Executive Chef Andreas Nieto
Brings History of Culinary Greatness to L.A. Prime.
60 million dollars has been spent to make The Westin
Bonaventure Hotel and Suites one of the premier properties in
Los Angeles, including a complete transformation of L.A.
Prime, the hotel's signature steakhouse restaurant located
on the 35th floor, which offers panoramic views of the City of
Los Angeles along with the stellar culinary talents of Executive
Chef Andreas Nieto.
on image to enlarge & get caption
dining room by night becomes a romantic venue where diners may
fall in love with LA while listening to Frank Sinatra and Sammy
Davis favorites. One of the signature before dinner martinis was
created by thirty-one year career hotel employee Mark Zaba. His
signature Zaba Martini blends stoli strasberi, fresh
strawberry puree, triple sec, and simple syrup. They also offer
a martini with historic local flavor called the Olvera Street
Martini made with Milagro Anejo Tequila, fresh blood orange
juice, cointreau and a squeeze of lemon.
Chefs menu at L.A. Prime is filled with outstanding
meat, including Chicago Stockyard beef, fresh seafood, and free-range
chicken accompanied by specialties like frutti di mare, classic
risotto, roasted red and golden beet salad, jumbo asparagus with
hollandaise parmesan gratin and many more. The wine selection
is outstanding. They offer many fine wines by the glass and the
sommelier will be happy to assist you in pairing wines with your
a native Chicagoan, I was delighted with my prepared to perfection
Chicago Stockyard steak, paired with a poached lobster
tail "thermador style" and served with a side of outstanding
crème corn off the cob. However, for warned is for armed
and the L.A. Prime menu offers a real challenge
to gourmands because Nieto's dishes are a milieu of divinely prepared
options that are nostalgia favorites found on the 'bucket list'
of fine food aficionado's.
steak au poivre is made with natural Brandt Beef from
a ranch in Southern California; it is prepared with black and
pink peppercorns, and deglazed with brandy. Pork chop
and short rib lovers will find these favorites uniquely
prepared on Chef Nieto's menu as well, sautéed scampi,
Provencal striped bass, seared king salmon, Chilean sea bass,
and hand made citrus tagliatelli, a garlic sautéed crayfish
with sweet white corn and chervil also reign supreme.
appetizers to be savored include escargot in shell, baked
oysters Rockefeller, prime beef tenderloin tartare or the
signature seafood platter of half Maine lobster, pacific
prawns, lump crabmeat served with the days oyster and crab selection.
Where there is a fantastic steak entrée you expect spectacular
side dishes, and the potato gratin, sautéed trio of market
mushrooms or crispy crust baked potato with white cheddar, pancetta,
crème friache and chives are all fill the bill.
Andreas has dedicated his career to the art of culinary techniques
and hospitality growth, and he is a third generation chef who
began his journey at age fourteen working with his father and
family. Andreas completed a 3 year classical French culinary apprenticeship
program and has held impressive positions with some of the most
prestigious restaurants and hotels in America.
Andreas Nieto has worked for the Loews Hotels,
the five star Beverly Hills Hotel and Bungalows, St Regis hotels,
Bel Age Hotel and the Century Plaza Hotel and Spa. Chef Andreas
has received numerous awards, such as: The Life Time Achievement
Award by the Le Toque Blanches International, The James Beard
award, currently serves as President of the Professional chefs
association of California, The Escoffier Society Award, California
Restaurant writers chef of the year 2002. In 2004 Chef Andreas
Nieto received the highest honor award that can be bestowed upon
an Executive Chef. He also received the 5 Star Diamond Award by
the American Academy of Hospitality Sciences, recognizing him
as one of the best chefs in the world. This is the most prestigious
award to be given in the hotel and restaurant industry.
his career he has cooked for the past four presidents of the United
States including, George Bush Sr, George
W. Bush, Barack Obama and Bill
Clinton. Chef Andreas has also cooked for the Emmy Awards
in both 2003 and 2011. He participates as a guest chef for many
charities such as Race to Erase MS, Special Olympics yearly fundraiser
at Santa Monica Pier and The Ronald McDonald House charity event
in Los Angeles California.
Westin Bonaventure Hotel offers everything business or
vacationing guests could possibly want, including 1,354 guest
rooms and suites with heavenly beds, bath amenities, state-of-the-art
internet, fast and efficient elevators, a variety of eating destinations,
a 45,000 square foot Plaza Pool Deck with a new microbrewery,
ADA accessibility in new guest rooms and throughout the hotel,
indoor jogging track and exercise equipment, and convenient transportation
throughout the city.
2009 the Westin Bonaventure received the Green Seal Silver Certification
for successfully completing rigorous criteria for lodging properties
set forth by the organization. Their green lodging program is
an important part of the City of Los Angeles Green initiative.
Dash offers shuttle service from The Westin Bonaventure Hotel
to anywhere in the downtown area, including the wholesale Garment
District, discount jewelry center, Exposition park, Los Angeles
Coliseum, Los Angeles Convention Center, LA Live (Staples Center,
Nokia Theatre), Little Tokyo, Dodger Stadium, Macy's Plaza, Olvera
Street, Grand Central Market, Angels' Flight, the Toy District
and more. The MetroRail will take guests as far north as Hollywood
and Universal Studios or south to Long Beach and Redondo Beach.
Westin Bonaventure's central location offers an opportunity to
walk to all attraction within a minimum of 10 minutes.
reservations or information visit www.thebonaventure.com
Westin Bonaventure Hotel And Suites
404 S. Figueroa Street
Los Angeles, CA 90071
try Executive Chef Andreas Nieto Filet Mignon Recipre click