Damien & Gina Shields
A perfect blend of originality and tradition.
Welcome to Tuccio's
Our desire is to offer a new dining and taste experience.
Under the creative direction of executive chef Gavin Humes, our menu considers all that is seasonal and of the highest quality. As a scratch kitchen we offer you dishes that are crafted from the freshest local ingredients available, the finest imported Italian specialties and innovative recipes succinct with deep flavors.
As for the room- we want to create a destination restaurant where people can come sit, dine and relax in a warm friendly atmosphere where they feel welcome and appreciated. Choose a table in our cozy dining room, relax in a booth in our lounge, or dine al fresco on our patio.
About our Chef
Chef Gavin Humes’ passionate dedication to cooking and working a kitchen began later in life. After completing his undergraduate degree in Communications and pursuing a graduate degree, Gavin began working as a young professional. Unsatisfied, and ready to follow his true passion, he decided to pursue a career in the culinary arts and landed a job at Raphael Restaurant in Studio City.
Working his way up from prep stage to Sous Chef, through each kitchen position, honing his culinary techniques and developing a sophisticated sense of flavor under Chef Steven Barkulis and later Chef Adam Horton.
Inspired by Barkulis’ commitment to quality ingredients and creative flavors as well as Horton’s refined technique and playful interplay of textures and flavors, Gavin developed his own culinary voice. Eventually, he settled in as Executive Chef after Horton’s departure.
After a couple years at Raphael, he brought his talents to Topanga at The Inn of the Seventh Ray and subsequently to Cliff’s Edge in Silver Lake.
Chef Gavin’s insatiable appetite for reading and experimenting during any available free time has led him to develop a unique perspective and style that he continues to refine in his new position as Executive Chef at Tuccio’s. With a strong emphasis on quality ingredients put together in unique and sometimes surprising ways, he aspires to create a menu that will delight and intrigue diners.
During his rare downtime, Gavin fervently roots for the Los Angeles Kings (Go Kings!) and enjoys wine tasting with his wife