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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 a prix fixe, four-course meal from some of the area’s most celebrated chefs. We will offer a collection of hand-selected wine pairings from DAOU Vineyards which can be added to your order. Get your tickets now to dine with the Pacific Ocean as your backdrop and BeachLife Festival as your soundtrack.

with The Black Keys, Pixies & Kurt Vile

Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 30 years of experience. He is chef and owner of Santa Monica, California’s Mélisse Restaurant. In December of 2019, Chef Citrin reopened the reimagined Mélisse restaurant as two distinct concepts- Citrin, an ala carte dining experience that won one Michelin Star in 2022, and Mélisse, a 14-seat tasting menu, which won two Michelin Stars in 2021 and 2022. Citrin is also the chef and owner of nearby Charcoal Venice as well as also oversees the food and beverage program at the LINE in Koreatown, as well as the restaurant Openaire situated at the hotel. His most recent venture and fast casual concept, Augie’s on Main, opened on Main Street in Santa Monica in August 2022.  Citrin has also partnered with chef and friend Hans Röckenwagner for a four-year run at the iconic Sinatra-frequented Dear John’s in Culver City. In fall of 2022, the team opened up new permanent sister restaurant, Dear Jane’s, in Marina Del Rey.  His culinary philosophy, “In Pursuit of Excellence” sets the standard for all his concepts, whether fine-dining or casual.

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photos from Chef Citrin's restaurant Mélisse


with Gwen Stefani, Band of Horses, Dispatch

Chef Antonia Lofaso is the Executive Chef and Owner of three acclaimed Los Angeles restaurants - Black Market Liquor Bar (Studio City, California), Scopa Italian Roots (Venice, California), and DAMA (Downtown Los Angeles, California). Though diverse in cuisine and style, each of her restaurants combine deep-rooted, personal culinary traditions with the influence of her globetrotting adventures and formal French training. Antonia is widely recognized for her role as host of Food Network's The Julia Child Challenge and Beachside Brawl as well as recurring roles on Guys Grocery Games, Tournament of Champions, and Supermarket Stakeout, to name just a few, as well as Bravo’s Top Chef and NBC’s Restaurant Startup. In addition to her thriving restaurant businesses and television career, Antonia is also an entrepreneur whose line, Chefletics, has redefined the traditional fit and function of kitchen apparel.

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photos from Chef Lofaso's restaurants Market Liquor BarScopa Italian Roots & DAMA

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with The Black Crowes, CAAMP, Noah Cyrus

Camphor is here to reinvent the modern dining experience in the Arts District of downtown Los Angeles. The simple yet complex menu pays homage to the chefs Max Boonthanakit and Lijo George's South Asian and French culinary trainings. “Our goal with Camphor is to re-imagine familiar food we know and love in a simple yet elevated way. It was important to showcase both Lijo and my own background through the dishes we create together and find a harmonious balance between keeping the menu unassumingly classic, while at the same time re-imagining it with unique presentations and subtle spices for brighter flavors,” Boonthanakit said.


photos from Chefs' Max & Lijo of CAMPHOR


with Sugar Ray, Tomorrows Bad Seeds & Trampled By Turtles

Stephanie Boswell is an internationally acclaimed pastry chef, television personality, and tastemaker best known as a regular judge for Food Network’s Halloween Baking Championship, Spring Baking Championship, Holiday Baking Championship, Buddy vs Duff as well as a recurring guest on Chopped Sweets, Supermarket Stakeout, Beat Bobby Flay, amongst the many other Discovery properties that she can be seen on. She currently has four series on Food Network Spring Baking Championship, Holiday Baking Championship, Halloween Baking Championship, and is the host of Bake or Break The internationally acclaimed pastry chef got her start in Chicago before moving over to Las Vegas where she created the Foie Gras Candy Bar, which the late Anthony Bourdain called a “must-do in Las Vegas.” Now, in addition to appearing on the Food Network, Stephanie has been named one of the “Best Up-and-Coming Female Chefs in Los Angeles” by CBS LA as well as “A Woman to Watch” by LA Confidential magazine. She was most recently the Executive Pastry Chef of the world-renowned Peninsula Beverly Hills, where she created the Faberge Egg, a signature dessert that has received worldwide recognition.


photos from Chef Boswell's Instagram

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with Sugar Ray, Tomorrows Bad Seeds & Trampled By Turtles

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 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. Chef Jacob is ready to rock the DAOU SideStage.


photos from Chef Ramos' Instagram

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VP of Hospitality Operations, DAOU Family Estates

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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  • 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!


  • 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: 10.

  • 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. 

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