Working his way to the top
Working his way to the top
Photo by LP Hastings

On the Line: Victor Avila of Spaghettini, Part Two

There is something about each chef I interview that makes them special. In the case of Victor, I found two: The fact that I met another individual who prefers paper (over electronic) organizers. And that he will spend his Thanksgiving feeding those less fortunate.

Read the first part of my interview with Victor over at this link. Then continue along below . . .

Did you always plan on becoming a chef? I always knew I wanted to work with food.

Hardest lesson you've learned: To commit to whatever I say.

When you're not in the kitchen, what are you doing? Reading cookbooks and growing vegetables with my Dad in his garden. Currently we're growing beets, parsnips and eggplant.

Where did you most recently travel to with your kids? Palm Springs. We relaxed by the pool.

What do you do to stay in shape? I run and lift weights. I like to start my day with a three-mile run on the beach.

Last song playing on your radio: Frank Sinatra singing Strangers In The Night.

Where did you grow up? South Central Los Angeles. I ended up at Spaghettini in Seal Beach because my brothers worked there.

What other skills do you have outside of the kitchen? Poker. I occasionally play Texas Hold 'Em on Sundays with friends. I like the intensity and strategy involved.

Last thing you looked up online: The website for Factory Kitchen restaurant. I love eating out, especially at bars serving small plate items.

What were you doing if you weren't in this business? Nothing. This is it for me.

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