Downtown Weekly

DOWNTOWN W THE SPIRIT OF DOWNTOWN LOS ANGELES

WWW.DTLAWEEKLY.COM VOL 16. NO. 10 APRIL 28TH - MAY 4TH, 2022

DTLA APPETITE ANTIQUITY OF TASTE AT

kapoor'S AKBAR KIOSK BOYS AT LIL

TOKYO STREET FAIR

+Top CHEFS

& THEIR MOST DELICious dishes

HOTEL CECIL SIGNAGE UPROAR GET2DTLA EVENT CALENDAR

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THE PAN AND THE FIRE OF DOWNTOWN WEEKLY

ON THE COVER kapoor’s akbar

VOL 16. NO. 10 APRIL 28TH - MAY 4TH, 2022 DTLAWEEKLY.COM

location: chinatown photo by: keri Freeman

THE FLAMES

DTLA WEEKLY

editor and chief KERI FREEMAN

CONTRIBUTING WRITERS

KERI FREEMAN SHARAEL KOLBERG abel weiss jaime herrera

photography GARY LEONARD KERI FREEMAN

VIDEO Production

@kerieatsdtla design and layout @kerieatsdtla

social media

@kerieatsdtla

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HOTEL CECIL SIGNAGE REMOVAL ...5 MEET CHEF OMARI WILLIAMS ...7 ANTIQUITY OF TASTE AT KAPOORS AKBAR ...8 THE RETURN OF CHEF GARCIA AT ASTERID ....9 LOBSTER ROLLING AT RAPPBAR DTLA ...10 DTLA TOP CHEFS MOST DELICIOUS DISHES ...12 GET2DTLA EVENTS ...13 Special thanks to...

MAYOR OF LOS ANGELES & council district 14 THE CITY OF LA ARTS DISTRICT CHINATOWN CIVIC DISTRICT BUNKER HILL EXPO/USC HISTORIC CORE LITTLE TOKYO FASHION DISTRICT FINANCIAL DISTRICT SKID ROW SOUTH PARK WAREHOUSE DISTRICT THEGRAWN ARTWALK NEWS

DTLA WEEKLY All rights reserved. Downtown Weekly is a news, event, LIFESTYLE & Hospitality FREE community resource. No portion of this publication may be reproduced without express written permission from the publisher.

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4 MONUMENTS IN TIME: HOTEL CECILE SIGNATE UPROAR BY SHARAEL KOLBERG

VOL 16. NO. 10 APRIL 28TH - MAY 4TH, 2022 DTLAWEEKLY.COM

HISTORIC HOTEL CECIL

SIGNAGE REMOVAL CAUSES UPROAR

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hen are the newbies ever going to learn? Don’t mess with Downtown LA’s historical landmarks or face the wrath of our long-time community dwellers, historians or worse, attract the negative attention of all-knowing, all-seeing conservationists Kim Cooper and Richard Schave of Esotouric's Secret Los Angeles.

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or years the two have taken a firm stand against companies that threaten our historic landmarks.

The dynamic duo offer tours, webinars, and author books about our historic surroundings dig up archives and create a community around a shared passion for Southern California history.

Maybe you had a chance to see their cameos during the Netflix special “Crime Scene: The Vanishing at the Cecil Hotel” a few years back. If not, know that you are relentless about what they’re doing and don’t think twice about fighting real estate corruption or soiling the name of local politicians plus, they’ve got powerful allies in high historic places.

Recently, the two have become infuriated by the news that the red-painted signage on the side of the Cecil Hotel that once read, ‘Hotel Cecil Low Weekly Daily Rates 700 Rooms.’ had been completely whitewashed.

The historical signage on the side of the building, which could be seen for miles, had been in existence since at least 1927.

Close colleague, architectural historian Nathan Marsak, aka the Cranky Conservative, ranted on Esotouric's Secret Los Angeles’ Facebook page while sipping an Old Fashion, about the misjustice of the protected landmark, saying that when the owners “need to face a public shaming.”

He suggests that the hotel owner hire a talented sign painter to redo the original signage.

But who is to blame?

Could it be the property owner?

The property is owned by New York City hotelier Richard Born, owner of BD Hotels, a real estate development and hotel operation company with ownership interests in several billion dollars worth of hotels. Born purchased the property in 2014 for $30 million. Could this be another case of a newbie who has once again damaged the Downtown L.A. culture - whether knowingly or not?

