Gesso, the Italian all-day player on Fairfax, has a new chef at the stoves. Beginning May 15, Chris Ono will take charge of Paul Hibler’s (Superba Food + Bread) nearly one-year old restaurant, with a resume that promises some pretty exciting updates.
Ono, a native of Los Angeles, began his career as a teenager working in his uncle’s small neighborhood café in West LA. After earning a degree from San Francisco’s California Culinary Academy, Ono worked under everyone from Roy Yamaguchi to Michael Cimarusti before a stint at Eleven Madison Park in New York City. While at Daniel Humm’s celebrated three Michelin-starred restaurant, Ono served as sous chef. Most recently, he was chef de cuisine at Santa Monica’s Ester’s Wine Bar.
With a refreshed set of local produce and purveyors, Ono will focus on creating new menus at Gesso, with the first of his dishes going live on May 18. Early on, Gesso featured more of a Italian bent from Doug Miriello, though with Ono’s bill of fare will likely reflect more of a seasonal California set of dishes.