With more than 20 years of experience cooking at iconic restaurants such as Patina and Whist at The Viceroy, Warren now leads Munchery Los Angeles’ team of chefs that includes Scott Garrett (Blue Plate Oysterette), Micah Fields (LA Chapter at the ACE Hotel), Lizette Martinez (Providence, Hatfield’s), and more. With each chef specializing in a particular cuisine, such as seafood, BBQ, Caribbean and Puerto Rican, kids’ meals, etc., Warren curates the daily menus, keeping in mind variety in the ways of diet, global influences, seasonality, and cost to appeal to Angelenos’ tastes. Warren shares Munchery’s passion of providing food for everyone, making fresh ingredients and wholesome meals available for everyone and not just in fine dining establishments. In his spare time Warren loves spending time with his two boys Wesley and Walker, hiking, hunting, fishing, and attending Formula One races.
Warren joins the Munchery team from his most recent endeavor at The Garland Hotel’s experimental food and beverage workshop, Warren’s Blackboard. Prior to that, Warren conceptualized and operated Westside Tavern as executive chef and managing partner.
His career started at Larkspur’s Lark Creek Inn, where he credits as his first exposure to, and beginning of a lifelong passion for locally grown, sustainable ingredients. He went on to graduate from California Culinary Academy in San Francisco, before working at Los Angeles’ iconic restaurant, Patina, and as executive chef at Saddle Peak Lodge in Calabasas and Whist at the Viceroy Hotel in Santa Monica.
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