6 Questions for a San Marino Local: Jocelyn Hanson

Le Cordon Bleu trained chef Jocelyn Hanson pops into our interview with a bright cranberry bag and giant smile. The local restaurant owner is always on the go.  Saturday, she’ll cater several events with her company, Glorious Gourmet. 

“Tomorrow we’re catering the Beastly Ball at the Los Angeles Zoo,” said Hanson. “We’re making bratwursts, shrimp and endives, caviar deviled eggs and several desserts including our chocolate tiramisu.”

Hailed as one of the “Best Parties in Los Angeles,” the Beastly Ball will feature animal feedings, a live auction and plenty of dancing.

“Betty White is the chairperson for the organization,” said the local chef. “She is so down-to-earth. She drove her own car to the zoo.”

When she’s not catering events, Hanson can often be spotted chatting with customers at her new Huntington Drive restaurant, . The quaint restaurant has only been open six months but has already developed a strong presence in the community.

“My favorite part about having a restaurant here is that I get to see my friends,” said the San Marino resident. “There is an undeniable community feel. It’s almost like a lunch club without being a club.”

Since Hanson’s first food memory is eating pastries with her grandfather at the kitchen table, it’s no surprise that her favorite thing to do in the kitchen is make sweets. “Who doesn’t love cake,” she chirps.

The busy mother of two took time out of her schedule to take on the San Marino six.

What do you like most about San Marino?

The small town feel and sense of community.

What is your favorite restaurant in San Marino?

Mine - however, we’ve eaten everywhere and they’re all amazing.

What is your favorite place in San Marino to take a stroll or go for a run?

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What is a little known fact about you?

I’ve only told about four people this, but I was the valedictorian of my cooking school, Le Cordon Bleu in Pasadena. There were 300 to 400 graduates at the ceremony because they put all the classes together. I had to give a speech and was on the Jumbo Tron at Santa Anita Park.

What is your favorite ice cream flavor?

My dad had a big sweet tooth. Together with my brother and sister, we would make an ice cream called six threes in bright blue ice cream maker with a giant churn.

Do you have any summer cooking tips for the home chef?

Get the best ingredients possible and let the wonderful flavors shine through. Summer vegetables are always delicious.