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| Photo by Matt Barg Tone Loc showing off one of his many knives |
Former
U.S. Marine, Tony “Tone Loc” Villarin, is in the process of working his way up
the line at one of the best small plate restaurants in the country, Ink in Los
Angeles on Melrose.
“It’s more out of the box than
straightforward food. It’s more artistic than you would see at a French
restaurant but with the same techniques,” Villarin described the cooking style
at Ink.
Currently,
Villarin is at the bottom of the totem pole at the garde-manger station, which
is cold appetizers. He has been working
at Ink for only 4 months. There are three cooks that work on the garde-manger
station and Villarin in the leader of the team.
“It’s
been a pretty rough transition for the Montage,” Villarin said as he chuckled. “It’s
taken me a while to get how the flow of things work and how to work super,
super clean.” He described the efficiency of the staff as something he has
never seen before, but this is what sets the restaurant apart.
Ink
has won several prestigious culinary awards like Best New Restaurant in
America, Best Restaurant in America and countless awards given to Chef Michael
Voltaggio.
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| Photo by Tony Villarin Smoked asparagus with smoked dates and goat cheese snow |
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