If so, the mistake could cost the owners…big time. The historical building is protected under the Mills Act, which requires owners to “rehabilitate and maintain the historical and architectural character of their properties.” In return, property owners get a significant reduction in property taxes. By painting over the historic exterior of the building, the owner violated the Act and supposedly now owes the city more than four million dollars for breach of contract.

Or is the lessee responsible? Another New York-based firm, Simon Baron Development, acquired a 99-year ground lease on the property from Born recently after BD Hotels purchased it. The property closed in 2017 to undergo a reported $100-million renovation. At that time, Matthew M. Baron told the Los Angeles Times, “We are gutting the entire building. We are going to redevelop it from the doorway to the roof and everything in between.”

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LA Conservationists are MAD as Hell & The Spirits Are Restless What about the sub-lessee?

The hotel, which has a creepy history of more than a dozen mysterious deaths over the years, was converted into a for-profit affordable housing complex which opened in December of 2021 in a partnership between Simon Baron Development and the Skid Row Housing Trust.

The Trust “provides permanent supportive housing so that people who have experienced homelessness, prolonged extreme poverty, poor health, disabilities, mental illness and/ or addiction can lead safe, stable lives in wellness.”

In this case, that means housing people in one of the supposedly most haunted hotels in the world.

Artist Matthew Garcia has been commissioned to paint a mural on the building. Garcia recently told Downtown Weekly, “Oh snap, this is pretty controversial. Yea, it’s been fun, I got to go inside the building and had the pleasure of riding the elevator straight to the top. The interior lobby is magnificent. I respect and highly regard the spirits and entities that inhabit that hotel. With much due respect, I, as an independent contractor and member of the Walldoggs Muralist company, have to say it is a true honor!”

Conservatives suggest that the artists and owners paint nothing unless to restore the sign to its ordinal glory.

Only time will tell how the spirits in the building may feel or react. May we suggest they repaint the sign in blood-red so as not to anger them any further?

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6 KIOSK BOYS AT LITTLE TOKYO STREET FAIR

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VOL 16. NO. 10 APRIL 28TH - MAY 4TH, 2022 DTLAWEEKLY.COM

KIOSK BOYS AT LITTLE TOKYO STREET FAIR

Town visitors and residents agree Weller Court is the number one shopping mall for all things Japanese, from food to clothing to nightlife in Little Tokyo - DTLA. And let’s not forget the worldfamous light tunnel, one of Downtown’s most photographed locations.

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ust outside the tri-level structure that holds Weller’s established brick and mortars are clusters of kiosks operated by a rotating list of talented artisans.

Each kiosk offers something truly unique, making Weller’s Court an absolute treasure hunt of Japanese culture, Souvenirs, and heartfelt mementos.

Bailey Kikuchi is a 24-year-old JapaneseAmerican living on the Eastside of LA. He recently inherited his kiosk from his dad, Bozu, owner of Bozu LA, a popular artisan plant source for downtown dwellers.

The Bozu LA brand is so popular, it’s rumored that if one wishes to have good luck living in Downtown LA, they need first to bring home a “new best roomie,” aka a plant from Bozu.

Apparently, Bailey inherited his father's good luck, as his kiosk has enjoyed similar success.

With a bachelor's degree from Cal State LA and BYU in Hawaii, Bailey and partner Kenneth Higashi now own and operate

“Kiosk Boys” in Weller Court.

Kiosk Boys offers one of one custom clothing items blending urban fashion with art and musical influences. Their designs are made to stand out from the crowd, and no two designs are alike, making each item as unique as the person who is wearing it.

Bailey began selling the one-of-a-kind jackets, hoodies, and T-shirts in October 2020, amid the pandemic. This was a slow time for tourism in Downtown, yet fans still managed to find a way to purchase his bestselling, original items. Kiosk Boys' styles come in vivid colors reminding us of our love for art, music, sports, and just about everything chill.

Top-quality products from the Kiosk Boys are in hot demand, attracting a list of upcoming artists, sports figures, and celebrity influencers like Devin Vassell, NBA player Tai Verdes and music artist BLXST. Bailey tells DT Weekly he’s hooked on Downtown LA because it is home to many different walks of life and opportunities.

