Chef Art Gonzalez is the Executive Chef of McKenna’s on the Bay. He was born and raised in Southern California. He got his start at Spaghettini’s Grill and Jazz Club in Seal Beach, where he began as a dishwasher and slowly worked his way through each kitchen station learning valuable skills along the way. After two and a half years he moved on to Mahe, also in Seal Beach, where he spent three years continuing to hone his craft. From there he went to New Mexico to work at the Albuquerque Hyatt under Hans Sebelin
After the Hyatt, he was given the opportunity to move to Santa Fe, NM and work under “Best Chef of the Southwest” winner Eric DiStefano of Geronimo Restaurant. He continued to work under DiStefano for the next two and one half years, opening restaurants with him in Scottsdale, AZ and Santa Fe, NM. Along the way he picked a variety of influences that range from Pan Asian Cuisine to Southwestern to mix with his already eclectic upbringing with German and Mexican fare. He prides himself in using only the freshest seasonal ingredients, and strives to create one of a kind cuisine that will leave the guest wanting more.
After Santa Fe, he was given the opportunity to come back to Southern California, to work at McKenna’s on the Bay in Long Beach and take on his own kitchen. As the Executive Chef, he started by revitalizing the menu to reflect a diverse as well as modern menu. Using the training and skills he learned on his journey, Chef Art has captured the spirit of a truly diverse Southern Californian restaurant, pulling in bits and pieces of different cuisines. With his ability to match tastes and flavors of the world while keeping them balanced and delicious, he is sure to make an impact on the Southern California restaurant scene.