Kendall's Brasserie and Bar
LA MUSIC CENTER
135 NORTH GRAND AVE. LOS ANGELES, CA 90012
RESERVATIONS 213 972 7322
|Kendall’s Special Event Lunch|
|Kendall’s Special Event Dinner|
Jean Pierre Bosc
Executive Chef, Kendall's Brasserie
Jean Pierre Bosc joins the Patina Restaurant Group's Kendall's Brasserie at the Music Center in downtown Los Angeles with a storied history in the hospitality industry and not only a true passion for French cuisine but an innate desire to share it with his guests. As the executive chef and owner of Mimosa in Los Angeles for 12 years, Bosc strove to create an atmosphere similar to entertaining friends in his own home at his authentic French bistro. His experience helming the restaurant, however, reminded the classically trained chef what he missed most about his work. "I missed being a chef and being in a kitchen," he says. "So much of being a restaurateur required me to step away from what I loved best- cooking." Helming the restaurant at Kendall’s Brasserie allows Bosc to re-focus on treating diners to a variety of his French specialties—classics such as moules frites and bouillabaisse, for example—that are informed by both his extensive experience and his childhood in the South of France near Lyon.
Bosc began his career in France, working in several Michelin-starred restaurants to learn international cuisine and techniques alongside a number of the world's top chefs, including Paul Bocuse and at the restaurant Leon de Lyon with Jean Paul Lacombe. In Paris he worked with Yann Jacquot, Michel Rostang, and Andre Genin. In the south of France he worked with Michel Chabran and Joe Rostang. After receiving an award in the national competition for the best chef’s apprentice in France, he decided to take positions as an executive chef, traveling from the Caribbean to London, ending up in Los Angeles. His adventuresome personality and rich cultural heritage has brought success to his culinary technique.
In 1988 he became one of "Les Cinq Chefs" at Fennel in Santa Monica. He was the resident chef and shared his kitchen on a rotating basis with Michel Rostang, Michel Chabran, André Genin, and Yann Jacquot—all of whom would take turns flying in from France to cook at the restaurant.
After working as executive chef at Lunaria, Bosc partnered with Silvio de Mori to open Mimosa, which Bosc described as "a true French bistro." The partnership and the restaurant proved to be a great success, with critics from the Los Angeles Times, The New York Times, Esquire, and more lauding Bosc’s authentic cuisine. The success of Mimosa also led to Bosc and De Mori opening Café des Artistes in Hollywood in 1998, which brought California influences to his French cooking. "It was a pleasure to bring different elements of French cuisine to a wide cross-section of Los Angeles diners," Bosc says.
At Kendall’s Brasserie, Bosc is once again in his element—serving guests what he describes as "authentic upscale French brasserie cuisine." In addition to creating his own versions of classic dishes, French regional cuisine and plats du jour, Bosc is also making his own charcuterie. "A brasserie is supposed to be comfortable and relaxed but still ensure guests enjoy the finest food and service," he says. "This is a perfect opportunity for me to share what I create and remind our guests that eating should first and foremost be a pleasure."