This weekend father and son team will host the return of the Little Tokyo Street Fair at Weller’s Court, inviting everyone to discover over 30 participating craft artisans, including Kiosk Boys and the return of Bozu LA. The event is located at 123 Astronaut Drive from 12pm to 6pm. @kioskboys

DTLA APPETITE: CHEF OMARI WILLIAMS BY KERI FREEMAN

VOL 16. NO. 10 APRIL 28TH - MAY 4TH, 2022 DTLAWEEKLY.COM

MEET SMOKE CITY CHAR BAR MASTER CHEF OMARI WILLIAMS

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These meats, cooked overnight, gift downtown, the juiciest, most tender, marinated, dry-rubbed Texas-Style BBQ “with a Cali twist.”

itting across the table with master Chef Omari Williams at Smoke City Char Bar, one thing is for sure; downtown LA just got a whole lot sweeter.

Replete with flavor, Smoke City’s menu options boost the Chefs favorite dishes as a kid; sweet “elote” inspired corn and family gatherings every weekend loaded with hearty plates of St. Louis styled BBQ made heavier with grandma’s cornbread.

Indeed, with his background in fine dining, Chef Williams could have brought any restaurant genre to DTLA, but he came up with the idea to offer us something a bit more hip than a traditional bbq spot.

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rom his BBQ Baked Beans, Honey Buttered, Cast Iron Cornbread, watermelon salad to a flight of BBQ dipping pools ready for each plunge of his tasty Baby Back Ribs, every bite tells the tale of a lifelong calling, family inspired plates and friendships that led him here.

A native Angeleno, seasoned traveler, and Howard University mathematician, if Chef Omari looks familiar, it’s because you probably remember watching him compete successfully on Food Networks “Cut Throat Kitchen” and later, “Chopped” about eight years ago.

Back then, Sous Chef Williams worked with Executive Chef Michael Reed (currently of Poppy & Rose) at Wolfgang Puck and later at the Standard Hotel in West Hollywood.

Williams credits Reed as a master of all trades from hammer to ladle and an amicable Chef who first showed him the ways of a fine-dining kitchen.

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The two became best friends and continued to work side by side for over a decade.

In the years that followed, Chef Williams had become his own boss, catering healthy meals for private clientele while spending weekends donating his time and talents to feed the unhoused.

During Covid, fresh from hammering nails with Chef Reed, completing the upstairs patio for Poppy & Rose, an agent randomly contacted Williams from a resume he’d skimmed online with an opportunity of a lifetime - to man his own kitchen in the Arts District of Downtown LA. In conjunction with restaurateurs Cathedral Hill Associates, Chef Williams can now be found slow cooking up to 500lbs of craft-smoked meats over a 1216 hour period at the base of the Aliso apartments.

Chef Williams tells DT Weekly his favorite menu item is the Beef Tri-Tip. At Smoke City, diners may have the meat prepared in an artisan salad, sandwich, or an entree with a choice of sides.

His gourmet-style BBQ with side plates including meaty Mac N Cheese, Cole Slaw, and Deviled Eggs with feta cheese, pickle relish topped with burnt ends brisket are a hit, tempting everything that has to do with summer.

Ah, Smoke City Char Bar…. Come for the food, stay for the drinks.

Smoke City Char Bar opens to a spacious outdoor patio perfect for summer fun.

Cocktail bar highlights include the Lass Fashion featuring Bulleit Rye, orange bitters, molasses, and a filthy black cherry garnish, and the Mamba, made in homage to the legendary Kobe Bryant; this cocktail's winning mentality is a mix of Woodinville Rye, mint, blackberries and lime. And please don’t forget to try the New Aliso! @smokecitycharbar

8 DTLA APPETITE: KAPOOR’S AKBAR By JAIME HERRERA

VOL 16. NO. 10 APRIL 28TH - MAY 4TH, 2022 DTLAWEEKLY.COM

ANTIQUITY OF TASTE AT KAPOOR'S AKBAR

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othing speaks louder to Indian tradition than the years of expertise and the myriad of hidden spices behind the culinary veil of Chef Avinash Kapoor.

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ocated on the cusp of Chinatown on Grand and Cesar Chavez, his Indian restaurant Kapoor’s Akbar prepares tantric dishes the same way they have presented thousands of years ago.

These are meals once reserved for the sultans of India upon which one wrong flavor could cost a chef much more than a few broken plates.

Perfected over the course of time, these meals are meant to heal the body, mind and spirit.

