Chef Armando Ortega joins Lumberyard with over twenty years of experience running the show in some of the busiest kitchens in California. Armando excels at keeping Lumberyard's dishes focused and simple, allowing the freshness of the ingredients to be revealed.
Armando's extensive background in steaks and seafood, catering and banquets, and pastas and desserts, is an incredible asset and Lumberyard is very fortunate to have such talent and experience producing the wonderful dishes of the restaurant.
Armando's philosophy is simple. “My goal is to use the highest quality ingredients in fresh ways to create a menu that surpasses our customers’ expectations. The secret is always in the ingredients. It’s like getting a pleasant surprise in every dish you order.”
Cary Redfearn began as a busboy at the Marine Room in San Diego working his way through college on his way to a career in medicine, but quickly discovered that medical charts were no rival for the energy of the restaurant business. Before opening Lumberyard, Cary opened eight other restaurants including five Enterprise Fish Companies, what is currently known as Brophy Brothers (it was the John Dory when Cary ran it) in Santa Barbara and Walt’s Wharf in Seal Beach. More recently, Cary owned and operated Oysters Restaurant in Corona Del Mar from 1989-2010 which gained recognition as one of the most highly regarded restaurants in Orange County.
Cary's recipe for success is always the same: serve great food, with consistent friendly service in an upbeat beautiful atmosphere.