Joe Youkhan discovered his passion for food while still living in his native New York, where he nourished his fondness for a variety of cuisines. After all, he did grow up in a blended household of Middle Eastern and Puerto Rican backgrounds. And it didn’t hurt that his father was a chef and restaurateur, which is probably why he believes dining is a family affair. After making his way to California, Youkhan landed a position as sous chef at Saratoga Grill, then later took a position in the banquet and catering kitchens at the Ritz-Carlton Laguna Niguel, where he developed menus for large, high-profile events. He made the move to Culinary Adventures, taking on the role of executive chef at Chat Noir, which is now Savannah Supper Club in Costa Mesa. Here, he shares one of his signature dishes from Savannah. ~Compiled by Kaysie Ellingson

Porcini-Dusted Pork Tenderloin and Gnocchi With Mascarpone and Grilled Portobello Mushroom
Yields 4 servings

Ingredients
12       oz. pork tenderloin, divided into 4 servings
2         tbs. porcini mushrooms, dried
2         tbs. kosher salt
2         cups gnocchi
2         portobello mushroom caps, seasoned and grilled until tender, then sliced
1/4      cup mascarpone cheese
           Extra virgin olive oil, as needed
           Salt and pepper, to taste

Preparation
In a coffee grinder, combine dried porcini mushrooms and salt, and pulse until the mixture has a powdery consistency. Rub the mixture over the surface of the pork.
   
Place olive oil in a medium sauté pan over medium heat, and sear all sides of the tenderloin. Place the meat in an oven preheated to 350 degrees, and cook for about 5 minutes (until medium rare, 125 degrees internally). Allow the meat to rest for 10 minutes before slicing.
   
Place olive oil in a medium sauté pan over medium-high heat, and cook the gnocchi until heated through and caramelized. Add the mascarpone cheese and toss with the gnocchi. Season with salt and pepper.
   
To serve, divide the gnocchi among 4 plates and top with slices of grilled portobello mushrooms and pork tenderloin.