Andrew Kirschner at Santa Monica Yacht Club


Andrew Kirschner is a chef and owner of Tar & Roses and Santa Monica Yacht Club. As a native to Southern Californian, he began cooking at 15. In 1994, after graduating from the University of Colorado, the avid snowboarder moved to Aspen, Colo., securing cooking positions at two popular establishments: Ajax Tavern and Krabloonik. He later moved to San Francisco to attend the California Culinary Academy (CCA) while working at Arnold Wong's acclaimed restaurant, Eos. Wong became his mentor and influenced the young chef in his use of Asian ingredients and design of inventive, multicultural dishes.


  • Nominee for Best Chef: West
    James Beard Foundation
  • Nominee for Best New Restaurant
    James Beard Foundation
  • Contestant
    Iron Chef America
  • Best New Chef
    Angeleno magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in LA

My Restaurants

Where I Eat

From My Menu

Chef Akasha Richmond reviews Wood roasted half chicken at Tar & Roses
$$$ | Modern | American
Santa Monica
"This roast chicken at chef Andrew Kirschner’s new restaurant is slow steamed and then finished in the wood-burning oven. I could eat it all the time."
Chef Joe Miller reviews Charred octopus at Tar & Roses
$$$ | Modern | American
Santa Monica
"The charred octopus often changes but is always good. Last time I was there, they had octopus skewers that came with two sauces, charred tomato and chimichurri, both of which are terrific flavor combinations."
Chef Makani Gerardi reviews Bone marrow at Tar & Roses
$$$ | Modern | American
Santa Monica
"This bone marrow—served with a ​r​ed ​o​nion marmalade and grilled sourdough—is richer than butter. Paired with a glass of Zinfandel​, it's perfection!​"