CHEF CARLOS CABRERA

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.

ABOUT PETROSSIAN

In 1920, brothers Melkoum and Mouchegh Petrossian first brought their caviar to Paris and world has never been the same again. Starting from a single boutique and using time-honored traditions, they perfected the art of caviar and the Petrossian name has now become synonymous with taste and sophistication, across the globe. Nearly a century later, Petrossian remains a family company, dedicated to their caviar and to creating unforgettable culinary experiences through their restaurants and boutiques.

CAVIAR 301

If you don’t know your Ossetra from your Sevruga, caviar can be intimidating at first. At Petrossian, we consider it a pleasure to help our guests reach a full appreciation of this singular delicacy. At our West Hollywood Restaurant & Boutique, our experts will guide you through every aspect of caviar. You’ll learn how the world’s finest caviar is made, how to savor each bite and you’ll discover the perfect combination of taste and texture for your own, unique palate.

At this time we are not offering this experience.