Neal fraser net worth

Neal fraser wife
Chef Neal has been cooking in and around Los Angeles, where he was born and raised, since he was 20 years old.
After graduating from the Culinary Institute of America in Hyde Park, Fraser went on to work under Thomas Keller at Checkers Hotel in L.A.

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Neal Fraser

Redbird and Vibiana | Los Angeles

Lamb and Fava Beans

Grilled Lumina Lamb Rack, Braised Lumina Lamb Leg, Fava Bean Purée, Lamb Jus, Mint | Chef Neal Fraser of Redbird

Roasted California Artichoke

Potato-Crusted Laura Chenel Goat Cheese, Hazelnut Breadcrumbs | Chef Neal Fraser of Redbird

Bay Scallops

Meyer Lemon, Daikon, Sturia Caviar, Nasturtium | Chef Neal Fraser of Redbird

Neal Fraser

Redbird

neal fraser2004 los angeles rising starsrising stars

Team StarChefs

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Neal Fraser

Chef Neal Fraser began his culinary career in his hometown of Los Angeles where he worked as a line cook at Wolfgang Puck’s Eureka Brewery and Restaurant. His experience at the restaurant inspired him to enroll in the Culinary Institute of America in New York, which opened up doors for him with positions at Joachim Splichal’s Pinot Bistro, Wolfgang Puck’s Spago, and Hans Rockenwagner’s Rox in Los Angeles. Fraser opened his first restaurant, Boxer, in 1995 earning glowing reviews from both local and national media. After three successful years, Fraser opened Rix in Santa Monica, where he continued to attract media accolades with his weekly eight-to ten-course tasting menus, including a controversial, but well-received all hemp menu. After a brief stint running the kitchen at the legendary Jimmy’s in Beverly Hills, Fraser focused his energy on the creation of Grace with his wife and business partner, Amy Knoll Fraser. Grace opened in 2003 and showcased Fraser's ambitious flavors and artfully composed dishes. On the heels of Grace’s success, the Frasers opened their nei

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Chef Neal Fraser of Redbird - Biography

Neal Fraser began his career in Los Angeles—his hometown—where he worked the line at Wolfgang Puck’s Eureka Brewery and Restaurant. Inspired by that experience, he enrolled at the Culinary Institute of America in Hyde Park, New York, which led to positions at Checkers Hotel in L.A. during Thomas Keller’s tenure and at Park Avenue Café under David Burke in New York. When Fraser returned to L.A. for good, he cooked at Joachim Splichal’s Pinot Bistro, Wolfgang Puck’s Spago, and Hans Rockenwagner’s Rox.

In 1995, Fraser opened Boxer as executive chef, earning both local and national attention. Next, he opened Rix in Santa Monica, where he served weekly 10-course tasting menus, including a controversial, but well received all-hemp menu. After a brief stint running the kitchen at the legendary Jimmy’s in Beverly Hills, Fraser and his wife Amy Knoll Fraser focused their energy on Grace, where he won a 2004 StarChefs.com Rising Star Chef Award.

The Frasers followed that success with neig