Where Culinary Excellence Meets Global Inspiration
CHEF MOSSIN SUGICH is one of Santa Barbara's most seasoned and talented executive chefs who brings over twenty years of culinary excellence to any table, any event, from lavish wedding to intimate private dinners to gourmet picnics, to large scale galas and banquets. Born in Santa Barbara, Chef Muhsin spent his childhood in the Middle East, North Africa, and Europe, where he was exposed to a multiplicity of cultures and tasting menus of international cuisines. He returned to his hometown as a teenager to complete his education with a cosmopolitan worldview and a love of cooking. While still in culinary school he apprenticed in the Four Seasons kitchens under his mentor, Chef de Cuisine Fabrice Huet, while learning the art of five-star hospitality in all aspects of front-of-the house services. As part of an opening team that launched Elements, he began his cooking career on the line, swiftly rising to sous chef at the popular casual-fine dining restaurant overlooking the Santa Barbara Court House. From Elements, Chef Muhsin was recruited as part of the team that reopened the legendary San Ysidro Ranch Resort as sous chef and then executive sous chef. Chef Mossin moved into his first executive chef position, creating, from the ground up, one of the most popular restaurants in Santa Barbara from 2008 to 2013. Blush Restaurant and Lounge showcased Chef Mossin's mouth-watering comfort foods. When the historic El Encanto Hotel reopened in 2013, after nine years of renovation, Michelin Star Executive Chef Patrice Martineau hand-picked Chef Mossin as his Executive Sous Chef to run the kitchen and banqueting operations of the only resort in Santa Barbara given a five-star rating by Forbes Magazine.
Distinctive Culinary Mastery
His next mission was to completely overhaul and revive culinary operations at the prestigious Santa Barbara Yacht Club. Mission accomplished: Chef Mossin was recruited to bring his luxury experience to upgrade the Four-Diamond rated Hilton Santa Barbara Beachfront Resort operations. Executive Chef Mossin led a team of fifty chefs in the 360-room property, with 62,450 square feet of event space, serving up to four thousand meals a day. As Hilton's Executive Chef, Mossin commanded Santa Barbara's largest event and catering operation, catering conferences and corporate events, galas and celebrations, non-profits, weddings, intimate private dinners, and cooking classes.
A Culinary Venture Unveiled in 2023
From the beginning, ROOT Kitchen has been at the heart of his culinary journey. "There is nothing I love more than feeding people beautiful, nourishing, delicious food. I grew up in a traditional society where feeding guests and greeting strangers were part of the way of life. I learned early on that the most delicious food was prepared with knowledge, skill, and a secret, oft-overlooked ingredient: Love.Â
