Behind the Knife
Chef/Owner Timothy Mark Abell
Timothy started out in fine dining & worked at Hungry Cat, Joe’s, Water Grill & Wilshire Restaurant. He launched the popular Flatiron Truck in 2010. Soon after, Flatiron Catering & Event Production took off. Timothy’s relationship with the top farmers in Southern California (Weiser Farm, Coleman Farm, Schaner Farm & Rutiz Farm, Ocean Jules & Harvey’s Guss Meat, Co.), allows him to deliver locally grown California produce, sustainable seafood & high quality proteins.
Timothy is also the Executive Chef at The Holding Co.
Chef de Cuisine- Ernesto Moreno
In early 2001, Chef Ernesto Moreno, moved from the small surf town Cardiff By The Sea, in North County San Diego, to pursue cooking in a professional kitchen. He originally planned to move back to San Diego after finishing school, but found the pulse of the Los Angeles city streets & the pace of fine dining kitchens had become quite addictive. He was the executive chef at Blair’s, Gram & Papa’s & Camacho’s Inc. And also spent time at Church & State, Acme Bar Group & Inn of the 7th Ray. He ensconced himself on LA’s east side. He gathered experience, knowledge & methods of cooking as diverse as the city. For the few hours he doesn’t spend in a kitchen you will find Ernesto playing in traffic. Either on his fixed gear bicycle or in one of his low-riders.
Although, his Spanish is limited to terms mostly used to get jobs done in the kitchen, Ernesto celebrates his heritage as part of a group that practices “Danza Azteca”, the traditional dance of central Mexico. This barrio beach boy is proud to lead the crew at Flatiron.