed by Executive Chef Jonathan Aviles and a tequila and mezcal-centric cocktail program. Salazar has earned national attention from beloved former LA Times critic Jonathan Gold, the New York Times and GQ, which named Salazar one of the Best New Restaurants in America in 2017."