With a menu of good Karma, diners begin with a choice of beverages from Domestic and Indian beers, wines, sodas, or flavored The sizzling sounds of Tandoori Lamb Chops and Tandoori Salmon Lassis accompanied by their choice of approaching with a trail of aromatic steam cheese, garlic, or traditional naan. announce their arrival at every table. At the same time, guests dine beneath the Chef Avinash Kapoor offers all of India’s curious eyes of royal figures revealed by best-known dishes; samosas, paneer, the venue’s 70-year-old hand-painted wall Bhartha, chicken and beef masalas and covering. curried meat and vegetable dishes. The Chef also tandoori flames the hottest Spicy The pleasantry of desserts, Kesari Kheer, Gajjar Halwa and Gulab Jumin, also Tandoori Chicken Wings in existence. Be remind diners of Chef Avinash’s traditional warned.

Indian origin.

With natural lighting and soft Indian top 40 playing in the background, the overall dining experience at Kapoor’s Akbar is quite –enlightening. This probably explains the sense of happiness and wonder that arrives cosmically with every plate.

Yet, the Chef tells DT Weekly his favorite dish to prepare (and best seller) is the Coco Lamb; lamb cutlets bathing in a warm bowl of coconut sauce with a dash of fennel.

Ironically, the Coco Lamb isn’t an ancient dish; instead, a mindful creation of the Chef’s, first served in 1994. It is a dish created from his masterful experience with the flame spanning over 40 years. It is a branded treasure of the Kapoor family, now with restaurants in Downtown, Pasadena and Marina Del Ray. Would the Sultans of old approve of the Chef’s traditional Indian cuisine with a modern twist? We think they would. @kapoorsakbar

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VOL 16. NO. 10 APRIL 28TH - MAY 4TH, 2022 DTLAWEEKLY.COM 9

the return of super chef

D

ray garcia

TLA super Chef Ray Garcia is back with Asterid— the newest restaurant a top Bunker Hill. This go round, performance art will provide the backdrop with the Music Center and Walt Disney Concert Hall just outside of Garcia’s new sophisticated dining, bar, and lounge setting.

For those who remember the flavors and hospitality of the award-winning Chef from his previous Downtown adventurers Broken Spanish and BS Taqueria, thoughts of basking in the refined glow of an indoor dining room during an intimate dinner are as pleasant as Asterid’s fresh aromas.

“Asterid seeks to bring people together and connect them through both the comfort of the familiar and the excitement of the new,” shares Garcia. “Our bright, bold, ingredientdriven Modern American menu celebrates Los Angeles culinary diversity, as well as my relationship with some of the finest quality local growers and producers.”

ASTERID ...What's in a Name?

The restaurant’s name comes from the largest group of flowering plants, ranging from colorful vegetables and fragrant herbs to radiant florals.

The menu features Chef Garcia’s signature vibrant flavors and lively ingredients. Yet, the menu is also unexpected, easily adding Asterid to the list of best restaurants in Downtown.

Noticeable choices include Sunchoke Rösti with Sunflower Crème Fraiche, and Strawberry Pepper Jam, Risotto with Red Beet Carnaroli, Crème Fraiche, and fresh Dill, and Lamb Shank with Charred Eggplant Puree, Warm Flatbread, and Pickled Chiles.

Bar Director Chris Chernock complements Chef Garcia’s menu with reimagined classic cocktails, some featuring locally crafted spirits, locally brewed beer; and an extensive wine list.

From Belzberg Architects, Asterid’s design offers an intentional, warm, and modern feeling.

From Downtown’s Grand Avenue, guests enter through a newly extended, expansive wraparound outdoor patio transitioning into indoor-outdoor lounge seating. Inside, an illuminated statement bar visually connects the kitchen with the rest of the space, including the contemporary dining room featuring floor-to-ceiling windows.

Asterid is open for dinner TuesdayThursday from 5:30-10 p.m., FridaySaturday from 5:30-11 p.m., and Sunday from 5:30-10 p.m., with plans to expand offerings and hours in the coming months. @asteridla

10 DTLA APPETITE: CHEF WILSON SANTOS By KERI FREEMAN VOL 16. NO. 10 APRIL 28TH - MAY 4TH, 2022 DTLAWEEKLY.COM 10

LOBSTER ROLLING WITH THE TIDE AT RAPPBAR DTLA

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HOW ONE VERY DETERMINED CHEF WILSON SANTOS SAVED DOWNTOWN'S FAVORITE OYSTER BAR FROM GOING UNDER DURING THE PANDEMIC

ooks like the tide has finally changed for Downtown’s favorite seafood flagship, Rappahannock Oyster Bar. Weathering the waves of the Covid storm and living to tell the tale, RappBar may have never survived without its cunning sear fairing captain, Head Chef Wilson Santos.

