Sapphire in Laguna Beach. Photography by Ralph Palumbo

Kimchi Bloody Mary at Ritz Carlton Laguna Niguel. Photography by Ralph PalumboSee Ya 2 Amaro at Olea in Newport Beach. Photography by Ralph Palumbo Paleta cocktail at Descanso in Costa Mesa. Photography by Ralph PalumboSapphire in Laguna Beach. Photography by Ralph Palumbo

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Jenn Tanaka  |  writer  |  cook  |  traveler  | seeker of good times


In her heart, Jenn Tanaka is a true southern Californian.

Growing up in Los Angeles gave her a unique perspective. With access to stellar food, Hollywood entertainment, world-class sports teams, the scenic outdoors, and all the wonderful experiences that the city offers, Jenn cultivated a palate for the outstanding.

She studied under Pulitzer Prize-winning journalist Barry Siegel and was among the first to graduate from UC Irvine's School of Literary Journalism. Before graduation, an elite publication recruited Jenn. She rapidly rose up the ranks. Less than a year later, she was the title's Associate Editor.

Jenn then worked with Gail Simmons at Food & Wine magazine in Manhattan. She delved deeper into the culinary world at The New Yorker. Her curiousity led her to study at New York's Institute of Culinary Education where she graduated at the top of her class. Jenn went on to work in a number of high-end restaurants. Dovetail, a restaurant by chef John Fraser (a mentée of Thomas Keller), earned a Michelin star while Jenn cooked there.

When Gilt Groupe decided to launch an epicurean lifestyle site called Gilt Taste, Jenn collaborated with Ruth Reichl, Francis Lam, and other NY culinary professionals to produce the innovative interface. Soon after, a chocolatier invited Jenn back to California. She dabbled in a secret Beverly Hills test kitchen as a R&D cook and developed several flavors for the brand.

Currently, Jenn resides in Orange County with her family. She is now Coast magazine's Managing Editor and continues to write about food, cocktails, fashion, and travel.