Where Discipline Meets Imagination
A Journey Beyond Technique with Chef Andrew Joo
In the culinary world, fusion is often a misunderstood term. At The Wild Artichoke, Chef Andrew Joo views it not as a trend, but as a deeply personal language—one that balances the quiet discipline of traditional French kitchens with the soulful warmth of Korean heritage.
The French Foundation
Chef Andrew’s path began with the rigorous training found in classical French kitchens. It was here that he mastered the art of the reduction, the precision of the knife, and the delicate balance of butter and brightness. You see this influence in our Chestnut Velouté, where espresso and parmesan tuile create a texture that is as refined as any kitchen in Paris.
The Asian Soul
Growing up on the California coast and traveling through Europe and Asia, Chef Andrew integrated the umami-rich profiles of Korean and Japanese cuisine into his French repertoire. This is most evident in our Binchotan Grilled Beef Bulgogi—a refined interpretation of a traditional Korean staple, elevated by the clean, smokey depth of charcoal grilling.
Dish Spotlight: The Uni Pasta
Our signature dish is a testament to this fluency in flavor. We combine house-extruded tuxedo roll pasta with fresh Santa Barbara Uni and finished with Uni Bottarga (Karasumi).
Santa Barbara Uni Italian Hand-Press Pasta Japanese KarasumiThe 2026 Valentine's Perspective
For our 3rd Annual Valentine's Pre-Fixe, Chef Andrew has curated a menu that captures this entire journey—from the delicate Kaluga Caviar Musseline to the Moroccan Lamb Rack. Every dish is a quiet celebration of the cultures and memories that have shaped The Wild Artichoke.
We invite you to experience this narrative firsthand. While our Saturday evening dinner seating is fully booked, we still have limited tables for our Friday and Sunday dinner service, as well as Saturday lunch.