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EXECUTIVE CHEF KRISTINA MIKSYTE
DOMA KITCHEN | MANHATTAN BEACH, CA
And for me, organic is when I’m going to Mom’s garden out back. This is organic for me.
July 2016 Issue | Vol. 4, No. 13                                                       Not when they’re putting labels on it.

 
 
 
 

Executive Chef
SECOND STORY - SCOTTSDALE
NICK RUSTICUS

Owner / Chef
BARAN'S 2239 - HERMOSA BEACH
TYLER GUGLIOTTA

     
Stolen Fruit
Cocktail Mixers

     
Gary Spadafore
CERTIFIED WINE EDUCATOR
Napa Valley Chardonnays


Chef Kristina Miksyte shared what she thinks of her mother working in the kitchen with her
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Andrew Steiner:
3 Rare Cheeses

     
MANHATTAN BEACH, CA
Doma Kitchen

     
SCOTTSDALE, AZ
Second Story Restaurant & Liquor Bar

      
Chocolate Stars USA
Cacao at its best!


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Kirstina Miksyte |Executive Chef | Doma Kitchen | Manhattan Beach, CA What are the chances of winning a lottery? For Kristina Miksyte, it was about one in 50. Miksyte, born and raised in Lithuania, came to America after winning the Green Card Lottery. She beat the odds again when she got an opportunity five years later not often offered to her colleagues—to make food that resonates with her soul. “My dad was a cook and my grandmother was a cook,” Miksyte said. “We kind of had it in the family. I remember my mom, she had a cookbook for me that had little recipes for kids. I remember making some food from those books, and I was pretending like I was in a little studio and everybody was watching.” Cooking might have been in her blood, but Miksyte didn’t get her passion for it until she started cooking outside of the home. Her family cooked Old School, so she enrolled in the culinary program at Vilnius Tourism and Commerce School to learn modern cooking and took to the competition of the kitchen. “It wasn’t a challenge in the beginning,” Miksyte explained. “At home, everybody likes everything. Even if it’s not good, they’re going to say, It’s good. That’s how it is. But when you’re working with people and they say it is good, and it’s delicious, it’s very exciting. It makes a difference.” Especially when one of those people is Egidijus Lapinskas, considered one of the top chefs in Lithuania. Miksyte learned the craft while working at his side. She worked professionally in Lithuania for seven years before she moved to Los Angeles in 2005 where, she said, she had to get used to “everything.” This included dealing with a bad case of midnight sun blues.