Porterhouse Bourbon & Bones

Meet Chef Bijan Shokatfard, our executive chef here at Porterhouse. We sat down with Chef Bijan and asked what he loves about his job and the approach he has taken in creating the menu here at Porterhouse. Here’s what he had to say…

I love my job and I enjoy giving people a unique experience. Lots of our memories in life revolve around food and if we can be responsible for giving someone a special memory, then we have done our job. Creating the menu here at Porterhouse means that the freedom to explore whatever comes to us, and hopefully that joy comes across to our guests and they leave here with that same feeling of happiness.

My favorite things to eat and to make always stem from fresh, seasonal ingredients. I love exploring dishes that draw outside the lines, taking a classic dish and doing something a little different. When you create flavors that don’t necessarily make sense together on paper but actually work together and taste amazing, that’s what I love. My hope is that our guests will see that reflected in the Porterhouse menu - a seasonal vibe created from sustainable food with flavors that are a little outside the box.

While the menu is certainly a play on the classic steakhouse, it includes elements of my background and upbringing, along with the personal insights and experiences of my Sous Chef. It was important to us to keep the steakhouse vibe including all the primal cuts, the sauces, the sides, but everything comes with our own personal twist.

El Segundo is a hidden gem in the South Bay with a small town feel that’s lost in the big city and has a strong feeling of community. It’s very exciting to be a part of that here at Porterhouse and we hope the community embraces us and feels the love we put into everything we do.