Neal Fraser Neal Fraser is chef/owner of the critically acclaimed Los Angeles modern American eatery Redbird and high-volume special events and performing arts venue Vibiana. In addition to Food & Wine, his work has been featured in the Los Angeles Times, Conde Nast Traveler, Vogue, Rolling Stone, Architectural Digest, and Eater Los Angeles. Fraser is a familiar face on food television, having competed and won on Food Network’s “Iron Chef America” and “Beat Bobby Flay,” as well as Esquire TV’s “Knife Fight." Experience Lifelong Angelino Neal Fraser’s illustrious career began at age 20 as a cook at Wolfgang Puck’s Eureka Brewery, which inspired him to attend culinary school. He trained under renowned chefs Thomas Keller at Checkers Hotel and David Burke at Park Avenue Cafe. Fraser cut his teeth working for some of the most celebrated chefs in Los Angeles, including Joachim Splichal at Pinot Bistro, Wolfgang Puck at Spago, and Hans Rockenwagner at Rox, before helming the kitchens of Boxer, Rix, and Jimmy’s. Having won critical acclaim for his culinary talents, he opened his first restaurant, the beloved Grace, with his partner Amy Knoll Fraser in 2003 and then the popular BLD in 2006. In 2014 the couple refurbished a downtown historic architectural gem, the site of the city’s first Catholic cathedral, converting it into what would become one of the best restaurants and in-demand special events venues in Los Angeles. When Fraser is not running Redbird and Vibiana, he devotes his talents, time, and energy to various charities and community organizations, such as the Los Angeles Food Bank, No Kid Hungry, and LA’s Best. Education Neal Fraser is a graduate of the Culinary Institute of America. About Food & Wine Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.