Gary Altounian - Sous Chef/Private Chef - Los Angeles, CA
| I realized my passion and great interest in the culinary field after owning my first restaurant at the age of 22. At the age of 26, I graduated from the Le Cordon Bleu Program at the California School of Culinary Arts. My personal motto is "The sky is the limit". | |
| Le Cordon Bleu Star Chefs Free & Accepted Masons of California |
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| Formerly a line cook at the Bazaar by Jose Andres at the SLS Hotel. Opening staff of the Ritz-Carlton at L.A. Live in Los Angeles. Currently a Sous Chef at the Millenium Biltmore in Los Angeles. | |
| 5 Years | |
| Yes | |
| Metro Grill (former owner) The Bazaar by Jose Andres at the SLS Hotel Personal Chef for Anahid Arsharuni Private Caterer for Axess Grafx |
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| Mediterranean Italian French Spanish |
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| Jose Andres Anthony Bourdain Marcel Vigneron |
Gallery
| Boccochini Salad |
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| Croque Madame |
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| Duck Slider with Beet Ketchup |
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| Reverse Spherification |
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| Cotton Candy Foie Gras |
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| Artic Char |
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| Chocolate/Caramel/Cinnamon Truffles |
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| Assortment of Cookies |
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| Lemon Meringue tart |
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| Brioche, Bagels, Pretzels & Brioche a tete |
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| Mustard Crusted Lamb Rack with Pommes Boulangere & Swiss Chard |
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