La chef, impact cancer, brings Tacos in Baja-style to a Mongolian grill joint

Chef Joshua Gil Fast died in November. He opened his new restaurant in February.

“I'm a very persistent A”, “Gil joked recently.” I like to tell people: “I am a Mexican. I don't know how to give up.”

The productive chef began the pioneer of the pop-up series evening-dinner exemption in 2009 and opened famous restaurants in Santa Monica and Mírame in Beverly Hills. As a founding chef from Mírate in Los Feliz, he Zenzen Zenzen as a local leader of Alta California Cooking.

Now he serves another menu Mexican cuine – in addition to the Mongolian grill – from a shopping center in the West Chest, which also beats IV cancer.

Gil and his team of chief partners Revenue have won a place in the neighborhood in the Manchester Avenue, which are known to the locals for about 50 years as three Mongolian flame grill height. The new three flames held the flattop and will serve the Mongolian grill together with Baja-inspired fried seafood, burgers, invited fries and some of the most creative and specialties in the city.

Despite years of hardy health, Gil won't stop cooking.

He receives his cancer diagnosis in stage II in 2022. Labyrinth-Lise-level 8 in downtown 8A spread of restaurants and bars in the Moxy Hotel. An Italian restaurant in Rancho Cucamonga started quietly.

Why open in the middle of the level IV restaurants in the middle of the intestinal cancer?

“I love to take care of people,” said Gil. “What we do, we do it from the heart and soul. It's just love, and I want to share that.”

Face challenges

At the end of 2024 and in 2025, Gil was subjected to monatiotic treatments for an infection. The tribute he pulled on his body almost killed him, he said.

At the same time, he made a legal case. In November, Gilad Filad arbitration with the former Mírame and Mírate business partner Matthew Egan, who asserted contract fraud in a stock dispute. The complaint is pending in front of the Supreme Court of Los Angeles County. “Out of respect for all parties, we cannot be able to comment on the process of legal disputes,” said a representative of Times.

The last six months have been eventful for the cook. “There are people [who were] Super surprised that I work at all, ”said Gil.

But he did not win his medical or legal string to delay the latest project that debuted in February. Gil typed Anthony Rodriguez, with whom he had cooked both at Mírame and Mírate to lead the kitchen while Gil continues to fight for cancer – and to think about life, mortality and spirituality.

Gil said spirituality had played an important role in his life for a long time. He practices shamanic healing and feels how some of his most fulfilling moments come up with his skills. One day he would like to open a spiritual retreat where food would play a role.

At the moment he focuses on repetition

One of the most popular articles of three flames is a new Albacore Tatada, which is inspired by Gil's Sonora grandmother, whose uncle was a Chinese cook. The family tradition included a recipe for chicken with sesame -sala; Gil created his own version, which has now surpassed vegetables in key lime juice and Burns-Habanro Salsa, Buttiy Albacore and Chicharón Furikake.

The tailor -made tortillas of the restaurant use fresh table from the adjacent Mary Tortillas. The tacos are filled with gluten -free tempura fried scales, shrimp, rock cable jau or a mixture of mushroom, seaweed and cauliflower.

“It may look like a small Taco shop, but the recipes are legitimate,” said Gil. “There are many layers to experience.

Gil and his team also brought the new life into the Hibachi recipes of the original restaurant, took the ingredients and relied on techniques by Gils High-End-Teppanyaki in the city center of Maison Kaaai in the city center.

With three flames, the team added more vegetables to the Mongolian Barbcue mix and new sauces. A new shrimp option riffs on shrimp toast, education a pastlet and throws it into the pasta mix (it is also a burger).

Note that everyone was enthusiastic about Gil's new direction. Several long-standing three flame flades fans than singers can no longer select their falling vegetables from a refrigerator that removed to make room for more seeing.

The double format of Taqueria and Mongolian grill is also a common cause of confusion.

“People go in and they say:” Wait, what? “Gil said.

“I can't really do everything”

But with a made immune system and a resting performance, Gil spent less on the grill and more time mentoring. The team helps to control and work together on Specials Supals when the tuna for tuna machaca or chopped shells with Granita and Gils “Mexicosho”, Lime, chopped shells.

“I can't do anything anymore, so I do it with him [Rodriguez] And a few of my other cooks, ”said Gil.” You have to be the owner. “”

Nowadays he sees Rodriguez as a chef and crazy as a cook, which sometimes creates recipes.

“I sat with our identity: where we are, our pictures of ourselves,” he said. “I didn't put it on [chef’s] We know for a long time, and yet I still get a “cook”. We never lose that. It doesn't matter how far they are gone from the kitchen. They are constantly referred to by those they know as such as the “chef”, and that is it [hard] Stake in this livelihood, this lifestyle. “”

It is, he said, a bit like the Sufist Belifef in the Ego

Gil doesn't know what will come next for his culinary career or life next because he continues to fight for cancer.

But he knows that he has three flames. He plans to repeat and organize his long-time Cross-Culture Underground Supper Club there, and brings the renegade, experimental supporter shopper exemption front and the rotation anonymous chefs to the small shopping center in Westchester-One Taco, the megorian system of the Megolian system, which is a mall shopping center at a time.

Three flames are located in 5608 W. Manchester Ave., Los Angeles and open every day from 11 a.m. to 8 p.m.