Ramon Bojorquez has officially taken the reins as Executive Chef of Lumière, the traditional French-inspired brasserie set to open next month. Chef Bojorquez joins the all-star Lumière team under the direction of General Manager and industry powerhouse, Paul Quinn. Chef Bojorquez brings to the table his expertise in sourcing local, unique and high-quality ingredients, along with a deep understanding of Los Angeles’ vibrant food scene.
Lumière will begin welcoming patrons when the newly renovated Fairmont Century Plaza opens on September 27. Open for all-day service, Lumière is a warm and inviting neighborhood spot that celebrates timeless bohemian glamour, with a fresh West Coast perspective. The menu is driven by the pulse of the season, using fresh, seasonal ingredients in refined, classic French dishes. Chef Bojorquez will infuse modern skills into beloved flavor combinations, to create an exceptional and memorable dining experience.
“Chef Ramon has worked in some of California’s best restaurants and brings with him an amazing set of culinary skills,” says Paul Quinn, General Manager of Lumière. “We are confident that Chef Ramon’s dishes combined with the next-level service at Lumière is going to leave a lasting impression for a long time to come.”
Chef Bojorquez joins Lumière from his most recent position as Chef de Cuisine of Silver Lake’s French-inspired “neobistro” Bar Restaurant, under Chef Douglas Rankin. He previously served as Chef de Cuisine for Chef Marcel Vigneron’s WOLF and Chef Ludo Lefebvre’s Trois Mec. His time in Los Angeles also included stints at the acclaimed The Bazaar by José Andrés, Alta on Adams, and Bastide. Chef Bojorquez spent several years in San Diego, cooking at some of the city’s most popular restaurants including La Jolla’s Nine-Ten and The Marine Room, and North Park’s Urban Solace. He had the privilege of appearing on the New Orleans season of Bravo’s “Top Chef” and cooking at Martin Berasategui, the renowned three Michelin-starred restaurant in Gipuzkoa, Spain. Chef Bojorquez trained at Le Cordon Bleu College of Culinary Arts, and has studied abroad in Spain and Thailand, but his passion for food was cemented at an early age, when he’d spend time watching his grandparents cook traditional Mexican dishes. When not in the kitchen, Chef Bojorquez can be found riding motorcycles, playing chess and practicing Muay Thai.
