ROOT TO STEM INGREDIENTS

A root and vegetable based concept to cooking, cross utilizing all parts of the plant to create each dish. All ingredients are held to a high and sustainable standard. Sapor is globally-inspired, modern American cuisine. Always locally sourced, promoting an environment of conviviality



Matthew Ignacio
Executive Chef

Specializing in Contemporary American/Italian cuisine, Matthew puts an emphasis on product respect, utilization, and seeing food in a playful, yet approachable way. After nearly eight years in Northern California and winning several honorable awards, such as Best Mediterranean Restaurant in the Bay Area two years in a row, Matthew moved to Orange County under the extension of Michael Powell.  He worked on a team that was awarded as one of the top five best dishes in Orange County by Orange Coast Magazine, and later in 2015 was named one of Thumbtack’s Best Chefs for his private dining company. Educing some of his fondest memories in the Bay Area of developing intimate pre-fixe wine dinners, Matthew has crafted a menu at Sapor of shared plates and craft cocktails with themes of familiarity, comfort, curiosity and humility.



Vincenzo Marianella
The London-trained bar consultant behind Copa d' Oro in Santa Monica has crafted an extensive list of superb cocktails and wines to pair with Sapor's Modern-American plates.