An oasis by the sea, where dinning is romantic, cozy, comfortable, highlighted with personal service. “Gemmell’s” is a Dana Point Harbor Dinning destination, an experience for the Palate, not to be forgotten. “Like dinning out should be." A critic summarized his impression of Gemmell's talent: "Gemmell's fare is classic French in style, but it's nouvelle in creative range, experimental vigor, acce
nt on the light rather than the heavy, freedom to innovate. Gemmell seems not German like his name, nor Continental like his looks, nor even Scotch like his ancestors; rather he seems Chinese like he cooks - with a complexity and versatility, a flavor, punch and visual artistry imparting to his processes, as to his products, the quality of the world's most ancient and exotic cuisine." He began work as a busboy at the Disneyland Hotel. There, a chef with an eye for talent moved Gemmell into the kitchen where he stayed for two years, working his way up from salad man to Assistant Chef. His next position was Sous Chef at the Cellar in Fullerton, California. There he worked under Jean-Pierre Peiny who sparked the artistic creativity and eagerness to achieve perfection which have become Gemmell's hallmarks. Encouraged by Peiny, Gemmell moved to L'Ermitage to work under the tutelage of Jean Bertranou and Michelle Blanchette. These masters taught him well. Every day was an exciting learning experience for Gemmell at L'Ermitage. He learned when to be subtle, when to be bold, so as to best compliment the basic principle: only the freshest, only the finest ingredients. He learned the importance of carefully tended stocks made daily. He learned to blend flavors, to combine textures, to please the eye as well as the palate. He learned how to use the basic, traditional techniques as a foundation for his own creative talent. Soon Gemmell was ready for his own kitchen. In December of 1978, then only twenty-five years of age, he opened La Cuisine of Dana Point (originally Ernesto's) and in 1980 La Cuisine of Newport Beach. He was an immediate success. One critic commented, "When I first tasted the food at La Cuisine, my statement was, 'When I die, I certainly hope God cooks like this'". Another postulated, "The chef must be part artist, part chemist and part magician." Always moving closer to his ideals of perfection, Gemmell yearned for his own restaurant wherein his own expression would pervade throughout. By 1983 he had proven his talents and had demonstrated that the quality and innovation of his early years enduring. At the age of 30 Gemmell achieved the lifelong dream of most chefs; the opportunity to open his own restaurant. With the financial support of one of his first customers at the Dana Point La Cuisine he opened Gemmell's in Costa Mesa, California. Gemmell then went on to become the Executive Chef at the Atrium Hotel In Irvine, California and in 2001 re-opened Gemmell's in it's new location of Dana Point. Gemmell's creative interests are not concentrated in any one narrow area of cuisine. He has developed a series of delightful sauces, he skillfully smokes his own trout, quail, goose breasts and salmon, etc. He designs and executes his own pastries, has discovered some exciting new recipes for sorbets and ice creams. He has a manner of working with fish that is incomparable. Pork is elevated to regal status when under his care, prepared with a pear sauce in which he incorporates either cognac or red wine. The delicate flavor of fresh white veal is enhanced by his lightly orange flavored sauce made with Grand Marnier in it's beginnings. Salmon poached in court bouillon is a new experience of subtle taste and color when served in a pool of raspberry sauce. Fresh baby abologne, cultivated on the California Coast inspired Gemmell to successfully experiment with using them lightly sauced and served with fresh pasta or in a flakey puff pastry. Fresh foie gras is treated so gently by Gemmell who very carefully warms the delicacy and serves it complimented by fresh warm pears or figs treated so artfully as to cause a diner to treasure the memory. Byron Gemmell, from immigrant busboy to superstar chef and restaurateur, remains a modest man, grateful to those who taught him the skills of his profession and who allowed him the opportunities to develop his talents. He has acquired skills from the best. He has tirelessness and enthusiasm that keep him actively pursuing his creative instincts. He hears from happy, satisfied customers the praise that nurtures talent, and his talent is clearly abundant.
