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Credit: @ Sascha Lyon
A native Angeleno, Sascha Lyon began his culinary career at the age of 14 when a family friend introduced him to the owner of L'Ermitage, facilitating an introduction to chef Michel Blanchet. Lyon soon found himself working in Blanchet’s kitchen, which was his first experience working in a classical French kitchen. From L'Ermitage, Lyon went to work at Citrus under chef Michel Richard and chef de cuisine Alain Giraud. While still working at Citrus, Lyon enrolled at the Culinary Institute of America (CIA). Lyon has worked under Daniel Boulud, an opportunity made possible through Michelin three-star chef Roger Vergé of Moulin de Mougins in France. Chosen by Boulud to be one of the 12 young chefs selected from around the world to be part of the opening team at Restaurant Daniel, Lyon was only 20 years old when he joined Boulud's team, where he remained for the next three years. Lyon left New York to cook in London and Miami and returned to join the opening team of Balthazar. He then became the chef de cuisine of Pastis, where he remained for the next six years. Lyon next embarked on the renovation of a 130-year -old, historical landmark building and home of SASCHA Restaurant and Bakery which opened in 2006 and received rave reviews for its fine food, charming bakery, and distinctive design. Lyon is now overseeing the kitchen at Delphine at W Hollywood as well as the bar and lounge food and beverage programs on property which include Station Hollywood and The Living Room. The latest venture for Lyon is Soleto, a pizzeria and trattoria designed by Studio Collective, the newest IDG concept to open in downtown Los Angeles this summer.
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These grilled oyster mushrooms are packed with flavor and so easy to make. White truffle oil in the dressing complements the earthiness of the mushrooms, while putting them on the grill until caramelized brings out their natural umami flavor. Click here...