While some had seen Chef Tony as a perfectionist and maybe even too hard on his protégés, Chef Wilson expressed extreme gratitude noting the master Chef’s attention to detail and his earnest efforts to unleash Chef Wilson's great potential.

DT Weekly set sail once again to the distant shores of the Warehouse District in search of a perfect pearly bed of briny whites last winter. Once docked, we were met with fresh offerings of clams, shrimp, scallops, cocktails, and dozens of freshly shucked oysters.

Alone with only his trusted crew, we were curious how the Chef had found himself amid such a delicious plight.

Chef Wilson spoke of years of experience studying under some of the top chefs in Downtown history.

His journey began back in high school as a dishwasher, swabbing decks after his older brother began inviting him to help out at local restaurant kitchens. In the days that followed, his big brother would move on, leaving his little brother in charge.

Knocking on doors and making connections Chef Wilson was able to showcase and travel thanks to different jobs as a chef's assistant. From LA to New York, he continued working with more and more chefs willing to trust his instincts.

From each master chef, Santos would learn a new skill. From Japanese arrangements to the Cajun spices of New Orleans, Chef Santos found himself learning how to make meals from scratch, side by side with some of Downtown’s favorite chefs. First Flemmings Steakhouse, then Chaya in Little Tokyo, and finally, working with Chef Tony of Spring and Church and State.

As one door closed with Church and State, unable to reach a new lease agreement, a new door would open with the opportunity to head the kitchen at the soon-to-open Rappahonnock Bar. @rappbardtla Here he would design his own menu, build a reputation and establish Rappahannock as one do the most desired seafood destinations in DTLA.

DTLA TOP CHEFS ...continued

All was well; RappBar was a success until Covid hit its shores in March 2020.

In the years that followed, the Chef would face all the troubles that came with the pandemic. The loss of customers, having to adapt to take out, menu changes for on the go, re-training, and keeping a permanent staff, all while watching adjacent restaurants fall victim to the plague.

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DTLA Top Chefs & Their Most Delicious Dishes

DOWNTOWN LA HAS THE WORLD'S BEST CHEFS READ WHAT THEY HAVE TO SAY ABOUT DTLA & SOME OF THEIR MOST DELICIOUS DISHES

Ryan Costanza

Yet, Chef Santos convinced the RappBar Corporation heads to keep the doors open.

And that’s what he did.

Already trusting each of their six location chefs to create their own menus, their one request remained consistent, “Do a great job.”

With this freedom, RappBar DTLA became the only location with a Lobster Roll and seasonal menus offering oyster and shrimp tacos and quesadillas loaded with shrimp, cheese, and lobster. Lobster poutine joined the list of favorites as watermelon salads and spritzers keep brunch lively and fun.

Today, the restaurant is back on its feet after four years of watching it grow from an empty build-out to a bustling seafood harbor stricken by the pandemic to the return of happy regulars and new customers.

Despite it all, nothing could stop Chef Wilson. Like a seasoned sea captain who had weathered the worse of storms, it was and will forever noted in history; Chef Santos kept the restaurant open and the lighthouse welcoming all who travel here.

Much to our delight, Chef Wilson left swiftly to return from his galley with his most valued treasure, the RappBar Lobster Roll.

“Take this back, and tell the people what you have found!”, He told us with a mighty voice. And that’s exactly what we did.

at home on bunker hill My favorite dish to make at Abernethy’s is our Catalan “rock” lobster. Although incredibly simple, it involves a fair amount of technique. Barely cooked lobster is chilled and pulled from the shells. It gets lightly tossed with a tarragon vinaigrette and paired up with lightly pickled tomatoes and onions. Finished with a gelee made of tomato dashi / seaweed and lightly salted turnips.

