David LeFevre at Manhattan Beach Post

Bio

Chef David LeFevre is the chef/owner of The Arthur J, Fishing With Dynamite, and Manhattan Beach Post. He grew up helping his mother in the kitchen in Madison, Wisconsin. And while the Midwestern teen originally chose to pursue a career in industrial engineering, he always had one hand stirring the pot. During college, that decision proved pivotal: as a student working at restaurants, he realized he wanted to abandon engineering entirely in favor of food.

Accolades

  • One Star (The Water Grill)
    Michelin Guide
  • Nominee for Best Chef: West
    James Beard Foundation
  • Nominee for Best New Restaurant (Manhattan Beach Post)
    James Beard Foundation
  • Best New Restaurant (Manhattan Beach Post)
    Los Angeles magazine
  • 10 Most Memorable Meals (Manhattan Beach Post)
    Los Angeles Times
  • 10 Best Dishes (Manhattan Beach Post)
    LA Weekly
  • Best 57 Fine Dining Restaurants (The Water Grill)
    Robb Report magazine
  • Best Oyster Bar (Fishing With Dynamite)
    Los Angeles magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in LA

My Restaurants

Where I Eat

Behind the Scenes

Chef David LeFevre reviews  at post.venue.name
"Three grades of #Beef Rib Eye to understand, Fat, Tenderness, Flavor and Color"
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Chef David LeFevre reviews  at post.venue.name
"Dry aged bone in program to show our Steak 101 class. Kansas City, T Bone, Porterhouse, Tomahawk #dryagedbeef #bonein"
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Chef David LeFevre reviews  at post.venue.name
"Chef Charles Phan and I and our HUGE....photos #pbfw2017"
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From My Menu

Chef Akasha Richmond reviews Diver scallops at Manhattan Beach Post
$$$ | Modern, | Traditional, | American
Manhattan Beach
1 Review
"Perfectly cooked scallops, addicting dumplings, and the katsuo dashi broth make this dish great. But bring a lot of friends, because you will want everything on the menu."
Chef Sven Mede reviews Bacon cheddar buttermilk biscuits at Manhattan Beach Post
$$$ | Modern, | Traditional, | American
Manhattan Beach
3 Reviews
"Sweet, salty, rich and warm, these biscuits have it all. I love the moist and tender texture. And while you are there, everything on the menu is delicious. "
Chef David Myers reviews Steamed mussels at Manhattan Beach Post
$$$ | Modern, | Traditional, | American
Manhattan Beach
1 Review
"Made with Vietnamese sausage, green curry, and coriander rice, the dish is a fragrant and beautifully unique combination of flavors."
Chef Dave Danhi reviews Squash rolls at Fishing with Dynamite
$$$ | Seafood, | Deli/Sandwich Shop, | Modern, | American
Manhattan Beach
1 Review
"These are a must when you hit up this amazing hole-in-the-wall seafood house in MB. Thank goodness they come four to an order, because you'll eat them like potato chips!"
Chef Dave Danhi reviews Oysters on the half shell at Fishing with Dynamite
$$$ | Seafood, | Deli/Sandwich Shop, | Modern, | American
Manhattan Beach
1 Review
"David always has an amazing selection of fresh, in-season oysters. Pick your favorites or get the sampler; you'll be in shellfish bliss in just a few bites! I'm a fan of nothing on my oyster but if you must, try just a few shallots from the mignonette."