Pinot Bistro
12969 VENTURA BLVD. STUDIO CITY 91604
RESERVATIONS
818 990 0500
| Spa Lunch Menu |
| Lunch |
| Dinner |
| Local's Night Sunday |
| Wine List |
| The Classics – Three-Course Prix Fixe |
| FACT SHEET |
| Holiday Parties |
| Special Events Lunch Menu |
| Special Events Dinner Menu |
| Pharmaceutical All Inclusive Menu | $100 |
| Pharmaceutical All Inclusive Menu | $125 |
|
Steven J. Mary Executive Chef Pinot Bistro When Steven J. Mary began his culinary career as an extern at Bistro 45 in Pasadena, he was instantly hooked. This experience led him to further develop his craft at CSCA/Le Cordon Bleu in Pasadena where he studied from 1998-99. With an enthusiasm to dive right into the field, he worked his way through school in the kitchens of Pasadena’s Abiento restaurant & catering and Parkway Grill. Shortly after graduation, Mary joined The Ritz-Carlton Hotel and Spa in Pasadena, where he worked as a chef tournant in the Terrace Café before joining Craig Strong’s team in The Dining Room at The Ritz. As sous chef at The Dining Room he was proud to be a part of the culinary team that achieved a Michelin Star for the hotel restaurant. In 2008, Mary joined the Patina Restaurant Group as sous chef at Pinot Bistro. His work at Pinot Bistro focused on menu development and team building in the kitchen. He left Pinot Bistro in early 2009 to be part of the Patina team under new Executive Chef Tony Esnault and helped achieve a rare four-star review, from Irene Virbila at the Los Angeles Times. From there, he spent 7 months working with Executive Chef Kevin Meehan at Café Pinot as sous chef where he learned from Meehan’s ever-changing Farmers Market inspired approach to cooking. His impressive technique and dedication garnered a promotion to Executive Chef at Pinot Bistro. Mary is excited to return to Pinot Bistro, a place he likes to consider his second home. When Mary is not in the kitchen he can be found in the garden. For the past 10 years he has worked at The LA Arboretum & Botanical Gardens alongside horticulturists developing garden inspired curriculum. He also enjoys teaching cooking classes to both adults and elementary school children. |
|
RECEPTION
TOUR DE FRANCE 2010
