Featured as a "Rising Star Chef" by San Pedro Magazine and Random Lengths News, Dustin Trani, 23, has already made his culinary mark working hand-in-hand with some of the world’s finest and most celebrated culinary chefs.
Dustin has worked as Sous Chef to Chef Ming Tsai of Blue Ginger in Boston and to Chef Charles Phan of The Slanted Door in San Francisco, and trained under Chef Todd English at Olives in New York. In addition, Dustin has worked in other high-profile kitchens including the Bangkok Oriental Hotel. He also studied at the Culinary Institute of America at Greystone in St. Helena, California.
Dustin hails from the coastal community of San Pedro, California, which was once home to a thriving fishing industry. Dustin, a fourth-generation chef and restaurateur, began earning the fine art of cooking from his father and grandfather at Trani's Ristorante in San Pedro, established by his grandfather in 1925.
In addition to taking over the reins of his family’s restaurant, Dustin is the corporate executive chef for Contessa Premium Foods, a company recognized worldwide for its quality and innovation. There, Dustin works on product development, promotes the company’s seafood and meals line and spearheads the culinary direction for Contessa’s presence at high-profile industry trade shows. Dustin also represents Contessa at the annual James Beard Foundation reception gala and the seafood industry’s elite International Boston Seafood Show. Among other highlights, Dustin directed the execution of an exclusive six-course VIP luncheon, in unison with Chef Ming Tsai, at the 2005 Boston Seafood Show.
Additionally, Dustin is an estate chef for a prominent industry leader, overseeing all aspects of culinary planning and execution for dinners and special events. Dinner guests have included regional and international dignitaries such as presidents, ministers, ambassadors and local governors and mayors; celebrities in sports, film and TV; and well-known celebrity chefs. Among other noteworthy events, Dustin produced an eight- course “Casablanca”-inspired Moroccan menu which was served at a New Year’s Eve gala for more than 200 guests.
Ingredients:
2 cups Heavy Cream
2 tsp. Fish Sauce
1 ½ cups Dungeness Crab Meat
Fresh Cracked Black Pepper
1 Tsp. Lemon Pepper
2 Tbls. Sesame Oil
½ cup Flour
2 Tbls. Rice Wine Vinegar
2 Eggs “beaten”
1 Tbls Sugar
2 cups Bread Crumbs
1 ½ cup green cabbage “sliced thin”
1 ½ cup Extra Virgin Olive Oil
¼ cup cilantro leaves
1 ¾ cup coconut milk
½ cup Shallots “sliced thin”
1 Tbls. Sarachi Chili Sauce
3 cups On-Choy “large stems split in half
2 Tbls. Thai Sweet Chili Sauce
2 Cloves fresh Garlic Chopped
2 tsp. Fish Sauce
1 Thai Chili, Crushed
Fresh Cracked Black Pepper
2 Tbls Oyster Sauce
1 ¼ cup coconut milk
6 Whole Santa Barbara Spot Prawns
1 Tbls. Sarachi Chili Sauce
½ cup rice flour
2 Tbls. Thai Sweet Chili Sauce
½ cup Extra Virgin Olive Oil
2 tsp. Fish Sauce
24 oz. Fresh California White Seabass
2 ripe California Avocados
Fresh red beets
1 clove fresh garlic
Juice from one lime
½ cup extra virgin olive oil
Dungeness Crab Cake
Bring 2 cups of heavy cream to a low simmer. Simmer until cream is reduced to the consistency of honey, chill mixture in refrigerator. In medium bowl combine crab, lemon pepper and chilled cream. Form six crab cakes and place in freezer for 20 minutes. When cakes are firm dust each cake with flour, dip in egg wash, and press in bread crumbs. Set aside. Heat oil to 350 degrees in a 12” skillet. Fry crab cakes 1-2 minutes on each side or until golden brown. Keep warm.
Ingredients
2 cups Heavy Cream
1 ½ cups Dungeness Crab Meat
1 Tsp. Lemon Pepper
½ cup Flour
2 Eggs “beaten”
2 cups Bread Crumbs
1 ½ cup Extra Virgin Olive Oil
Coconut Chili Sauce & Avocado Mousse
In large sauce pan, bring 1 ½ cups of the coconut milk to a simmer. Wisk in remaining ingredients. Simmer for 3-5 minutes, remove from heat. Set aside. Use remaining coconut milk for garnish. Combine avocados, garlic & lime juice in food processor, puree while slowly adding olive oil. Season with salt & place in pastry bag.
Ingredients
1 ¼ cup coconut milk
1 Tbls. Sarachi Chili Sauce
2 Tbls. Thai Sweet Chili Sauce
2 tsp. Fish Sauce
Fresh Cracked Black Pepper
2 ripe California Avocados
1 clove fresh garlic
Juice from one lime
½ cup extra virgin olive oil
Cabbage Salad with Sesame Vinaigrette
Wisk sesame oil, rice vinegar and sugar in a bowl until sugar dissolves. Chill. In medium size bowl add, cabbage, cilantro leaves and shallots. Set aside. Toss with vinaigrette before plating.
Ingredients:
2 Tbls. Sesame Oil
2 Tbls. Rice Wine Vinegar
1 Tbls Sugar
1 ½ cup green cabbage “sliced thin”
¼ cup cilantro leaves
½ cup Shallots “sliced thin”
Wok Fried On-Choy, “Morning Glory”
Heat oil in wok on medium/high heat. Add garlic, chili, and On-Choy” and stir fry for 1-2 minutes. Add Oyster sauce, and stir fry an additional 30 seconds. Remove chili and keep warm.
Ingredients
3 cups On-Choy “large stems split in half”
2 Tbls. Vegetable Oil
2 Cloves fresh Garlic Chopped
1 Thai Chili, Crushed
2 Tbls Oyster Sauce
Pan Roasted Spot Prawns
Peel shell off tail of prawn, keep head in tact. Season with salt and pepper and dredge in rice flour. Heat oil in non stick skillet on medium high heat and sauté shrimp 2 minutes on each side or until shrimp are orange and opaque. Set aside and keep warm.
Ingredients
6 Whole Santa Barbara Spot Prawns
½ cup Extra Virgin Olive Oil
½ cup rice flour
Braised California White Seabass
Slice Seabass into six 4 oz portions, leaving skin on. Season with salt and pepper and dust skin side only with flour. Heat oil in medium size skillet on high heat. Place Seabass skin side down and fry 1-2 minutes until skin is crisp and fish is still raw. Remove fish from pan. Bring coconut chili sauce to a simmer, place Seabass skin side up and braise for 2-3 minutes until cooked through. Keep warm. Finely julienne beets, fry in vegetable oil for 30 seconds to 1 minute
Ingredients
24 oz. Fresh California White Seabass
½ cup Flour
½ cup Vegetable Oil
Beets
Assemble Plate:
Place crab cake on left side of plate. Place equal portions of On-Choy on right side of plate. Place equal portions of cabbage salad on top of each crab cake. Place shrimp on top of cabbage salad. Drizzle with reserved coconut milk. Place Seabass on top of on-choy and drizzle with coconut chili sauce. Garnish with beets. Pipe avocado mousse onto plate in design of your choice.
