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Pictured are the sautéed day boat sea scallops at Geoffrey’s Malibu. Chris Bashaw/22nd Century Media
Pictured is the Ahi tuna tartar at Geoffrey’s Malibu. Chris Bashaw/22nd Century Media
Pictured is the pan-seared Chilean sea bass at Geoffrey’s Malibu. Chris Bashaw/22nd Century Media
Chris Bashaw, Assistant Editor
3:19 pm PST March 3, 2014

While his prior experience was mostly lent to cooking steakhouse-style steaks, necessity became the mother of invention for executive chef Bijan Shokatfard when he came on board at Geoffrey’s Malibu 11 years ago.

“Seafood was a new variety for me and I wasn’t very comfortable with it, but I became comfortable with it by necessity,” said Shokatfard, who has been designing and preparing dishes at Geoffrey’s since March of 2003.