Staff

Brad Robison
Executive Chef

Executive Chef, Brad Robison truly brings a twist from every culture to your table for fun filled fine dining at Chateaux. With simplicity and freshness being his main focus, dinner in Brad’s kitchen is an irresistible experience. From delectable dipping sauces to captivating Californian flavors, Brad’s passion and brilliance is apparent in every dish.
Brad earned the title of Sous Chef at the young age of nineteen. With over a decade of experience his career has ranged from working under the great Chef Gregory Short from the French Laundry at the Montage Resort to experimenting as a saucier locally in Orange County.
Through Brad’s love for food and commitment both as a father and husband, he is dedicated to each customer; creating an atmosphere where fun meets sophistication.

<h5><strong>Tim Malpass</strong><br />Executive Chef</h5>
<p style="text-align: justify;">Executive Chef Tim Malpass, originally from New Jersey, where he started out working in kitchens straight out of high school first as a  pastry chef and then was quickly promoted to Head Chef at Oil House Café&nbsp;in his early 20’s. After moving to California he opened Ozumos,then transferred over to Ten Restaurant Group as their sous chef. But within a year was promoted to Executive Chef, where he remained for a few years. He also has worked for Patina Group and  Crustesean in the Special Events departments as head chef for upscale event production.Tim has been featured in Riviera Magazine and other publications as “the chef to watch”. The creative menu concept of Chateaux Restaurant and Lounge is new and eclectic and offers something for every kind of diner.</p>
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