Eight nights at Birdie G’s has become nothing short of a culinary landmark in Santa Monica—a celebration of flavor, innovation, and collaboration that makes the local food scene shine even brighter. Each year, this series draws renowned chefs from around the country, each with their own distinct approach to cooking, under the welcoming roof of Chef Jeremy Fox’s Birdie G’s. This year, the lineup is nothing short of remarkable, and I had the chance to sit down with Chef Jeremy Fox himself to learn about what inspired the selections for this year’s Eight Nights.
Curating Talent: From Icons to Emerging Stars
When I asked Chef Fox what inspired this year’s chef lineup, his answer was as layered as a perfectly baked mille-feuille. “”For this year, there were a few different reasons that certain chefs were picked,” he said, with a mix of thoughtfulness and enthusiasm. “Some were friends, others were chefs on my team and I was excited to invite all of them.” he went on to explain how he loves to blend iconic chefs with emerging talent—bringing together different perspectives that promise to create magic.
It’s this dynamic that makes Eight Nights at Birdie G‘s a must-attend event. For example, the night where Nancy Silverton—artisanal bread-making pioneer and co-owner of the Mozza Restaurant Group—is paired with Shaina Loew-Banayan of Cafe Mutton, an emerging force in the culinary world, is one that chef fox is particularly excited about. “it’s about different stages of their careers, and yet watching them create together is what it’s all about,” he said.
Culinary Collaboration: A Feast for All Senses
“I’m really excited about the collaboration aspect and putting together a cohesive menu, as a family-style feast,” Chef Fox shared, describing how each night will be a full-sensory, shared experience. Each visiting chef will contribute four dishes, with Birdie G’s rounding out the table with a couple more, resulting in anywhere from ten to twelve dishes spread across four to five courses. The goal is to create an organic, flowing meal—a celebration of culinary expertise and diverse backgrounds blending seamlessly.
“We found that offering random à la carte dishes last year felt a little anti-climactic,” he admitted. “We wanted the experience to be more curated, to feel like a celebratory event—something intimate and special.” This vision has led to a new approach for this year’s dinners: no à la carte, just a full, family-style meal that feels more thoughtful, connected, and memorable.
Behind the Scenes: Challenges and Thrills
Organizing an event of this scale isn’t without its challenges. Fox was candid about the stress and thrill that comes with these two weeks. “It’s exciting, thrilling, and honestly, a little frightening. It pushes all of us out of our comfort zones, but that’s what makes it worthwhile,” he confessed, a mixture of nerves and pride in his voice.
I could sense his excitement when he talked about the participation of some culinary legends. “Grant Achatz is cooking on December 11th,” Fox said, almost pinching himself at the thought. “He’s been so responsive, the first one to send menu ideas, and it’s making me want to up my game. If he can be this engaged, then I need to match that.” Achatz, of course, is the acclaimed chef behind Chicago’s three-Michelin-starred Alinea, and his presence is sure to elevate the entire event.
Toward the end of our interview, I asked Fox who his dream collaborator would be, and he didn’t hesitate: Paul Bertolli, known for his groundbreaking work at Oliveto in Oakland. “His cookbook, ‘Cooking by Hand,’ is my favorite of all time,” Fox said, reverence clear in his voice. “I think he’s most responsible for why we have housemade charcuterie in restaurants today. His recipes have guided an entire generation of chefs.” It’s moments like these—deep respect for the culinary lineage—that make Fox’s approach to cooking so genuine and inspiring.
Join the Celebration at Birdie G’s
As we wrapped up, I asked Chef Fox if there was a dish from the dinner series that might surprise diners or even push him out of his culinary comfort zone. “This entire event pushes me,” he laughed. “We’re all going to be busier than we normally are, but it’s the kind of busy that excites me.” Though specific dishes weren’t locked in yet, he hinted at the organic process unfolding as chefs collaborate on Google Docs, adding, “Even learning how to use Google Docs was a new adventure for me this week.”
One thing’s for sure—diners can expect dishes that spark joy, as Fox put it. “If an ingredient doesn’t spark joy, if it doesn’t feel special, then we won’t serve it.” For those familiar with Birdie G’s, favorites like the Bashed Cucumbers in dill pickle sauce and the Lamb Alla Salis will likely make an appearance, embodying Fox’s dedication to flavors that feel nostalgic yet inventive. And of course, the famous Rose Petal Pie, which Fox describes as “polarizing” yet truly representative of Birdie G‘s playful spirit, will be there to cap off the experience with a light, delicate sweetness.
Whether you’re a foodie, a fan of Chef Jeremy Fox, or just someone looking to experience something extraordinary, Eight Nights at Birdie G’s promises to be a series unlike any other. It’s not just about the food—it’s about collaboration, storytelling, and pushing boundaries. The blend of seasoned culinary icons with fresh, emerging talent under one roof is a testament to what makes Santa Monica’s dining scene so vibrant.
Presented by Resy, and supported by S. Pellegrino, Acqua Panna, Champagne Henriot, and Fairmont Miramar Hotel & Bungalows, Eight Nights at Birdie G’s will be the talk of the town. For more information visit resy.com
Address: 2421 Michigan Ave., Santa Monica
Photo credits: Photos courtesy of Birdie G’s
