David Mau |
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Chef, Cowboy Hat Strong, Tri Tip Master, Author and Barman
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David Mau
Orange County Food, Music & Booze To High Sierra Pack Station
Forged in the trenches of the Orange County music scene and over the campfires of the High Sierra, the culinary talents of Chef David Christian Mau need no introduction to those “in the know” in the OC. As ”The culture of cool, personified (per Riviera Magazine) and “… an arbiter of all things hip in Orange County” (per Dan Bradley of the Memphis Group,) Dave has earned a rock solid reputation through fine food, unbounded hospitality and a tight connection to the OC music and cultural scenes.
Dave’s culinary talents have been honed by a lifetime of learning. His first lessons were by his father’s side as a young boy; these were followed by years of restaurant industry work while earning his film degree. But it is was in Huntington Beach where his reputation exploded; the local music elite and their entourages, from Big Sandy to No Doubt, all seemed to end up at the house eating Dave’s BBQ by the pool, night after night. He was also fortunate to travel with and photograph many bands from the OC, and worked at Linda’s Doll Hut, the seminal punk rock venue in Anaheim.
He later went on to open numerous other properties as Executive Chef including The District Lounge in Orange, The ReTreat in Costa Mesa, Solana in Venice, CA and Proof And Cooper in Austin, Texas. Landing in Palm Springs he came on board with the culinary team at ACE Hotel and Swim Club and rolled out The Alibi Palm Springs for the Los Angeles-based Spaceland Presents team.
He has made his mark on the Orange County culinary scene writing for The OC Weekly and numerous other publications, spinning the narrative of the culinary world into a yarn of his own making and earning him the title of “Honorary Mexican” by Gustavo Arrellano of the OC Weekly’s “Ask A Mexican Column.” He also provides photographic content for the culinary teams at Disney’s California Adventure and Disneyland. He also has is own podcast “Memphis Mondays” and has come onboard with Chef Cody Storts to kick off “Fat Drunk And Happy”, an all-encompassing food podcast platform.
Dave’s cuisine is a fusion all its own; there is absolutely no pretense to his culinary style. He cooks for the best of reasons: a love for people, friendship and the magic that happens over a few bottles of wine with just the right folks. And he firmly stands by his mantra: ”Good company is the best ingredient and pretense makes a lousy garnish.”
Dave’s culinary talents have been honed by a lifetime of learning. His first lessons were by his father’s side as a young boy; these were followed by years of restaurant industry work while earning his film degree. But it is was in Huntington Beach where his reputation exploded; the local music elite and their entourages, from Big Sandy to No Doubt, all seemed to end up at the house eating Dave’s BBQ by the pool, night after night. He was also fortunate to travel with and photograph many bands from the OC, and worked at Linda’s Doll Hut, the seminal punk rock venue in Anaheim.
He later went on to open numerous other properties as Executive Chef including The District Lounge in Orange, The ReTreat in Costa Mesa, Solana in Venice, CA and Proof And Cooper in Austin, Texas. Landing in Palm Springs he came on board with the culinary team at ACE Hotel and Swim Club and rolled out The Alibi Palm Springs for the Los Angeles-based Spaceland Presents team.
He has made his mark on the Orange County culinary scene writing for The OC Weekly and numerous other publications, spinning the narrative of the culinary world into a yarn of his own making and earning him the title of “Honorary Mexican” by Gustavo Arrellano of the OC Weekly’s “Ask A Mexican Column.” He also provides photographic content for the culinary teams at Disney’s California Adventure and Disneyland. He also has is own podcast “Memphis Mondays” and has come onboard with Chef Cody Storts to kick off “Fat Drunk And Happy”, an all-encompassing food podcast platform.
Dave’s cuisine is a fusion all its own; there is absolutely no pretense to his culinary style. He cooks for the best of reasons: a love for people, friendship and the magic that happens over a few bottles of wine with just the right folks. And he firmly stands by his mantra: ”Good company is the best ingredient and pretense makes a lousy garnish.”