David Abella, Executive Chef at West Steak and Seafood, was born and raised in Honolulu, Hawaii, where he started his career alongside Roy Yamaguchi, the pioneer of Euro-Asian cuisine. A lover of Italian, French and Mediterranean flavors, Chef Abella incorporates Asian herbs, European flavors and Hawaiian seafood into his culinary creations.
David honed his craft in the Roy’s family of restaurants for 20 years as Executive Chef and Corporate Executive Chef. With Roy’s he became involved in all aspects of procurement and presentation, from fresh fish to small wares and design. He was also recruited and worked in Hong Kong at the world-renowned Peninsula Hotel’s iconic eatery, Felix Restaurant. Since 2014, Chef Abella has been with West Steak and Seafood. He was immediately impressed upon meeting owner, Gary West, stating he is incredibly gracious, kind and well respected. “I’m so fortunate and grateful to work at here at West. We have best staff in both front and back of the house. This is last job I’ll ever have as chef, I’ll remain here as long as Gary and Mary West will have me”
As a youth in Hawaii, Abella remembers catching fish on the shores at night and then frying them whole by a campfire. Chef Abella stresses the importance of quality product. He advises customers to “buy the freshest fish and shellfish you can from reputable purveyors.” Abella has proudly been doing business with his friend and Santa Monica Seafood representative, Rigo Bojorquez, for 15 years. His favorite seafood items include traditional Hawaiian Poke and fresh Chilean Seabass.
West Steak and Seafood
4980 Avenida Encinas
Carlsbad, CA 92008