When it comes to long-term success in the restaurant industry, the key isn’t just great food—it’s finding a unique way to compete.
For Chef Rob Wilson, that meant embracing the classic East Coast seafood hall concept and giving it a fresh California twist with his restaurant, Glasspar in Dana Point, CA.
Since opening in late 2019, Glasspar has made waves in the local food scene, thanks to its high-quality seafood, seasonally driven menu, and commitment to sourcing from the best.
And a major part of that success? The restaurant’s partnership with Chefs’ Warehouse, which helps bring Wilson’s innovative dishes to life.
“We didn’t want to be just another seafood restaurant,” Chef Rob Wilson explained. “We wanted to create a destination—a place where guests could experience the best seafood, but in a lively, welcoming setting that feels like a true gathering place.”
Wilson’s love for cooking started young. “I began working in a restaurant when I was 15 and never looked back,” he noted. “Cooking for others has always brought me joy, especially when I see their reactions to a well-executed dish.”
His career path led him through some of Southern California’s most prestigious properties. He worked his way up at the Chart House in Dana Point, later becoming sous chef at the Surf and Sand Resort in Laguna Beach.
From there, he took on the role of Executive Chef at The Ritz-Carlton, Laguna Niguel, where he spent 13 years refining his skills and overseeing high-end culinary operations.
He then moved on to Montage Laguna Beach, where he played a key role in designing restaurant concepts and leading kitchen teams.
“Working in luxury hotels gave me the opportunity to open and reconcept numerous restaurants,” Wilson detailed. “It was an incredible experience, but I always knew I wanted to create something of my own.”
That dream came to life with Glasspar. “We wanted to bring the classic East Coast seafood hall to the West Coast, but with a modern, locally driven approach,” he explained. “A place that felt both elevated and approachable.”
Glasspar’s menu is a reflection of Wilson’s deep appreciation for quality ingredients and seasonal cooking. “We update our menu about three times a year, but we’re always making small tweaks,” he said. “If we get our hands on an incredible product, we’ll create something special around it.”
One of the most talked-about dishes is the Charred Spanish Octopus, a standout on the menu since day one. “Our octopus is probably our second-best selling appetizer,” Wilson noted.
“If I took it off the menu, I think people would kill me.” The dish features duck fat-poached potatoes with cracked Mediterranean olives, pickled pole beans, saffron aioli, piquillo romesco, and Marcona almond powder, making it a must-try for seafood lovers.
Other highlights include rotating halibut dishes based on seasonal ingredients, a farmstead salad that changes weekly depending on local farm availability, and Thursday night oyster specials featuring selections from Baja, Virginia, the Pacific Northwest, and Prince Edward Island.
On Tuesdays and Wednesdays, Glasspar’s Regatta Night prix-fixe menu offers three courses for $38, including options like shrimp pappardelle and duck confit.
“We want every dish to feel special, but also to be something our guests can enjoy in a relaxed, social setting,” Wilson detailed. To maintain such a high standard of quality, Wilson relies on Chefs’ Warehouse, a foodservice distributor that specializes in premium ingredients.
“I chose Chefs’ Warehouse for a few key reasons,” he explained. “First, the quality and variety of specialty products fit exactly what we need. Second, the customer service from Brett Wilkinson, our area rep, is five-star.”
Glasspar’s menu features a variety of hand-selected ingredients sourced through Chefs’ Warehouse, including Coconut Gelato from Villa Dolce, Midnight Moon Gouda Goat Cheese from Cypress Grove, Pitted Mixed Olives from BelAria, Sriracha Hot Chili Sauce from Huy Fong Foods, and Chorizo Bilbao from Dona Juana.
By leveraging these high-quality products, Wilson ensures that every dish has the depth of flavor and consistency that his guests expect.
Opening Glasspar was not without its challenges. Just three months after launching, the COVID-19 pandemic hit, forcing Wilson to quickly rethink his business model. “I had to pivot immediately,” he recalled. “We turned the restaurant into a fish market, started selling cocktails and wine to-go, and even put together produce boxes and fresh bread.”
The response was overwhelming. “We sold out in two and a half hours,” Wilson said. While Glasspar and the industry is now back to a focus on full-service dining, that ability to adapt remains a core part of its success. Looking ahead, Wilson is continuing to expand Glasspar’s offerings, with new tasting events, exclusive chef’s table dinners, and innovative wine pairings.
“We’re launching a tequila and caviar tasting soon, and we’re working on something called the ‘Captain’s Table’—an invite-only dining experience with multi-course tasting menus and curated beverage pairings,” he detailed.
For other restaurant owners and chefs looking to elevate their menus, Wilson strongly recommends working with Chefs’ Warehouse. “If you want the best ingredients and top-tier customer service, they’re the way to go,” he concluded. “They’ve been an essential part of helping us bring our vision to life.”
That’s the Glasspar story—proof that success in the restaurant industry is like crafting the perfect dish. It takes the right chef with a vision, a unique concept like a seafood hall to stand out, and a distributor who truly “gets it” to ensure quality and consistency.
When these elements come together, they create more than just a great dining experience—they build a thriving, long-term business. Glasspar’s journey is a testament to passion, innovation, and strong partnerships, showing that the right recipe, executed with precision, leads to lasting success in an ever-evolving industry.
