MEET THE CHEF: Blake Mellgren of Craft House in Dana Point, California
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5 Reasons to Visit® sat down with Executive Chef and Owner Blake Mellgren of Craft House in Dana Point, California.
Craft House in Dana Point, California
Where did you grow up, and where have you traveled to that has helped inspire and shape your cooking philosophy?
Working in both Los Angeles and New York City shaped my philosophy most. In those cities you have to be good and continue to innovate for yourself, or else you’ll be out. You can’t rest on your laurels and that has carried over into how I operate today.
Craft House in Dana Point, California
Tell our readers an interesting fact or two about yourself that reflects your cooking style?
I was born and raised in Southern California, but my family’s reach goes through the South. There’s a lot of Southern influence that goes into my cooking style because that’s what I learned as a kid.
Tell us about your absolute favorite food and why readers should try it if they haven’t already.
I love sushi and seafood. Sushi because there’s nothing to hide behind. The quality and the execution is the crux of it all. I also went up to Ojai last year and had Burmese food for the first time. It was incredible.
Craft House in Dana Point, California
What are three ingredients that you simply couldn’t live without?
Garlic, lard and bacon.
We love the art behind plating. What do you love about designing the perfect dish?
Staying out of the way. It’s all about the quality of the ingredients and manipulating them as little as possible. It’s also important to find organic, quality products. When it comes to plating, life is not precise. Let things fall where they may. Every plate’s not going to look identical.
Craft House in Dana Point, California
Tell us about one of the most creative dishes you’ve created?
That would come down to when we get a bluefin tuna or anything from the fishermen at Harbor Fish Company. For me, it’s about walking through the farmers market to create a crudo or a dish from what we find in the market. Recently we did a bluefin with pineapple gastrique and pluot relish.
What is one of your greatest accomplishments and/or recent awards you've earned?
“Best Overall Restaurant in Dana Point” from the Dana Point Times—which shows we connect with our community. Receiving awards when you’re not cooking to earn awards is the most exciting. We just want people to have a cool spot to hang out and enjoy great food.
What are some of the latest trends you’re seeing in top restaurants across the globe?
For us and some others, it’s moving away from seed oils, incorporating more healthy fats, grass-fed meat and wild-caught seafood. Local when possible.
What’s your favorite cocktail or beverage of choice?
We used to have Blake’s Old Fashioned on the menu. My go-to right now is a Boulevardier—whiskey, Vermouth, Campari.
What do you love about being the Executive Chef/Owner of Craft House in Dana Point, California?
Watching the evolution of Craft House as a space, a menu, an idea, and a community.
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