Concept

Our vision is to create a local place were people can enjoy high quality, homestyle cooking at an affordable price.  We follow a farm-to-table philosophy, emphasizing the use of organic, all natural, and locally sourced products.  Our produce is selectively picked resulting in refined, more delicious and healthier choice for you. Most of our meat is sourced locally from Niman Ranch, which is humanely raised, hormone and antibiotic free, and fed vegetarian feeds.  Our poultry is all natural with no meat byproducts, and without any hormones or steroids. Finally our Salmon, is farm raised organic, using sustainable methods.


Samir Mohajer

Samir Mohajer

Chef & Founder

After graduating Le Cordon Bleu Academy in California, Samir worked his way up to chef at the highly rated Axe in Venice where he developed the seasonal menu and ran the kitchen. After 5 years at Axe where Samir watched the growth of the restaurant, he was recruited as sous chef at the Little Door, an upscale Los Angeles restaurant. Working with a French/Mediterranean menu, he worked with high quality produce and premium fresh ingredients. Soon after, Samir was again recruited to be Executive Chef at the highly rated Rustic Canyon Wine Bar and Seasonal Kitchen in Santa Monica which earned him numerous reviews and mentions, including a two star review from S. Irene Virbila of the Los Angeles Times. As a native of Santa Monica, Samir has always had a fine appreciation for quality organic foods and Farmer’s Market ingredients. Over the past years, he has cultivated relationships with local farmers while shopping for his restaurants. These relationships help him design the high-quality ingredient-driven menus, which define the cuisine at Cabbage Patch.

Harold Karsenty

Harold Karsenty

Managing Partner

Harold’s passion for food began when his family moved to Italy, at the age of 10, where he discovered the joy in eating delicious food. He began his string of restaurant experiences while attending college in New York City, and taking an apprenticeship for Chef Jody Williams at Bond Streets’ s IL Buco restaurant, followed by stints at Da Silvano (NYC), AXE (LA), and general manager of Novecento restaurant in Soho. Harold’s growing appetite for design and interest in boutique hotels, landed him in Miami, as Food and Beverage Manager at the Raleigh Hotel, an Andre Balazs property. Upon returning to his native LA, Harold co-designed and operated Winstons Bar in West Hollywood, catering to LA’s entertainment industry. Harold’s understanding for life style and passion for food has brought him full circle, partnering up with Samir Mohajer acting as Director of Marketing and Development at Cabbage Patch.