BeachLife Festival's Daou Sidestage Experience Returns

Article Contributed by Falcon Publicity | Published on Friday, March 22, 2024

Southern California’s premier live music, art, and culinary event BEACHLIFE FESTIVAL, taking place May 3-5, 2024 on the picturesque waterfront in Redondo Beach, CA, is announcing the exciting line-up for the DAOU SideStage Experience. Once again festival attendees will have the unique opportunity to enjoy an exclusive sophisticated festival dining experience directly onstage, during a live music performance. However, this year they’ll appreciate an upgraded location on the LowTide stage, with views of the Pacific Ocean as the dining backdrop.

BeachLife has carefully handpicked a select number of amazing chefs to create a culinary “setlist” alongside some of the best bands at the festival. Each day will celebrate a guest chef with BeachLife’s Executive Chef Jacob Ramos assisting in execution of three daily seatings (70 covers per seating).

Over the last few years, the SideStage experience has compiled an impressive list of alumni: Chefs Max & Lijo of Camphor, Josiah Citrin, Antonia Lofaso, Michael Cimarusti, David LeFevre, Tin Vuong, Ray Hayashi, Brendan Collins, and Kevin Meehan. This year, the experience will feature: Chef Ian Gresik of The Arbour Pasadena on Friday, May 3, Chef Nyesha Arrington on Saturday, May 4, and Chef David Slay of Slay Steakhouse on Sunday, May 5.

“You know how I feel about the DAOU SideStage…it’s the best dining experience you can have in LA!” exclaims BeachLife Executive Chef Jacob Ramos. “I invited some incredibly talented chefs to help curate an amazing menu. Then we add legendary live performances with an epic ocean view. There’s, literally, nothing else like it!”


City and Colour & Dirty Heads with Chef Ian Gresik of The Arbour Pasadena

Chef Ian Gresik, a Los Angeles native, brought his farm to table style of California cuisine to the beautiful city of Pasadena with the opening of his restaurant The Arbour. Chef Gresik’s lifelong culinary journey began at an early age in his native Southern California, where he attended the prestigious California School of Culinary Arts Le Cordon Bleu and graduated at the top of his class. Since then, his culinary career has been taking him back and forth between pastry and savory roles in kitchens across the United States and abroad in France and Spain, providing him with almost twenty years of culinary experience. Ian was the former Chef of the award-winning Drago Centro in downtown Los Angeles. Prior to Drago Centro he worked as the Pastry Chef at Patina restaurant and was the youngest pastry chef in the US with a Michelin star. A chef with many hats, Chef Gresik’s commitment to perfection is something you can literally taste.


Santigold & DEVO with Chef Nyesha Arrington

Chef Nyesha Arrington is a California native born into a multicultural family. She is best known for her accomplishments as a chef and TV personality. Arrington has competed on Season 9 of “Top Chef,” “Chef Hunter,” and most recently featured as a recurring judge on “Chopped Next Generation.” Arrington was introduced to diverse culinary experiences at an early age, which has continually shaped her palate development and perspective of culture-informed cooking. A graduate of the Culinary School at the Art Institute of California in Los Angeles, Arrington forged her culinary career at Michelin-starred restaurants under direction from revered chefs. Arrington has also been recognized as a “Rising Star” by James Beard Award-winning critic Brad Johnson from Angeleno, “Chef of the Year” by Eater LA and a Zagat “30 Under 30” recipient in Los Angeles. Current projects include: YouTube series “Plateworthy” on Eater, for which Arrington hosts, a recurring judge on “Chopped Next Gen” with Discovery+, and a featured judge alongside Chef Gordon Ramsay on “Next Level Chef” on FOX. Arrington’s greatest enthusiasm will always be to champion her community and create “Food that Hugs the Soul.”


ZZ Top & Trey Anastasio Band + Classic TAB with Chef David Slay of Slay Steakhouse

Chef David Slay enjoys a well-earned reputation as one of the most professional and hardworking chefs in the hospitality business. A third-generation American restaurateur, David started his training at the age of 11 in his father’s kitchen. He apprenticed in Paris when he was 17. At 20 he opened his first restaurant, a 26 seat French Cafe. Afterward, he was the owner and chef of several popular fine dining restaurants in his hometown of St. Louis, Missouri, before tackling the competitive California restaurant scene. There, he opened David Slay’s La Veranda in Beverly Hills, the renowned California/European-style bistro he founded in 1989. Under Slay’s direction, La Veranda was recognized as one of the “Best Gold Medal Restaurants in the United States.” Now, David is the proud owner and operator of six thriving establishments, spanning from the picturesque Orange County, CA, to his beloved hometown of Manhattan Beach, CA. In 2017, David also expanded his successful ventures into the world of winemaking with Slay Estate and Vineyard. Slay restaurants and vineyard stand as shining examples of his unwavering commitment to culinary excellence, top-notch hospitality, and vineyard management.


Saturday – Sun Room & Steel Pulse with Chef Jacob Ramos

Sunday – Sugar Ray & Margo Price with Chef Jacob Ramos

Executive Chef, BeachLife’s own Chef Jacob Ramos was born and raised in Los Angeles, California. Chef Jacob developed a love of cooking from his mother and grandmother, cooking for his family. Jacob went on to study at the California School of Culinary Arts and received a diploma from Le Cordon Bleu. Jacob went on to work for the Patina Restaurant Group starting as a prep cook and working his way up to be the Sous Chef of their Michelin star rated restaurant. He went on to open the Ritz Carlton Lake Tahoe with Michelin Star & James Beard award-winning Chef Traci de Jardin. He was then recruited to open MiCasa under the famed Chef Jose Andres. Since 2019, he has been the corporate executive chef in charge of the culinary experience at Sunset Monalisa, Jazz on the Rocks & Laurus.

Chef Jacob Ramos curates the lineup for the DAOU SideStage Experience. He serves as the executive chef for BeachLife Festival, as well as the forthcoming BeachLife Grotto and California Surf Club. Guests who dine at the SideStage, will be treated to an exclusive “sneak peek” at BeachLife Grotto, a new year-round restaurant from BeachLife founder Allen Sandford, set to open this summer. Located in the Redondo Riviera Village, the BeachLife Grotto will feature seafood-based cuisine with fresh ingredients and a coastal flare.

Seating for this culinary adventure is extremely limited, and only offered to BeachLife ticket holders. VIPs have first priority for reservations, so do not delay. Click here and save a seat at the most interesting dining room in the world.

Since launching in 2019, BeachLife has quickly established a reputation for combining the best of Southern California’s idyllic culture into a one-of-a-kind immersive experience with something for everyone. With an eclectic group of legendary top talent and exciting inspired emerging artists spanning rock, indie, pop, jam, reggae and more, BeachLife 2024 will feature headlining sets from Sting, Incubus and My Morning Jacket, as well as DEVO, Dirty Heads, Trey Anastasio + Classic TAB, ZZ Top, Seal, Local Natives, Fleet Foxes, Santigold, and many more (full lineup listed here).

Beyond the incredible live music, the festival also features wide-ranging food and drink offerings from acclaimed chefs, a unique on-stage dining experience, art installations and onsite activations highlighting various brand-led interactive experiences, fan engagements and philanthropic, sustainable initiatives.

3-day and single day General Admission, General Admission Plus, VIP, and Captain tickets for the BeachLife Festival are on sale now at Admiral tickets are sold out with other tiers nearly selling out. All ages are welcome and children ages 6 and under are free with ticketed adult. For detailed descriptions of ticket options, please visit: