DAOU Ambassadors will be at the DAOU SideStage experience all weekend long, sharing their deep knowledge and love for DAOU wines with attendees.
“At DAOU, our purpose is to create meaningful connections and experiences through the lens of wine. The BeachLife Festival aligns perfectly with our commitment to enriching lives and crafting unforgettable moments. We are delighted to take part in yet another outstanding BeachLife Festival experience." says Neb Lukic, President, DAOU Family Estates.
Meet the Chefs
With City and Colour
With Dirty Heads
Chef Ian Gresik, a Los Angeles native, brought his farm to table style of California cuisine to the beautiful city of Pasadena with the opening of his restaurant “The Arbour”. Chef Gresik’s lifelong culinary journey began at an early age in his native Southern California, where he attended the prestigious California School of Culinary Arts Le Cordon Bleu and graduated at the top of his class. Since then, his culinary career has been taking him back and forth between pastry and savory roles in kitchens across the United States and abroad in France and Spain, providing him with almost twenty years of culinary experience. Ian was the former Chef of the award winning Drago Centro in downtown Los Angeles. Prior to Drago Centro he worked as the Pastry Chef at Patina restaurant and was the youngest pastry chef in the US with a Michelin Star. A chef with many hats, Chef Gresik’s commitment to perfection is something you can literally taste.
Photos from Ian Gresik's restaurant The Arbour (photos by JP Cordero)
With Santigold
With DEVO
Chef Nyesha Arrington is a California native born into a multicultural family. She is best known for her accomplishments as a chef and TV personality. Arrington has competed on Season 9 of “Top Chef,” “Chef Hunter,” and most recently featured as a recurring judge on “Chopped Next Gen”. Arrington was introduced to diverse culinary experiences at an early age, which has continually shaped her palate development and perspective of culture-informed cooking. A graduate of the Culinary School at the Art Institute of California in Los Angeles, Arrington forged her culinary career at Michelin-Starred restaurants under direction from revered chefs. Arrington has also been recognized as a “Rising Star” by James Beard Award-winning critic Brad Johnson from Angeleno, “Chef of the Year” by Eater LA and a Zagat “30 Under 30" recipient in Los Angeles.
Current projects include: YouTube series “Plateworthy” on Eater, for which Arrington hosts, a recurring judge on “Chopped Next Gen” with Discovery+, and a featured judge alongside Chef Gordon Ramsay on “Next Level Chef” on FOX. Arrington’s greatest enthusiasm will always be to champion her community and create “Food that Hugs the Soul.”
With ZZ Top
With Trey Anastasio Band
Chef David Slay enjoys a well-earned reputation as one of the most professional and hardworking chefs in the hospitality business. A third-generation American restaurateur, David started his training at the age of 11 in his father’s kitchen. He apprenticed in Paris when he was 17. At 20 he opened his first restaurant, a 26 seat French Cafe. Afterward, he was the owner and chef of several popular fine dining restaurants in his hometown of St. Louis, Missouri, before tackling the competitive California restaurant scene. There, he opened David Slay’s La Veranda in Beverly Hills, the renowned California/European-style bistro he founded in 1989. Under Slay’s direction, La Veranda was recognized as one of the “Best Gold Medal Restaurants in the United States”. Now, David is the proud owner and operator of six thriving establishments, spanning from the picturesque Orange County, CA, to his beloved hometown of Manhattan Beach, CA. In 2017, David also expanded his successful ventures into the world of winemaking with Slay Estate and Vineyard. Slay restaurants and vineyard stand as shining examples of his unwavering commitment to culinary excellence, top-notch hospitality, and vineyard management.
Photos from Chef Slay's restaurant SLAY
Saturday with Sun Room & Steel Pulse
Sunday with Sugar Ray & Margo Price
MENU
Executive Chef, BeachLife's own Chef Jacob Ramos was born and raised in Los Angeles, California. Chef Jacob developed a love of cooking from his mother and grandmother, cooking for his family. Jacob went on to study at the California School of Culinary Arts and received a diploma from Le Cordon Bleu. Jacob went on to work for the Patina Restaurant Group starting as a prep cook and working his way up to be the Sous Chef of their Michelin Star rated restaurant. He went on to open the Ritz Carlton Lake Tahoe with Michelin Star & James Beard award-winning Chef Traci Des Jardins. He was then recruited to open Mi Casa under the famed Chef José Andrés. Since 2019, he has been the corporate executive chef in charge of the culinary experience at Sunset Monalisa, Jazz on the Rocks & Laurus. Chef Jacob is ready to rock the DAOU SideStage.
photos from Chef Ramos' Instagram
DAOU is committed to producing collectible world-class wines that rival the best in the world. Since bursting into the world of fine wine in 2007, DAOU has continually challenged conventions and has changed the paradigm of what a wine company can be through extraordinary wines, hospitality and experiences.
General Information
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Reservations do NOT include entrance to the festival. You must purchase a ticket to the festival separately to confirm your reservation!
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Seating begins 30 minutes before the performance you choose and the dining experience ends at the end of the performance. Your reservation is not for the entire day.
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Cost varies based on set and DOES NOT INCLUDE alcohol. DAOU wines, beer, and cocktails will be available for additional fees on the DAOU SideStage (through cashless purchase). Final purchase includes tax and service fees.
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Seating is communal style — We are at a festival! Let's make friends!
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Due to the complexity of our culinary preparations, we are unable to alter the menu or accomodate any special requests. We do not suggest purchasing SideStage tickets if you have any significant restrictions or allergies.
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Guests will receive a chef-signed copy of the menu as a take-home souvenir.
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We have 9 tables of 10 for 70–100 seats. Tables are seated communally, or family-style. Maximum table reservation is 10 people.
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NO CANCELLATIONS OR REFUNDS for any reason.
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Please do not arrive late to your seating. If you have not arrived by the time provided for your seating, we will proceed without you.
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We have ADA accessibility.
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Bar Service will be cashless and guests will be able to order at their table with a credit card. Bar menu will include DAOU wines, beer, several cocktail types, and soft drinks. There will also be a DAOU wine pairing for each menu available for purchase. There will be a special drink menu printed on the back side of your menus.