I love Downtown LA. I lived there for seven years and have always felt that DTLA was one of the best parts of the city. The Music Center campus is incredible and even though I haven’t been to the theater much over the years, we have still been around the area. Grand Park is one of our favorite places and we have tons of photos and memories of our kid (who we raised in Downtown) and our dog playing all throughout the park. @abernethysla

12 ADVERTISE WITH US! CALL 888-732-DTLA (3852) editor@dtlaweekly.com

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To Be Or Not To Be? Presented by Kapoors Akbar

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VOL 16. NO. 10 APRIL 28TH - MAY 4TH, 2022 DTLAWEEKLY.COM

14 DTLA TOP CHEFS

stephanie izaRD

climbing to the top at cabra

“I’m lucky to be part of two downtown LA areas. The Arts District is ever-evolving and growing and it’s exciting to see so many new, interesting breweries, restaurants, and spaces pop up. The area around Cabra has such cool architecture and history - there are people who are so proud to have lived there forever and also people who are visiting the area for the first time. You can really feel the downtown coming back to life now that people are out and about again.”

“DTLAers love the empanadas at Cabra - and at brunch we make a Giant Empanada stuffed with maple sausage and sweet potato and topped with a sunny-side egg, ahipanca maple syrup, and blackberries. That and a Pisco Sour make for a perfect sunny Saturday brunch.” @cabralosangeles

creating a lifestyle The goal is to take our guests on a journey

through our food and beverage menu by telling a story starting from the origin of the products to the intentional preparation. I truly believe in the lifestyle and cuisine we created at Gusto Green. By only using natural forms of sugar, no processed fats, and fresh local farm produce we are nourishing our bodies with proper energy to fuel us for the day.

What I love about being a chef in DTLA is that it truly is a melting pot. If you go a few blocks west you hit the arts district where you’ll find craft breweries, quaint boutiques, and mom and pop restaurants. Head a few blocks east and you have Grand Central Market, a food metropolis that has something for everyone. Downtown Los Angeles is a tourist and travel destination bringing people from all parts of the world which makes my job that much more exciting by being able to play and create with different cuisines and ingredients to entice and cater to the guest’s palettes. @gusto_green

Chef Brooke Jamrozik

DTLA APPETITE: CHEF ERICK CIELO By KERI FREEMAN

VOL 16. NO. 10 APRIL 28TH - MAY 4TH, 2022 DTLAWEEKLY.COM 15

CHEF ERICK CIELO A PERFECT MATCH FOR HATCH

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ne of Downtown LA's most beloved community dining hubs is Hatch Yakitori on 7th and Flower.

So much more than fine casual dining, Hatch allows an unmatched level of comfortability, inviting all to partake in their tantalizing menu, crafted cocktails and friendly service. The food is good, the drinks are strong and the staff isn’t overly pretentious.

Executive Chef Erick Cielo, highly skilled in the way of the Yakitori, seams flavor with aesthetics so very well each dish comes with its own character like one of a distinguished runway model, sashaying

down the runway showcasing its Answer the ad, wow the unique design and flavor. But, owners and get the job. instead of twirling and rushing off back behind the curtain, Hatch dishes “Yeah, we met, and I loved him,” strut their confidence all the way to co-owner Daniel Shembob told the table.

DT Weekly, “We had some crazy ambitious ideas for the menu and lots Here comes a delectable skewer we wanted to work on, so every day of SALMON FURIKAKE dressed we would get together and create elegantly with seed medley and until we landed on most of the main buttons of avocado mint sauce and items on the menu.” key lime.

The two, both in palette and vision, made Admire the savoir-faire of a 12-inch the perfect match. “We ate a lot of food,” grilled BONE MARROW, topped said Chef Cielo. with house tare, shiso vinegar, green onion, grilled garlic and mochi toast.

“Erick is one of my favorite people in the (Applause). world. From his passion to his heart, he is the real deal, and I’m lucky to have Can’t take your eyes off the CORN crossed paths with such a beautiful soul,” TEMPURA’s perfectly placed steps said Daniel. of sweet corn fritters, jalapeno, green onion, and brown sugar with assorted Awe. dips.

Seriously, Hatch is a modern Japanese Looking good - Tasting grill that will never make you sorry for better. recommending it. @hatchyalater Chef Cielo is a second-generation chef, whose been around restaurants his entire life. An easy hire, his expertise and discipline had long earned him praise from Arizona to Alaska. As a freelance chef his specialty had always been French Cuisine before taking a position at Katsuya that would first allow him to experience the culinary arts of Japan.

As part of the original Katsuya Corporate International team, Chef Cielo traveled the world, opening restaurants from here to the Middle East.

After taking a short hiatus, the Chef came across a job listing for a new restaurant opening soon in DTLA, called HATCH. Trained by Japanese chefs while at Katsuya, adding to his French cuisine experience, the Chef had only one last task to complete.