Where to Eat, Where to Shop, and What to Do In Los Angeles - Only the Best In LA PUPU - Neal Fraser - Los Angeles magazine
The Island Style Cook-Off

Visit the participating chefs’ restaurants and sample the pupu

Neal Fraser

BLD Restaurant



BLD Restaurant
7450 Beverly Boulevard
Los Angeles, CA 90036
(323) 930-9744
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Photograph by James and James Productions

Hawaiian Tuna Poke, Wasabi Tobiko, Sambal Crème Fraiche

Serves 4 people

Hawaiian Tuna Poke

  • 12 ounces Hawaiian Ahi tuna, cleaned of sinew and skin
  • 1 tsp sesame oil
  • 2 oz soy sauce
  • ½ oz lime juice
  • 1 oz seasoned rice wine vinegar
  • ¼ oz sesame seeds
  • 1 oz seaweed salad, frozen and chopped
  • ¼  oz wasabi tobiko

Sambal Crème Fraiche

  • 1 oz sambal (Siracha if you can’t find it)
  • 4 oz crème fraiche


  • 1 each russet potato, peeled and cut on a mandolin to make a gaufrette potato chip
  • Soy oil to fry chip, soy oil
  • Kosher salt to season the chip

Mix all of the liquid ingredients together to make a marinade for the tuna.  (Soy, sesame, rice vinegar, limejuice). Preheat fryer to 350 and fry potato chip till golden brown.  Remove from oil and place onto a paper towel.  Season with kosher salt. Dice the tuna into small cubes. Marinate the tuna in the seasoning liquid.  Add the sesame seeds, seaweed and tobiko. Whip the crème fraiche in a kitchen aid mixer till crème friache reaches stiff peaks.  Add the sambal and mix till incorporated. Place tuna in a ring mold.  Fill almost to the top.  Pack down with a spoon. Top with crème fraiche and smooth over the top with an offset spatula.  Refrigerate for 2 hours to allow the crème fraiche to set. To serve, put ring mold on a plate and remove ring.  Garnish with gaufrette potato.



Neal Fraser

NEAL FRASER began his culinary career in Los Angeles at the age of 20, working as a line cook at Eureka Brewery and Restaurant, one of Wolfgang Puck's earliest restaurants. Inspired by this introduction to the life of a professional chef, Fraser entered the Culinary Institute of America in Hyde Park, New York, in the fall of 1990.

During his tenure at the CIA, Fraser worked with such luminaries as Thomas Keller at the Checker's Hotel in Los Angeles, and David Burke at the Park Avenue Café in New York.

Upon returning to his native Los Angeles, Fraser continued cooking with the best in the business, including stretches at Joachim Splichal's Pinot Bistro, Wolfgang Puck's Spago, and Hans Rockenwagner's Rox.

When he was ready to strike out on his own, Fraser opened Boxer in 1995. The time spent as Executive Chef and part-owner of the intimate 50-seat restaurant afforded him his first opportunity to learn all the nuances and challenges of running a destination restaurant. And he accomplished all the tasks while earning glowing reviews from local and national media.

After three years, Fraser moved on to Rix in Santa Monica. As Executive Chef he continued to attract media attention with his weekly 8- to 10-course tasting menus, one of which was a controversial but well-received all-hemp menu.

Fraser made another move in the fall of 1999: He took over the kitchens at the legendary Jimmy's in Beverly Hills. This coveted position would be short-lived, however, due to a change in building ownership. Jimmy's closed it doors soon after Fraser's arrival.

Neal Fraser spent his down time contemplating his next move-the long awaited GRACE. As Partner and Executive Chef, Fraser serves his New American cuisine in an atmosphere perfectly designed to complement the ambitious flavors of one of Los Angeles' most revolutionary culinary talents.