RAMON BOJORQUEZ PIMENTE LUMIÈRE AS EXECUTIVE CHIEF


Ramon Bojorquez has officially taken the reins as executive chef of Light, the traditional French-inspired brasserie that will open next month. Chef Bojorquez joins the Lumière All-Star team under the leadership of Managing Director and Industry Leader Paul Quinn. Chef Bojorquez brings to the table his expertise in sourcing local, unique and high-quality ingredients, as well as an in-depth understanding of Los Angeles’s vibrant food scene.

Lumière will begin welcoming guests when the newly renovated building Fairmont Century Square opens September 27. Open all day, Lumière is a warm and inviting neighborhood venue that celebrates timeless bohemian glamor, with a new perspective of the West Coast. The menu is brought to life by the pulse of the season, using fresh, seasonal ingredients in fine and classic French dishes. Chef Bojorquez will infuse modern skills into beloved flavor combinations, to create an exceptional and memorable dining experience.

“Chef Ramon has worked in some of the best restaurants in California and brings with him an incredible set of culinary skills, says Paul Quinn, CEO of Lumière. “We are confident that Chef Ramon’s dishes combined with Lumière’s superior service will leave a lasting impression for a long time. “

Chef Bojorquez joins Lumière from his most recent position as chef at the French-inspired “néobistro” bar-restaurant in Silver Lake, under the direction of Chef Douglas Rankin. Previously, he was chef de cuisine of the WOLF of chef Marcel Vigneron and of Trois Mec of chef Ludo Lefebvre. His time in Los Angeles also included visits to the famous The Bazaar by José Andrés, Alta on Adams and Bastide. Chef Bojorquez spent several years in San Diego, cooking at some of the city’s most popular restaurants, including La Jolla’s Nine-Ten and The Marine Room, and the Urban Solace in North Park. He had the privilege of appearing in Bravo’s “Top Chef” New Orleans season and cooking at Martin Berasategui, the famous three Michelin star restaurant in Gipuzkoa, Spain. Chef Bojorquez was trained at Le Cordon Bleu College of Culinary Arts and studied abroad in Spain and Thailand, but his passion for cooking was cemented at a young age, when he spent time in watching her grandparents cook traditional Mexican dishes. When not in the kitchen, Chef Bojorquez can ride motorcycles, play chess and practice Muay Thai.


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