Hollywood Fries Celebrity Chefs

I Finally Found A Potato That Makes French Fries

As Good As My Burgers

Bloggers have been writing up a storm about a specialty burger place since it first opened in Orange County. Burger Parlor was launched by Chef Joseph Mahon when he decided to focus his prodigious culinary skills into creating burgers than in turn create their own buzz. We're talking handcrafted and ground fresh daily burgers with some pretty exotic, mouth-watering ingredients. Depending on which meaty burger you order, your palate may encounter arugula, tomato confit, chipotle aioli or even thin slices of pastrami! Let's not forget the cheese! He has a passion for cheeses - from crispy Mozzarella to Fontina. Even better, Chef Mahon has finally found a potato that makes French fries of such exquisite taste and texture he feels they're worthy to be served alongside his out-of-this-world burgers. Hollywood Fries are made from potatoes specifically developed to make consistently light, crisp, and absolutely irresistible French fries.

Involved in the restaurant industry since he was 16, Chef Mahon is CIA trained. No, not the spy agency - the other CIA: Culinary Institute of America. Mahon has worked with Daniel Boulud and Andrew Carmellini in New York and David Myers in LA and was previously the Executive Chef at Bastide in West Hollywood. During his tenure, Bastide was awarded Top Food in Zagat with 27 for food. 4.5 Stars for opentable.com, 2.5 stars from the LA Times and Best Restaurant by LA FEAST with a score of 93. At Bastide, he created Burger Mondays, and his specialty burgers became a huge hit. They were so popular that three months later he launched Burger Parlor. And the rest, as they say, is delicious history.

The first time I used Hollywood Fries I realized they were

the perfect potato for frying.

Jared Cook - Executive Chef & Partner

Jared was born and raised in the Pacific Northwest. After graduating from Western Culinary Institute in Portland Oregon, he relocated to Southern California. Since then Jared worked in restaurants such as French 75 in Laguna Beach, Chat Noir in Costa Mesa, and was promoted to Executive Chef at the Crow Bar and Kitchen, in addition to working at Vine Restaurant & Bar for the third time as a Cook, Sous Chef, and now Executive Chef. He got into the industry because of a passion for food and horticulture. Jared knew he was going to be a chef from the young age of 14. Julia Child and Great Chefs of the World are his favorite shows during his teenage years. Jared started cooking with his mom as soon as he could reach the stove. Jared not only is great in the kitchen but brings a new level of farm to table to his cooking style. Jared has a passion in the garden and uses organic heirloom herbs, fruits, and vegetables for Vine Restaurant & Bar. He has created his own garden onsite and there is nothing more local or sustainable than that he quotes. Various accolades and awards from magazines and periodicals along the way continue to drive Jared to creating unique, out of the ordinary cuisine, blended with flavors people crave each and every day. Jared Cook is being recognized as an up and coming young chef in Orange County and is excited to elevate Vine Restaurant & Bar to a new level of culinary success! With a last name of Cook, it sure is fitting for him.