Introducing Chef Bryan Wang

Bringing great culinary diversity and creativity to the table, Chef Bryan Wang, a graduate of the prestigious Culinary Institute of America in Hyde Park, NY, recently left his position at the Belvedere Kitchen at the Peninsula Hotel in Beverly Hills to join our Los Angeles team. He previously worked at the Ihilani Fine Dining Room at the Manele Bay Hotel in Lanai, Hawaii, specializing in both Pacific Rim and French Mediterranean cuisine. As a personal chef, Chef Bryan prepares meal services for a variety of clients, and is also available for dinner parties, special events, and private cooking demonstrations.

Although Chef Bryan is highly skilled in a variety of cuisines, his culinary background emphasizes Italian, Classic French, Pacific Rim, and Southwestern cuisines. Some of his signature dishes include:

Housemade Seafood Sausage
Scallop Salsa and Marrow Bean Puree.

Micro Greens Salad
Gorgonzola and Toasted Walnut Dressing.

Achiote Marinated Tilapia
Beet Risotto, Chili Oil, and Avocado Beurre Blanc.

Roasted Chilean Seabass
Olive Oil Crushed Potatoes, Wilted Watercress, and Grapefruit Broth.

Grilled Escolar with Saffron Risotto
Pickled Red Onions and Cilantro Vinaigrette.

Grilled Ribeye Steak
Cornmeal-Crusted Onion Rings and Charred Red Pepper Sauce.

Roasted Rack of Lamb
Tapenade Orzo, Marinated Tomatoes and Mint Pesto.