Patch Picks Top Chefs

Looking for a great place to eat? You don't need to travel north to Los Angeles or the Westside to find great chefs. We've found three Beach Cities chefs that put their own twists on traditional cuisine.

Chef Thomas Ortega of , Redondo Beach

Thomas Ortega, co-founder of Ortega 120, is no stranger to the kitchen—he's spent time at Water Grill, Lucques and Patina. He's also served as a guest judge on the television show Hell's Kitchen.

A Southern California native, Ortega has been named the South Bay's "Favorite Mexican Chef" by the Daily Breeze, and Ortega 120 (named for the number of tequilas it offers) is the recipient of numerous local awards.

Noted Los Angeles Times restaurant critic S. Irene Virbila called Ortega's restaurant "a cut above," noting that he "sources his ingredients carefully" and calling the lamb shank birria "deliriously good."

Chef Melba Rodriguez of , Hermosa Beach

In her Bistro, Melba Rodriguez focuses on using "superior ingredients with superior flavor," according to her website.

"My fish is fresh every day, my produce is vine-ripened and grown without additives that drain the flavors," she writes. "My chicken and beef come from ranchers who do not use chemicals or hormones in the feed."

A former executive chef at McCormick and Schmick's, Rodriguez studied at the Culinary Institute of America in Napa Valley. She considers seafood her speciality, and she likes to get creative with it.

"I created a cheviche with fresh conch, key limes and coconut," she says on her website. "I named it 'Milk of the Tiger.' I thought, this is good but it's the weirdest thing I've ever done, and I wonder if people [in the Beach Cities] are ready. It was well received, people bought it, and they loved it."

Chef Makoto Okuwa of , Manhattan Beach

When he's not serving up dishes like Taiwan Ramen Soup or Spicy Miso Chilean Sea Bass at Sashi Sushi and Sake Lounge, Makoto Okuwa can occasionally be found on the Food Network serving as sous chef to Iron Chef Masaharu Morimoto on Iron Chef America.

In an episode that aired last July, Okuwa headlined his own battle when he faced off against Iron Chef Michael Symon. He ultimately lost the competition, but not without a fight.

Okuwa grew up in Nagoya, Japan, and trained for more than 10 years under Master Sushi Chef Makoto Kumazaki. Okuwa then moved to New York, where he continued his education under Morimoto.

At Sashi, Okuwa combines Japanese food with modern influences and flavors.

"Every dish should feel familiar—and surprise you with a memorable new twist," he says on his website.