Job Carder

Job Carder started his culinary career in a small Texas and Louisiana style barbecue house called Little Lou’s in Santa Cruz, CA while still in college. He went on to work at a family owned Northern Italian restaurant called Bienvenuto Trattoria, where he gained a true understanding of the cuisine and of the different styles of regional Italian cooking.

Chun, Myung J. –– – PASADENA, CA – FEBRUARY 22, 2010: Chef Job Carder of Dish Bistro and Bar in Pasadena shows how to make veal pancetta on February 22, 2010. Traditionally, it's made with pork but Carder likes to find alternative ways to make cured meats and charcuterie using veal, lamb or duck. (Myung J. Chun / Los Angeles Times)He moved back to his hometown of Los Angeles, with the goal of honing his talents in classic and contemporary French cooking and set forth to continue his culinary training in some of the city’s finest kitchens, spending almost 6 years working his way up the hierarchy of chef positions within the Patina Group restaurants and catering, honing his talents in every area of the professional kitchen from butchering to desserts.

Job was recruited by Café Bizou in Santa Monica to their executive chef, a position that made Job the youngest executive chef in the Los Angeles area at the age of 24. Under Carder, Café Bizou was voted L.A.’s most popular restaurant by Zagat Guide. Following Café Bizou, Job spent two years leading the team at La Scala; one of the oldest and most highly regarded Italian restaurants in Los Angeles. In October of 2003 he was brought on board with Mix Restaurant by Chef John Jackson, to help open and run the kitchen. Job Carder created a cuisine that was unique to the L.A. area by keeping his dishes simple, flavorful and staying true to the ingredients and the regional style of French and Mediterranean cuisines.

In 2005 Job Carder joined the food and beverage team at Mammoth Mountain Ski Area as Executive Chef of the Ski Resort as well as only fine dining restaurant on the mountain as both Chef and General Manager, Parallax Restaurant. Overseeing the dining room, three food courts and two bar style restaurants, the food and beverage grossed over $11.6 million in sales with 98 employees and four management teams who reported directly to him.

In August of 2007 an opportunity arose at Manzanita Restaurant in the heart of the California wine country of Sonoma County in Healdsburg. Job Carder was always drawn to this area of California because of the richness of the agriculture, farms and phenomenal wines. Honing in on what the area has to offer Chef Carder created relationships with organic produce and livestock farmers as well as local fishermen.

At Manzanita Restaurant Chef Carder created an ultra-seasonal menu of local organic and wild produce, farm fresh organic meats and local wild seafood. While Chef Carder was at Manzanita the restaurant grew into a favorite of the Healdsburg community and the wine country tourist. Chef Carder created the only wood burning oven program, at that time, in Healdsburg with gourmet pizzas and oven roasted fish, duck, lamb and veal dishes. Chef Carder received an award of excellence from the Sonoma County Health Department for four consecutive perfect inspections, the second time he had received the award. Chef Carder Also received a double gold, gold and two silver medals for his recipes from the Sonoma County Harvest Fair and Published recipe’s in Sonoma County’s “Tasting Along the Wine Road” cook book. He was also the featured Chef of U.C. Davis’s Sonoma County Meat Buying Club.

While at Manzanita, Carder met David Johnson, who discussed with Carder his desire to open a smart California bistro in Pasadena. A native of the area, for Carder it was an easy decision to make this a reality for them both, “I wanted to bring a quality dinning place back to my home town—and give my family and friends a comfortable, quality restaurant where they would want to dine often,” says Carder. “This is where it all started for me; I love this town and its people, why wouldn’t I want to give something to them when they have given me so much.”

Chef Carder personally designed both the kitchen and the bar from the ground up at Dish Bistro. He over saw all aspects of remodeling and opening, sourced all materials, equipment and purveyors. At Dish Bistro Carder designed a critically praised seasonal bistro menu consisting of unique “tapas” style small plates and large plate selections. With Chef Carder leading the team Dish Bistro was named by Pulitzer Prize winning food critic Jonathan Gold, his favorite restaurant in Pasadena and received 3 stars from Merrill Schindler, the Los Angeles Zagat Survey editor and food critic for the Star News and host of KABC’s “Feed Your Face”. Dish Bistro also received the Los Angeles Magazine’s Best New Restaurants 2010 for Glendale, Pasadena and San Gabriel Valley and was voted “Best New Restaurant” in San Gabriel Valley by “THE” Magazine. While at Dish Bistro, Chef Carder taught “Exposure to Organics and Nutrition” classes for inner city children with the WORKS Foundation and REAL FOOD FOR LIFE program.

Most recently Chef Carder was at Plate 38 in the east Pasadena area as both chef and general manager, again. Chef Carder took over the reins of The Plate 38 three years after it opened. While there, he completely redesigned the menu to focus on freshness and quality. He created a specials, craft beer and live music programs. During Chef Carder’s time at Plate 38, he hosted many of Pasadena’s Muir Ranch Organic Farm dinners and won best chef in Pasadena, 2014 and 2015, by the readers of the Pasadena Weekly.

Over the last 20 years, Chef Carder has sought out the best in the restaurant business, in the kitchen, on the dining room floor and with the farms. Teaming up with them and nourished these relationships over the years, creating loyalties and respect, both to him and his food.