Chef
Growing up in El Salvador, Jorge Chicas was surrounded by a colorful food culture-memories that helped prepare him for his destiny within the culinary world. With a style that bridges the gap between playful and classic, his unwavering sense of robust flavors and top notch ingredients are the foundation of his principles as an Executive Chef. Chicas and his family relocated to Washington, D.C. when he was just 13 years old, a move that, unbeknownst to him, would launch a lifelong career pursuing the art of cookery.
In 1990, Chicas accepted his first Executive Chef position with D.C.-based Capital Restaurant Concepts (CRC), where he was also a partner of the respected restaurant organization. CRC opened his eyes to a number of projects, both large and small, from the behemoth MGM Grand in Las Vegas to the Mediterranean neighborhood restaurant, Neyla, in his hometown of D.C. After CRC, Chicas moved on to open two successful family businesses before meeting the exuberant and, at the time, rising star Chef José Andrés, who introduced him to an avant-garde and hyper-creative culinary style. Andrés, along with his culinary think tank, ThinkFoodGroup, appointed him Restaurant Director of the wildly successful Zaytinya in D.C. Over the next five years, Chicas perfected the innovative mezze menu inspired by Turkish, Greek and Lebanese cuisine, while traveling the world under Andrés' wing, seeking knowledge and understanding of various cultures, techniques and ingredients.
His hard work and undeniable passion for cooking led him to become one of ThinkFoodGroup's culinary directors for special projects, a position that brought him across the country to sunny California in 2008. Shortly after opening the award-winning Bazaar by José Andrés at the SLS Hotel at Beverly Hills as part of Andrés' culinary task force, Chicas was welcomed into a permanent position as chef de cuisine of the four-star restaurant. Here, Chicas seamlessly executed Andrés' vision of inspired traditional and modern Spanish tapas; shortly after, he was promoted to Executive Chef of SLS Hotel, overseeing all of the culinary operations throughout the hotel. Chef Chicas' tenure at The Bazaar saw a flurry of awards, including "Restaurant of the Year" by Esquire, a James Beard nomination for "Best New Restaurant," GQ's "Best New Restaurants," and a perfect four-star review by the Los Angeles Times.
In 2011, with a mind to expand his horizons and tackle new creative pursuits, Chicas parted ways with Andrés and ThinkFoodGroup to join the team at the chic Andaz West Hollywood. As Executive Chef, Chicas is responsible for overseeing all of the food and beverage outlets at Andaz, including RH restaurant, in-room dining, banquets and catering. Today, his ever-evolving culinary style is inspired by his past experiences, world travels and upbringing in El Salvador, with thoughtful dishes that are both modern and seasonal.
In 1990, Chicas accepted his first Executive Chef position with D.C.-based Capital Restaurant Concepts (CRC), where he was also a partner of the respected restaurant organization. CRC opened his eyes to a number of projects, both large and small, from the behemoth MGM Grand in Las Vegas to the Mediterranean neighborhood restaurant, Neyla, in his hometown of D.C. After CRC, Chicas moved on to open two successful family businesses before meeting the exuberant and, at the time, rising star Chef José Andrés, who introduced him to an avant-garde and hyper-creative culinary style. Andrés, along with his culinary think tank, ThinkFoodGroup, appointed him Restaurant Director of the wildly successful Zaytinya in D.C. Over the next five years, Chicas perfected the innovative mezze menu inspired by Turkish, Greek and Lebanese cuisine, while traveling the world under Andrés' wing, seeking knowledge and understanding of various cultures, techniques and ingredients.
His hard work and undeniable passion for cooking led him to become one of ThinkFoodGroup's culinary directors for special projects, a position that brought him across the country to sunny California in 2008. Shortly after opening the award-winning Bazaar by José Andrés at the SLS Hotel at Beverly Hills as part of Andrés' culinary task force, Chicas was welcomed into a permanent position as chef de cuisine of the four-star restaurant. Here, Chicas seamlessly executed Andrés' vision of inspired traditional and modern Spanish tapas; shortly after, he was promoted to Executive Chef of SLS Hotel, overseeing all of the culinary operations throughout the hotel. Chef Chicas' tenure at The Bazaar saw a flurry of awards, including "Restaurant of the Year" by Esquire, a James Beard nomination for "Best New Restaurant," GQ's "Best New Restaurants," and a perfect four-star review by the Los Angeles Times.
In 2011, with a mind to expand his horizons and tackle new creative pursuits, Chicas parted ways with Andrés and ThinkFoodGroup to join the team at the chic Andaz West Hollywood. As Executive Chef, Chicas is responsible for overseeing all of the food and beverage outlets at Andaz, including RH restaurant, in-room dining, banquets and catering. Today, his ever-evolving culinary style is inspired by his past experiences, world travels and upbringing in El Salvador, with thoughtful dishes that are both modern and seasonal.
