2025 Great Eats Award Winner
About us
The Wild Artichoke – A Story on Every Plate
At The Wild Artichoke, every dish tells a story — not just of ingredients and techniques, but of a lifetime spent listening, tasting, and learning across cultures. Chef Andrew Joo’s culinary journey began in coastal California, where he trained in the kitchens of respected fine dining restaurants. In his early years, he worked under chefs steeped in classical French tradition, developing both discipline and sensitivity to detail.
He later traveled through Europe, immersing himself in the kitchens of Spin, Italy and France to refine his understanding of regional nuance and soulfulness. That experience deepened further through intensive exposure to the precision and restraint of Japanese-French cuisine — a turning point that defined his artistic voice.
Having grown up surrounded by the flavors of Armenian, Persian, and Lebanese homes in Southern California, Chef Andrew brings an instinctive understanding of cross-cultural warmth and generosity to his food. His cuisine speaks softly but resonates deeply — elegant, soulful, and sincere.
The Wild Artichoke is the culmination of this journey. Every pasta is extruded in-house with a traditional Italian press, using a blend of Durum wheat and cassava for subtle chew. Every sauce is handcrafted. Every plate is a quiet celebration of the people, cultures, and memories that shaped it.
This is not just a restaurant. This is where refinement meets heart.