Market Hall Expands to 21 Kitchens with Local and Acclaimed Operators OCVIBE, the 100-acre mixed-use development surrounding Honda Center in Anaheim, announced five new dining concepts joining Katella Commons, a 50,000-square-foot, two-story market hall opening in early 2027. The additions include Don Churros Gomez, MFK | Modern Filipino Kitchen, Mojo and Pull & Roll, and Gelato Paradiso, expanding the market hall's chef-driven lineup to 21 kitchens. "Dining and hospitality are going to be a defining part of the OCVIBE experience," said Anthony Olheiser, Senior Vice President, Hospitality at OCVIBE. "From Katella Commons and its chef-driven kitchens to Chef Roy Choi's Best Friend restaurant, and the bars and lounges, we're creating a new dining destination in Southern California where people will discover something new every time they visit."

New Culinary Partnerships Don Churros Gomez, led by brothers Jaime and Ricky Nuñez Gomez, is a third-generation family business rooted in Yahualica, Jalisco, Mexico, where their grandfather created the original recipe in 1969. The concept will serve traditional thin-style churros and authentic Mexican desserts. "Don Churros is a story that began with our grandfather and has been carried forward through generations of our family," said Jaime and Ricky Nuñez Gomez. "The recipes and traditions that bring Don Churros to life are part of our family's history, and we're proud to share that legacy with more Anaheim residents and guests at OCVIBE. To see our family's churros become part of OCVIBE's larger culinary story, alongside so many talented chefs and cuisines, is an exciting next chapter for us. We know our grandfather, 'Don Churros,' would be very proud." MFK | Modern Filipino Kitchen, led by Chef Henry Pineda and his wife Panda, marks the couple's return to their original restaurant concept, which they opened in Anaheim in 2017. After losing that location to a fire, the couple continued with Lola's by MFK, their Filipino brunch concept. The new MFK will feature a menu designed specifically for Katella Commons. "Panda and I opened our first MFK here in Anaheim almost 10 years ago, so getting the chance to bring it back home feels really special. Community has always been a huge part of what we do, and being able to represent Filipino food and our culture at Katella Commons means a lot to us. We're excited to bring MFK back in a new way and create another place where people can come together over great food," said Chef Henry Pineda. Mojo and Pull & Roll, led by Chef Guoming "Sam" Xin, focuses on Northern Chinese cuisine with hand-pulled noodles and dumplings. Chef Xin brings more than two decades of culinary experience, beginning in Zhengzhou, China, where he opened his first restaurant, Noodle City, and later earned certification as a Senior Noodle Technician in Beijing. "Katella Commons is creating an exciting opportunity for chefs to bring their individual perspectives together in one destination, and I'm proud to be part of it," said Chef Guoming "Sam" Xin. "I'm looking forward to exploring my craft in new ways, working with the Katella Commons team led by Anthony Olheiser, introducing new concepts, and sharing my cuisine with the Anaheim community." Gelato Paradiso, founded in Newport Beach in 1999, has operated for more than 25 years. The concept makes gelato fresh daily in small batches, with approximately 80% of ingredients imported from Italy, along with fresh, locally and seasonally sourced fruits. "I've been making gelato with Gelato Paradiso since we started in 1999, and I'm proud that after all these years we still make it the same way—fresh every day, with great Italian ingredients and a lot of care. I'm excited for us to join Katella Commons, to be alongside so many great food partners, and to share what we do with even more people in Orange County," said Pedro Quevedo, Gelato Artisan, Gelato Paradiso.

Broader OCVIBE Culinary Program These announcements build on earlier announcements of additional chefs joining Katella Commons, including Danielle Duran Zecca and Alessandro Zecca from Amiga Amore, Alberto Bañuelos of Burritos La Palma, Alex "Pobre Diablo" Garcia and Elvia "La Bruja" Huerta from Evil Cooks, Kanate Ungkasrithongkul and Anita Lin from Manaao Thai Comfort Food, and Chef Zach Scherer from DARKROOM Restaurant and Wine Bar, who will bring two concepts: OC Pizza Cult and Wanderfowl. Chef Roy Choi will also open his acclaimed Best Friend restaurant at OCVIBE. "Bringing Don Churros and MFK | Modern Filipino Kitchen to OCVIBE is especially meaningful because both businesses have deep roots in this community," said Nick Pacific, Vice President, Katella Commons. "At the same time, Mojo and Pull & Roll and Gelato Paradiso bring their own distinct culinary traditions and stories to the mix. Each partner adds their own ingredients to the local character and sense of discovery we want Katella Commons to become known for." Katella Commons will include six original bar and lounge concepts alongside the 21 kitchens. The market hall opens in early 2027, following the opening of OCVIBE's 5,000-person capacity concert hall in early March. Also launching in 2027 is The Weave, the district's mass timber office building featuring co-working operator Kiln, and the first phase of OCVIBE's public art program.

Why It Matters

For restaurant operators and food-service professionals, Katella Commons represents a significant model of mixed-concept market halls combining established regional brands with emerging culinary talent. The lineup demonstrates how mixed-use developments can leverage chef-driven concepts to differentiate from traditional food courts, while the depth of local operator partnerships suggests a strategy focused on community relevance rather than national chain saturation.

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Written by FBM Publications Editors