Nick Barainca
Los Angeles, CA


Nick Barainca 35, Born in Lancaster California, a pit stop town in the middle of the desert, hardly resembling any sort of food culture or gastronomy. “I had to get away if I was going to set out on this path of becoming a chef, it’s the only thing I ever wanted to do, so I did.” He attended The Art Institute of Santa Monica graduating with an Associate Degree in Culinary Arts. The real work came right away, finding himself in kitchens such as, Rockenwagner and Four Seasons Group. Working under Conny Anderson at the Four Seasons, Barainca was asked to be the opening Sous Chef for a new concept debuting in Venice Beach by the name of AK.

After being in Los Angeles for quite some time, Barainca set out for Central California. Returning with the Four Seasons Group as Chef de Cuisine for Ty Warner’s prestigious Coral Casino. After three years he found himself further north at the historic Matteis Tavern as Chef de Cuisine. “My time in Central California has really been the starting point of who I want be as a professional. Today, my cooking is set on some very fundamental aspects guided by intuitive thought.” Barainca just recently moved back to the Los Angeles area to join the PB Hospitality Group, consulting on the menu for Liaison restaurant and lounge.

“g a r g a n t u a, is and always will be a life long achievement. “ This unassuming neighborhood restaurant offers food that hints at familiarity but pursued by curiosity. The scope of our daily work is to explore the raw materials and landscape of California. Offering “a collection of plates” consciously constructed of five courses intended to be shared amongst the table. Open Thursday thru Saturday from 6:30 to 11:00. The menu will change often and an a la carte option for walk-ins only.