The chefs have been revealed for the for the SideStage pop-up restaurant at the third edition of the BeachLife Festival, which takes place May 13-15 in Redondo Beach.

The approximately 100-seat SideStage pop-up restaurant includes a $90-$250 per person prix fixe menu crafted by a different chef each night on the side of the main stage as bands perform.

And serving a multi-course meal on the side of the main stage on Friday, May 13, during performances by artists such as Milky Chance, Black Pumas and Weezer will be Ray Hayashi of Hermosa Beach’s modern Asian restaurant RYLA.

Helming the SideStage kitchen on Saturday, May 14, during performances by Michael Franti & Spearhead, Stone Temple Pilots and Smashing Pumpkins will be Michelin-Star chef Kevin Meehan of Kali in Los Angeles.

Closing out the chef lineup on Sunday, May 15, as UB40, Lord Huron and the Steve Miller Band perform will be Jacob Ramos, the festival’s executive chef.

Ramos will also serve a Saturday and Sunday brunch in addition to the lunch and dinner seatings.

Reservations are only available to BeachLife ticket holders.

The third edition of the festival takes place at Seaside Lagoon with a lineup of more than 50 bands on four stages. Acts this year include 311, Vance Joy, Sheryl Crow, Cold War Kids, Capital Cities and Long Beach Dub Allstars.

For information, visit beachlifefestival.com.

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