Introducing Petrossian at Tiffany & Co. South Coast Plaza
The Petrossian at Tiffany restaurant concept brings a one-of-a-kind dining experience to Southern California. With the world’s finest caviar and a French-influenced contemporary menu, Petrossian’s Executive Chef Carlos Cabrera masterfully unites the art of caviar with the Tiffany & Co. tradition of excellence.
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.
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.