about jane
What Dear John’s is to steak, Dear Jane’s is to seafood. Taking full advantage of the stunning Marina view, the focus at Dear jane’s is on classic American seafood dishes prepared simply with the highest-quality ingredients by seasoned chefs. From oysters rockefeller to Shrimp Louie, Surf ‘n Turf and trout amandine, the menu hews to those of some of the most legendary seafood restaurants of the 60s, 70s, and 80s. It feels familiar and upscale, yet updated and approachable.
This sensibility is on full display with tableside Shrimp Louie salad, hand-mixed tartare, classic caviar service, and professionally filleted whole fish. The layout of the split-level room and spacing between booths and tables are ideal for this personalized service that was begging to come back in style in this dining room.
the team
Josiah citrin, patti & hans röckenwagner
Hans
röckenwagner
Hans Röckenwagner is an award-winning chef, restaurateur, baker, author, designer and carpenter. He launched his first restaurant at the age of 24 in Venice, which served as a platform for numerous industry honors including the James Beard Rising Chef award, Gourmet Magazine’s Top 10 Restaurants and LA Weekly’s Top 10 Bakeries, among others. He has appeared as a judge on several food shows, as a culinary expert on NPR and Bloomberg, and shared recipes and stories with the New York Times, the Los Angeles Times and others.
In 2006, he formed The Röckenwagner Bakery Group, which, today services hundreds of wholesale accounts (including Whole Foods, Gelson’s, The Cheesecake Factory, and Peet’s Coffee, as well as dozens of premium hotels and restaurants) with artisanal breads, rolls and sweets. The Bakery operates out of a 30,000 square-foot facility in Los Angeles, employs 250 bakers, pastry chefs, drivers and account managers, and delivers approximately 80,000 pieces of freshly baked product per day. Hans’ commitment to quality and integrity have earned him a rightful place among the best bakery brands in the country.
At heart, Hans is a builder – literally. In addition to the businesses he has built, he designs and BUILDS BY HAND, the tables the bread is served on, the bar drinks are made on, the trays and cutting boards food is displayed on and the shelves glasses and plates are stored on. A self-taught carpenter, Hans’ creations for his restaurants and homes have been featured in Los Angeles Magazine, House Beautiful and HGTV, among other publications. His latest projects include the acclaimed Dear John’s steakhouse in Culver City, Dear Jane’s in Marina del Rey and a kitchen remodel at his home in Ventura.
patti
röckenwagner
Patti Röckenwagner is a branding, communications and crisis expert, experienced in every aspect of developing and implementing global media campaigns for leading corporations, executives and artists. Her professional experience spans leadership positions in entertainment, hospitality, politics and philanthropy. As a key strategist and principal spokesperson for blue chip corporations, Patti has held top posts at Condé Nast, Paramount Pictures, Comcast, Time Warner and AT&T.
Together with her husband Hans, Patti runs marketing, branding and business development for The Röckenwagner Bakery Group, one of the fastest-growing bakery brands in the nation. She also co-chairs the Otis College of Art and Design’s Board of Governors and serves as an advisor to Korean American Leaders in Hollywood and Another Tomorrow, a sustainable fashion brand. She and Hans were named in Angeleno Magazine’s 30 Most Influential Angelenos in October 2020.
josiah
citrin
Josiah Citrin is a culinary expert and veteran of Los Angeles’ gourmet dining scene, with more than 25 years of experience. He is a two-star Michelin chef and owner of Santa Monica’s highly-acclaimed, 2-Starred michelin Melisse Restaurant, 1-star michelin Citrin, Charcoal Venice, and Augie’s on Main. In Oct 2018, he began running the F&B program at the LINE LA in Koreatown, as well as the restaurant Openaire situated at the hotel. In April 2019, he partnered with fellow chef Hans Röckenwagner and wife, Patti, to open Dear John’s in Culver City.
Citrin discovered his passion for food through his family at an early age, growing up in Santa Monica and Venice with a mother who was a caterer, and a French grandmother who cooked family meals. Citrin moved to Paris to explore his French heritage after graduating from Santa Monica High School, and worked for three years at fine Parisian restaurants Vivarois and La Poste, gaining an understanding of and respect for the rules of traditional French cooking.
He returned to the United States in 1990 and began applying his skills at Los Angeles’ finest restaurants—notably Wolfgang Puck’s celebrated Chinois on Main and Granita, as well as Patina and Pinot Bistro, cooking alongside famed chef and savvy restaurateur Joachim Splichal. Citrin subsequently became chef at Capri restaurant in Venice and Jackson’s in West Hollywood.
With a heightened interest in French gastronomy and a spirit for entrepreneurship, Citrin launched JiRaffe in 1996 alongside childhood friend and fellow chef Raphael Lunetta. Selling his interest to JiRaffe to Lunetta in 1999, Citrin pursued his lifelong dream of opening his own fine dining establishment by debuting Mélisse which opened to critical acclaim and has been impressing the culinary world ever since. His culinary philosophy, “In Pursuit of Excellence” sets the standard for all of his concepts, whether fine-dining or casual.