The Sonesta Los Angeles Airport lodge lately accomplished a US$42 million transformation, making it a number one property at LAX for a layover for enterprise and leisure travellers on the bustling hub, headlined by remodelled rooms and a few incredible meals and beverage choices.
Main the best way on the culinary entrance is Sonesta Los Angeles Airport LAX Govt Chef, Jose Camarillo, who has helped elevate the lodge in lots of inventive methods.
Jose, inform us in regards to the incredible meals and beverage choices at Sonesta LAX.
Our menu brings collectively American flavours, handcrafted pizzas, and recent ready sushi made with top quality substances. Whether or not you’re craving a burger, pizza, or a sushi roll, we’ve obtained one thing to fulfill each urge for food.
There’s a giant deal with native produce on the property – inform us about that.
At our property we imagine nice meals begins with nice substances. We attempt to use native produce as a lot as we will. Utilizing native produce has unmatched freshness since it’s harvested simply hours earlier than we obtain it.
What are a few of your favorite substances to work with at current?
I like utilizing recent herbs. I exploit them to complete nearly all the things, whether or not it’s a pizza, a pasta, a grilled protein, or perhaps a salad.
What are a few of your favorite dishes throughout the property and why?
Truthfully, I’m a giant fan of the Chirashi bowl at Yokoso. It’s tremendous recent, vibrant, and also you get somewhat little bit of all the things — completely different fish and crunchy veggies, all on a mattress of rice. One other one in every of my favourites is the prime ribeye. It’s an attractive reduce with good marbling. We grill it onerous over excessive warmth after which end it with our house-made steak butter. That butter has roasted garlic, recent herbs, and ancho chili powder. It melts proper excessive and takes the entire thing to a different degree.
Inform us about your background and your profession journey to this point.
I used to be born and raised right here in Los Angeles. I began working in a restaurant once I was in highschool, washing dishes and serving to out every time wanted in prep. I developed a ardour for cooking and determined to enrol in California College of Culinary Arts Le Cordon Bleu program on the age of 18.
As soon as I graduated, I moved across the meals and beverage trade coaching underneath completely different cooks for a couple of years together with some years in Phoenix Arizona earlier than becoming a member of the group right here at Sonesta Los Angeles.
After I was promoted to Govt Chef right here at Sonesta my foremost focus was to have the restaurant with the most effective meals choices right here on the strip, this can be a aim I at all times try for day by day.
