Carlos Cabrera is a graduate of Le Cordon Bleu Culinary Arts Program, and has worked for the historic Mission Inn Hotel and Spa in Riverside, Le Cirque in New York City, where he honed his skills in classic French cuisine and at Le Cirque at Bellagio Las Vegas, where he spent the last six years as the Executive Sous Chef. In 2017, Cabrera returned to California to join Petrossian West Hollywood as Executive Chef, overseeing a menu brimming with authentic French flavors with seasonal California inspiration – the perfect combination of his personal experiences growing up and his subsequent professional pursuits.
