By Katherine Duncan
Executive Chef Mathieu Royer crafts dishes at Boathouse Collective that are made for sharing. The globally-inspired menu was designed to be “unpretentious and approachable” with an emphasis on local, organic and seasonal ingredients. Royer trained under master sushi chef Gen Mizoguchi, and that influence is apparent in a few options, such as steak tataki, which can be found among classic American meals like fried chicken.
The restaurant’s shareable menu is an ideal match for its relaxed, yet hip, family-style dining atmosphere. In addition to the creative fare and signature cocktails, the multimedia venue presents art shows, music performances and special events.
The chef will share his cuisine at Newport Beach Wine & Food Festival’s Sunday Grand Tasting Pavilion. When asked what festivalgoers can expect to try, he leaves it to the imagination: “Something that came to me in a dream.”
FIVE QUESTIONS WITH MATHIEU ROYER
Favorite restaurant in Newport?
One that’s open when I am off.
Name one famous figure you’d most like to cook for.
Bob Marley
Most embarrassing cooking moment?
Blender explosion to the ceiling
If you could only eat one dish for the rest of your life, what would it be?
I don’t eat dishes, I eat food.
Biggest kitchen pet peeve?
Waste
1640 Pomona Ave., Costa Mesa
949-646-3176
NEWPORT BEACH WINE & FOOD FESTIVAL
Newport Beach Magazine is a sponsor of the 2015 Newport Beach Wine & Food Festival.
