Louie GonzalesExecutive Chef | Market Café at Wells Fargo
A Los Angeles native, Louie Gonzales grew up in a family dedicated to celebrating food. From endless hours watching Julia Child on television, nightly formal dinners carefully prepared by his grandmother, to learning how to poach lobsters and create hollandaise sauce before entering first grade, Gonzales destiny within the culinary world was solidified at a young age.
Gonzales has become the premiere first choice culinary team member for restaurant openings. His portfolio of openings include stints at Louie’s at Universal Studios, Circa 55 in Beverly Hills, French 75 and Craft in Century City, and the Woodland Hills locations of both Roy’s and Flemings Steakhouses. In addition to restaurant openings, Gonzales held esteemed positions within the private chef and consulting chef community including 8 years as the family holiday chef for notable comedian Adam Sandler, and as an integral team member responsible for designing and opening the innovative Century City food court. Other notable kitchen tenures include the Water Grill with Chef Michael Cimarusti, chef for the Department of Defense at Fort Erwin, CA, and most recently, the position of sous chef with the opening of The Little Door in Brentwood, CA.
Gonzales’ appointment to Executive Chef of Market Café at Wells Fargo marks the return to his culinary roots with Patina Restaurant Group, where he assisted in the opening of Kendall’s Brasserie & Bar in 2003 and held the position of kitchen manager/sous chef with the opening of the group’s flagship fine dining establishment, Patina, at the Walt Disney Concert Hall. With 21 years of hands-on experiences that ranges from fast casual to upscale dining, alongside expertise in servicing covers ranging up to 22,000, Gonzales brings a dedication to sourcing the finest quality produce that celebrates seasonal flavors for presentation in approachable, yet refined menu offerings.