Stuart Eubanks began cooking at the age of ten years old.
He is classically trained & graduated from Le Cordon Bleu College of Culinary Arts in Pasadena, CA in 2007.  His professional career began as the banquet chef at Hotel Bel Air and he has since gone on to work at some of the finest restaurants in Los Angeles.  

   Chef Eubanks provides new and returning patrons with an unforgettable culinary experience through his years of hands on training including;

   * Working under Top Chef winner Michael Voltaggio at The Bazaar by José Andrés located at the Beverly Hills SLS Hotel.

   * Sous Chef at First and Hope restaurant under the direction of Shelly Copper, specializing in southern upscale cooking.

   * Executive sous chef, under the direction of Roy Choy, at the opening of the Venice eatery, Sunny Spot.

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