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The DAOU SideStage Experience is a one-of-a-kind festival dining event located on the main stage, adjacent to the bands performing! Patrons will enjoy a highly curated dining experience while sitting on the side of the stage — they’ll watch their favorite band perform while eating a prix fixe, four-course meal from some of the area’s most celebrated chefs. We will offer a collection of hand-selected wine pairings from DAOU Vineyards which can be added to your order. Get your tickets now to dine with the Pacific Ocean as your backdrop and BeachLife Festival as your soundtrack.

with The Black Keys, Pixies & Kurt Vile

Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 30 years of experience. He is chef and owner of Santa Monica, California’s Mélisse Restaurant. In December of 2019, Chef Citrin reopened the reimagined Mélisse restaurant as two distinct concepts- Citrin, an ala carte dining experience that won one Michelin Star in 2022, and Mélisse, a 14-seat tasting menu, which won two Michelin Stars in 2021 and 2022. Citrin is also the chef and owner of nearby Charcoal Venice as well as also oversees the food and beverage program at the LINE in Koreatown, as well as the restaurant Openaire situated at the hotel. His most recent venture and fast casual concept, Augie’s on Main, opened on Main Street in Santa Monica in August 2022.  Citrin has also partnered with chef and friend Hans Röckenwagner for a four-year run at the iconic Sinatra-frequented Dear John’s in Culver City. In fall of 2022, the team opened up new permanent sister restaurant, Dear Jane’s, in Marina Del Rey.  His culinary philosophy, “In Pursuit of Excellence” sets the standard for all his concepts, whether fine-dining or casual.

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photos from Chef Citrin's restaurant Mélisse

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VP of Hospitality Operations, DAOU Vineyards

If you think you've seen Marino Monferrato before, you probably have—at least if you watch the hit culinary show Hell’s Kitchen with Chef Gordon Ramsay. Marino has served as the show’s maître d'hôtel for the past 10 seasons, making him a household face for many since 2013. Marino is now a fixture at DAOU as well, serving as our vice president of hospitality operations.


A native of Torino in northern Italy’s Piemonte wine region, Marino brings an effortless charm and a deep hospitality expertise to his role at DAOU, which includes working at some of the world’s finest restaurants.Marino started his career in the hospitality industry at the age of 17 when he trained under famed chef Gualtiero Marchesi in his Michelin 3-Star restaurant in Italy. To this day, Monferrato considers Chef Marchesi to be his greatest mentor.


My approach is perfectly suited to DAOU,” Marino says. “Georges and Daniel Daou truly believe that even the most luxurious things in life can be shared in a spirit of warmth and generosity. This is why I felt such a powerful attraction to DAOU.” When not working his hospitality magic, Marino can be found soaking up the wine country life of Paso Robles and spending quality time with his wife and their two daughters.

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