Culinary Service Director
After years of experience at some of Hollywood’s best restaurants and hotels, including Le Parc, Boutique in West Hollywood, Mondrian Hotel and Geoffrey’s in Malibu, Executive Chef Emilio Nocelotl chose to move his family to the suburbs of Los Angeles. Born in Mexico, he learned the art of preparing French Cuisine at the University of Culinary Arts in Puebla, Mexico. He received on the job training from his grandfather, a butcher, and his grandmother, an excellent Mexican cook. who taught him to love cooking. His personal preference, however, is French Cuisine. Believing that a restaurant should act as the personal statement of its chef. He insists that hi kitchen should offer a variety of dishes, that food is always fresh and most important always delicious!