Theo Ioannou, Executive Chef of Waterfalls Restaurant at the Atrium Hotel in Irvine

Cooking is a truly cultural affair for Executive Chef Theo Ioannou. A 23-year veteran of the food industry, loannou has cooked in kitchens around the world, from Argentina to Hong Kong, and London to Japan. His career highlight? Cooking for Prince Edward and Lady Sophie (the Earl and Countess of Wessex) twice at a private home. Formerly the executive chef at the Sutton Place Hotel (now The Fairmont) in Newport Beach, the Cyprus native now demonstrates his classical French training at Waterfalls Restaurant at The Atrium Hotel in Irvine. He's all about tradition, and that's evident in his Grilled Veal Chop. He roasts his tomatoes for the full two hours-no cheating and uses olive oil to keep the meat moist while cooking. "Long live olive oil," Ioannou says.-Rebecca Go

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GRILLED VEAL CHOP, AU GRATIN POTATOES WITH ROASTED SHALLOTS

HONEY& THYME JUS

Yields 2 servings

2 Roma tomatoes 1 teaspoon olive oil

1 ounce and 1 teaspoon garlic, minced and divided

4 sprigs thyme, finely chop 2 4 sprigs rosemary, finely chop 1 2 Yukon potatoes

1/2 pint milk

1/4 pint cream

3 ounces Gruyere cheese Paprika

4 shallots

3 ounces honey 2 16-ounce veal chops,

French-trimmed

1/2 pint reduced veal jus

1 teaspoon coarse salt

1/2 teaspoon cracked black pepper

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