Ari Kolender

Coming Up

Fish, oysters, and sharp, bright cooking are the through-line in Ari Kolender’s work, with sustainable seafood purveyors as the constant point of reference. The style reads clean rather than crowded: product first, with acid, salinity, and heat used to sharpen what is already there instead of covering it up. Early in Ari Kolender’s career, Ari worked as executive chef at The Ordinary in Charleston, South Carolina, then as executive chef at Leon's Fine Poultry and Oysters in Charleston, South Carolina, and later as executive chef at St. Alban in Charleston, South Carolina. Taken together, those posts formed a working education in momentum and restraint, each kitchen adding another layer to a seafood-centered approach that stayed exacting without getting fussy. Today, Ari is chef of Found Oyster and chef of Queen St. Raw Bar & Grill.

Where They Are Now

At Found Oyster, the style that runs through Ari Kolender’s career has a permanent Los Angeles address: seafood handled with immediacy, clarity, and attention to source. The cooking aims for brightness and precision, with flavors that register quickly and cleanly. In Los Angeles, he also operates Queen St. Raw Bar & Grill. “It's high flavor, commitment to quality product. And it's a family run business, which for us, makes all the difference.” The line is plainspoken and accurate to the work: product stays central, and the energy comes from a restaurant built with family in the frame.

Career - chef — Found Oyster, East Hollywood, Los Angeles, California - chef — Queen St. Raw Bar & Grill, Eagle Rock, Los Angeles, California - executive chef — The Ordinary, Charleston, South Carolina - executive chef — Leon's Fine Poultry and Oysters, Charleston, South Carolina - executive chef — St. Alban, Charleston, South Carolina

Signature

Ari's signature dishes include Lobster Bisque Roll, How to Cook the Finest Things in the Sea, and Sicilian Crudo. They point to a kitchen that can move between comfort and precision without changing registers: seafood presented with enough restraint to let the product lead, but enough intent to give each plate a clear edge.

In Their Words “The whole idea of writing this book was to make sure that people understood they don't need to do a bunch of crazy things or buy a bunch of crazy ingredients to make good fish and shellfish.” “It's high flavor, commitment to quality product. And it's a family run business, which for us, makes all the difference.”

Honors

Ari's honors include James Beard Foundation Rising Star of the Year semifinalist. It matches the shape of the work: disciplined sourcing, seafood-first cooking, and a voice that has held together across Charleston and Los Angeles without drifting from its core priorities.

FAQ What is Ari Kolender's current role? As of 2026, Ari Kolender is Chef/Owner. Where did Ari Kolender work before? Ari Kolender's earlier career included The Ordinary, Leon's Fine Poultry and Oysters, and St. Alban. What recognition has Ari Kolender received? James Beard Foundation Rising Star of the Year semifinalist (2015).