Chef Christian Biscocho

A graduate of the San Diego Culinary Arts Institute, I bring over 25 years of experience in luxury hospitality, seamlessly blending front-of-house finesse with back-of-house culinary mastery. My career has taken me through some of the world’s most prestigious hotels, Michelin-recognized restaurants, and elite private environments, including Loews Hotels, Shutters on the Beach, SoHo House West Hollywood, Cecconi’s West Hollywood, A60 Beverly Hills, Hotel Bel-Air Dorchester Collection, Spago Beverly Hills, CUT Beverly Hills, and Wolfgang Puck Fine Dining Worldwide.

I’ve served as Private Yacht Head Chef across the Gulf of America, Mediterranean, and Caribbean, and as a Private Chef for distinguished clients in Beverly Hills, Bangkok, Chiang Mai, and Manila, delivering highly personalized culinary experiences tailored to refined tastes, dietary preferences, and global palates.

Mentored by world-renowned chefs Roy Yamaguchi, Nobu Matsuhisa, Sherry Yard, Nancy Silverton, and Wolfgang Puck, my philosophy combines technical precision, seasonal sourcing, and understated elegance. Today, I specialize in bespoke private dining, luxury events, and long-term private chef engagements for discerning clients seeking restaurant-level cuisine in the comfort of their own space.