Spotlight on California Café Executive Chef Bobby Laggan

At , while taking in the spectacular views of the Santa Cruz Mountains and the Los Gatos Creek Trail, you can enjoy some of the tastiest, freshest and most inventive cuisine in town.

Seasonal heirloom tomato gazpacho, grilled peaches and arugula salad, wild boar ribs with blackberry ancho chili barbeque sauce and green tea encrusted ahi are just a few of the choices. In the lounge—and on Tasting Room Tuesdays—you can savor such delectable treats as crab cake sliders, truffled flatbread, a gourmet grilled cheese sandwich enhanced with roasted tomatoes and candied fennel. Children are not forgotten at this classy, friendly eatery, and the adventurous, but sure-to-please, kids menu includes quesadillas, gnocci with tomato sauce, angel hair pasta with meat sauce, salmon and steak skewers, mini cheese calzone and fish tempura.

The talent behind this creative cuisine is Executive Chef Bobby Laggan, who, at the age of eight, decided he wanted to be a chef. And little wonder considering his upbringing.

“When I was growing up, food was always a centerpiece around any occasion,” Chef Bobby says. “My entire family cooks, from grandparents to uncles, aunts, and of course my parents, especially my Mom.”

And even today, Chef Bobby uses those earlier influences in his cooking.

“I feel there is a little something special in all the creations I make here at California Café,” he says. “I had a beer dinner last October and used my Great Grandmother’s German Potato Pancake Recipe—they were amazing.”

Chef Bobby’s early goal was to be a chef on a ship so he “could travel and explore.” But as often happens in our lives, his path took a different turn, and he spent a year at Bowling Green State University majoring in Criminal Justice, and then in Physical Education. But neither of these courses of study excited him. Then a new path opened up for him.

“I soon found myself with a summer job as a dishwasher and salad person,” Chef Bobby recalls. “I loved cooking, creating and learning. I soon realized—this is the career path I want to take.”

The next step was to transfer to Johnson and Wales in Providence, RI where he received an Associates degree in Culinary Arts and a Bachelors in Food Service Entrepreneurship. Chef Bobby was on his way.

Today, at California Café, Chef Bobby and his sous chefs create their dishes around the seasons.

“It is very important to use fresh local ingredients, which is why we use certain purveyors,” Chef Bobby says. “I always like to cook simple with seasonal ingredients and local items around the area. This fits right in with California Cuisine, which is what we are all about here at California Café.”

After a couple of wrong turns in his education, Chef Bobby has found the perfect career—and the perfect town in which he can share his culinary talents.

“I love what I do,” he says. “There is no other job I would consider doing. And Los Gatos is a great community. I love living here; it really has a great feel when you know your community.”

Chef Bobby Laggan’s “Awesome” Dry Rub for Steaks

¼ CUP salt

2 TBSP black pepper

1 TBSP onion powder

1 TBSP garlic powder

1 TBSP dried thyme leaves

1 TBSP dry mustard

½ TSP cayenne pepper

½ TSP chili powder

Combine all of these items and sprinkle on each side of your steak for grilling.

Buon appetito, amici!