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The DAOU SideStage Experience is a one-of-a-kind festival dining event located on the main stage, adjacent to the bands performing!  Patrons will enjoy a highly curated dining experience while sitting on the side of the stage — they’ll watch their favorite band perform while eating food from some of the area’s most celebrated chefs.  Each prix fixe menu will also be paired with wine from DAOU Vineyards!  Get your tickets now to dine with the Pacific Ocean as your backdrop and BeachLife Festival as your soundtrack. The link to purchase tickets will be sent out individually to ticket-holders.

2022 CHEF LINEUP

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Executive Chef, RYLA

Ray Hayashi has spent nearly a decade with chef David LeFevre working his way up to R&D chef at South Bay’s beloved MB Post, Fishing with Dynamite, and The Arthur J. He recently opened RYLA, his first restaurant, together with his wife, chef Cynthia Hetlinger, in the coastal digs of Hermosa Beach. RYLA serves seasonal California cuisine with an emphasis on chef Hayashi’s Japanese heritage along with a touch of Taiwanese flavors from chef Hetlinger’s upbringing.

 FRIDAY | CHEF RAY HAYASHI 

 Weezer, Black Pumas, and Milky Chance 

First Course

Bay Scallop Crudo

Tosazu Vinegar / Orange / Serrano Chili / Puffed Buckwheat

 

Second Course

White Sesame Caesar Salad

White Anchovy / Croutons / Parmesan

 

Third Course

Braised “Kalbi” Beef Short Rib

Gochujang / Potato Purée / Spring Vegetables

 

Dessert

Matcha Tiramisu

 SATURDAY | CHEF KEVIN MEEHAN 

 The Smashing Pumpkins, Stone Temple Pilots, and Michael Franti & Spearhead 

First Course

Local Kanpachi Crudo

Cucumber Relishes / Fresno Chili / Sea Grass / Citrus Leches De Tigre 

 

Second Course

"Acid Trip" Tomato Salad | Girl & Dug Farms 

Black Garlic Soil / Charred Avocado / Corto Olive Oil 

 

Third Course

Local Striped Bass 

Eggplant Caviar / Opal Basil Oil / Zucchini Nest 

 

Dessert

Bitter Chocolate Cremeaux 

Cocoa Soil / Garden Mint 

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Owner/Chef, Kali

With the opening of Kali Restaurant in 2016, chef Kevin Meehan's broad 25-year culinary career reached its apex. The Michelin-starred Kali represents the evolution of not just Kali Dining, Meehan's roving private dinner pop-up, but the rigorous years he spent refining his craft in Los Angeles' most prestigious kitchens. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Meehan developed his culinary acumen, with the accessibility and ease of a local's favorite neighborhood haunt.

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Executive Chef, BeachLife

BeachLife's own chef Jacob Ramos was born and raised in Los Angeles, California. Ramos developed a love of cooking from his mother and grandmother. 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 de Jardin. He was then recruited to open MiCasa under the famed Chef Jose Andres. Since 2019, he has been the corporate executive chef in charge of the culinary experience at Sunset Monalisa, Jazz on the Rocks & Laurus.

 SUNDAY | CHEF JACOB RAMOS 

 Steve Miller Band, Lord Huron, UB40 feat. Ali Campbell

First Course

Bluefin Tuna

Whiskey Ponzu Sauce / Avocado Salad / Crispy Shallots / Taro Root

 

Second Course

Jumbo Lump Crab Cake

Super Sweet Brentwood Corn / Sungold Tomato Gastrique / Tangerine Lace

 

Third Course

Wood-Grilled, Aged New York Steak

Maitake Mushroom / Creamy Potato / Braised Cippolini Onion / Marrow Bordelaise 

 

Dessert

Flan 

Crema de Catalan / Orange / Passion Fruit

 SAT & SUN BRUNCH | CHEF JACOB RAMOS 

 Sugar Ray, Donavon Frankenreiter, Ozomatli,  and ALO 

Organic, Cage-Free Scrambled Eggs

Thick-Cut Applewood Smoked Bacon

French Toast

Fennel Apple Sausage

House-Made Pork Belly Benedict

Creamy Chipotle Grits / Oven-Roasted Tomato

Potatoes O'Brien

Seasonal Fruit and Berries

California Yogurt Parfaits

Pineapple / Raspberry / Mango / Strawberry

Muffins, Croissants, Danishes, Cinnamon Buns, &

Pan Dulce

Bottled Smoothies

Omelette Station

Made To Order

 Marino Monferrato 

 DAOU Ambassador 

VP of Hospitality Operations, DAOU Vineyards

If you think you've seen Marino Monferrato before, you probably have—at least if you watch the hit culinary show Hell’s Kitchen with Chef Gordon Ramsay. Marino has served as the show’s maître d'hôtel for the past 10 seasons, making him a household face for many since 2013. Marino is now a fixture at DAOU as well, serving as our vice president of hospitality operations.

 

A native of Torino in northern Italy’s Piemonte wine region, Marino brings an effortless charm and a deep hospitality expertise to his role at DAOU, which includes working at some of the world’s finest restaurants.Marino started his career in the hospitality industry at the age of 17 when he trained under famed chef Gualtiero Marchesi in his Michelin 3-Star restaurant in Italy. To this day, Monferrato considers Chef Marchesi to be his greatest mentor.

 

“My approach is perfectly suited to DAOU,” Marino says. “Georges and Daniel Daou truly believe that even the most luxurious things in life can be shared in a spirit of warmth and generosity. This is why I felt such a powerful attraction to DAOU.” When not working his hospitality magic, Marino can be found soaking up the wine country life of Paso Robles and spending quality time with his wife and their two daughters.

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PLEASE NOTE:

  • Does NOT include entrance to the festival. You must purchase a ticket to the festival separately to confirm your reservation!

  • Seating begins 30 minutes before the performance you choose, and the dining experience ends at the end of the music performance. Your reservation is not for the entire day.


Cost varies based on set, but 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.


Seating is communal style — we are at a festival!  Let's make friends!


General FAQ: 
  • Guests will not order. The menu is pre-set, with no substitutions. Vegetarian options and allergies will be accommodated for those who let us know at time of reservation. We are unable to accommodate special menu requests received less than 10 days prior to the event. 
  • Guests will receive a signed copy of the menu (by Chef) as a take-home souvenir. 
  • We have 9 tables of 10 for 90–100 seats. Tables are seated communally or family-style. Maximum table reservation: 12 people (10 is ideal).
  • NO CANCELLATIONS for any reason. NO REFUNDS for any reason.
  • If you are late to your seating, we will proceed without you. 
  • We have ADA accessibility. 
  • BAR SERVICE will be a cashless bar, and people will be able to order at their table via credit card. 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.