| BREIN CLEMENTS - CHEF / PROPRIETOR in the two years that restaurant omakase has been open, 27 year old chef/owner brein clements has changed riverside’s culinary scene with an ‘a la minute’ tasting menu, ever changing seasonal selections from his garden and small boutique wines from around the world. since 2006 he has been honored with two stars from the los angeles times, shown off his culinary skills at the james beard foundation in new your city, and received high praise from AAA’s westway magazine. community relationships are vital to the success of chef clements’ kitchen. he has established a working relationship with tracy kahn of the UCR citrus variety program where he showcases varieties of citrus never before seen as well as fully sustained his restaurant with produce grown especially for him from the reeves’ family organic kitchen garden.
she began in the pastry department & quickly became the head pastry cook. but roryann's passion lie in the hot line aspect of food. so she made the transfer to the new department & after only 2 weeks was promoted to chef de tournant. it was this position that allowed roryann to work closely with all aspects of the fine dining operation & helped her realize her love for the restaurant business. today, roryann handles all operations at restaurant omakase, with her primary focus being on the dining room. |