Tar & Roses

CHEF/OWNER
ANDREW KIRSCHNER
A Santa Monica-native who grew up in a family with a strong appreciation for travel, food and wine, Chef Andrew Kirschner initiated his cooking education at the age of fifteen with a summer job in the kitchen of a local restaurant. Like many great chefs, his culinary journey started as a job, but quickly turned into a passion.
After graduating from the prestigious California Culinary Academy in 1997, Kirschner immediately began cooking professionally, starting as a sous-chef at Eos Restaurant and Wine Bar in San Francisco, CA. After two years, he moved to Colorado to work at Ajax Tavern at the 5-star Little Nell Hotel in Aspen, where he worked extensively with wild game, honed his skills in butchery and gained an increased appreciation and respect for quality ingredients and locally-sourced products. He left Ajax to work at Krabloonik Restaurant, where he continued to experiment with local ingredients and sustainable cooking methods.
Kirschner returned to Los Angeles in 2000 and joined Joe Miller at the critically acclaimed Joe’s in Venice, where he served as sous chef for one year before leaving to join Axe in the same neighborhood. Soon after Kirschner became the sous chef for Chadwick in Beverly Hills, and then a chef/partner at the popular neighborhood spot Table 8 in West Hollywood.
Kirschner returned to Los Angeles in 2000 and joined Joe Miller at the critically acclaimed Joe’s in Venice, where he served as sous chef for one year before leaving to join Axe in the same neighborhood. Soon after Kirschner became the sous chef for Chadwick in Beverly Hills, and then a chef/partner at the popular neighborhood spot Table 8 in West Hollywood.
In May of 2007, Kirschner took over as Executive Chef and partner at Wilshire, where he was praised by Angeleno magazine for orchestrating an amazing turnaround, received three stars in the LA Times, and was named Best New Chef in 2008. While at Wilshire Kirschner firmly established himself as a creative and innovative chef in Los Angeles.
Now with his first restaurant, Tar & Roses, Kirschner aims to share a restaurant that speaks to his travels and deeply ingredient-focused food philosophy. With influences from around the world and the rustic touch of a wood burning oven, quality ingredients and bold flavors will combine to create a menu that merges classical cuisine with modern sensibilities.
When not in the kitchen, Kirschner enjoys surfing, camping, and spending quality time with his wife, Monica and their dogs, Redford & Coral.