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Alfredo Gurrola, The Man Behind the Delicious Seafood Plates at L.A.'s Premier Restaurants

Behind each dish is a story, and behind the kitchen doors, there’s an immigrant’s journey to be chronicled as well. The secret behind the delicious seafood plates at Providence, one of Los Angeles’ most highly revered restaurants, is fish purveyor, Alfredo Gurrola, from Luxe Seafood Co.

Originally from Zacatecas, Mexico – geographically central without easy access to the coast – Alfredo didn’t grow up knowing much about seafood. After moving to Los Angeles, he began working as a driver in the fish industry at the age of 19. As he moved up the ranks, he chose to learn Japanese.

“I saw the passion they put into their fish. I wanted to understand. I wanted to know why,” says Alfredo.

An intermediary of sorts between the sellers and the chefs, Alfredo is able to communicate the value of the fish he supplies to some of Los Angeles’ finest restaurants such as Providence, Cape Seafood & Provisions and Sushi Gen.

“He goes and visits the places he buys the fish from. He knows how it’s harvested, how they ship it… And that’s what makes for great, wild fish," says Michael Cimarusti, executive chef and co-owner of Providence.

It is those details that make Alfredo “one of the best in his trade,” Cimarusti says.  It is also those details that impact Alfredo’s purchasing decisions and the seafood that lands on the plates at some of Los Angeles’ most highly sought after dining experiences.
 

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The Migrant Kitchen 1-Hour Special

Los Angeles’ booming food scene is being shaped by a new generation of chefs. Visit almost any kitchen in Los Angeles and it is likely you will find a migrant chef combining ethnic cuisines with new flavors and techniques. And often within the food, is a story of their migration.

“The politics of migration, the labor economy, all that drama plays out in the restaurants that we go to,” says journalist and author Rubén Martínez

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  • 2017-11-03T03:00:00-07:00
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Alta California

A collective of culturally connected, distinguished chefs (including Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos, Carlos Salgado of Taco Maria, as well as Jorge Gaviria of corn purveyor, Masienda) work to preserve heritage and push forward the “Alta California” Mexican food movement. By celebrating those dishes and ingredients integral to Mexico's cuisine and its economy, a group of accomplished Mexican-American chefs are working to elevate not only the food, but what people of their heritage can achieve in the food business.

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'Vietnamese'

Banh Mi. Spring rolls. Pho. The war and its subsequent refugees. These are things most commonly associated with the Vietnamese culture and its people. But a group of chefs in Los Angeles (including Cassia's Bryant Ng, Diep Tran of Good Girl Dinette, and Minh Phan of Porridge & Puffs) are hoping to demonstrate that there's so much more than that. Featured in the episode: Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce.

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  • 2017-11-15T15:00:00-08:00
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  • 2017-11-17T02:30:00-08:00
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