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About Us

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    • Our Story

    Since he was young, Steve Iskenderian wanted to thrive in the restaurant business. His father was a great chef and restauranteur who made his mark in the LA restaurant scene and built a chicken restaurant chain that till this day is the benchmark for fast Mediterranean food.  Through the years, Steve worked relentlessly to grow the family business, opening restaurants all over Los Angeles and Orange County with his family.  The business was tough and he needed help so he started taking culinary classes at Glendale College in 2008.  Eventually he decided that he wanted to take his culinary skills to the next level, so he signed up to both the Katsuya Sushi School in Los Angeles and the International Culinary Center in Campbell.  In 2016,  immediately after graduating from sushi school, he packed up his stuff and drove up north to attend probably the most difficult and renowned culinary schools in the country, the International Culinary Center.  There he trained under Certified Master Chef Udo Pramb, and other French master chefs.   After graduating from the schools, he took his knowledge back to the family business.  Although he was happy, he wasn’t content, because his dream was always to open his own restaurant.  In 2019, Steve signed up to the culinary management program at the Institute of Culinary Education in Pasadena.  He thought he signed up to a program that would help him with management, but what he didn’t know is that the program was set up to train entrepreneurs on how to open their own restaurants. After graduating from ICE, he was really inspired to open his own restaurant. 


    One day, while driving down Pacific Coast Highway in El Segundo, he drove into a shopping center he knew very well.  This center housed the one location that Steve really wanted to open a restaurant 10 years ago, but he couldn’t convince his family to do it.  He knew in his heart that the area was a great place to open a restaurant, but his family disagreed.  After driving in, he noticed one of the restaurants in the center had closed down, so he contacted the landlord and eventually signed the lease.  Months were spent creating the menu and business model, that today is Chicken Confidential. 


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