Chef Connor Connor

I began my career in Honolulu, where I had the privilege of mentoring under Chef Alan Wong, focusing on local Hawaiian products interpreted through classical French technique. I later completed an apprenticeship at the acclaimed Senia under Chef Anthony Rush, an experience that refined my discipline, creativity, and attention to detail at the highest level.

Following my time in Hawaii, I joined The Ritz-Carlton, first in Lake Tahoe and later in Boston, with frequent task force assignments in San Francisco at The St. Francis and in New York City. During this period, I managed multiple kitchens simultaneously and oversaw large-scale operations, strengthening my leadership, organization, and ability to execute at a consistently high standard.

After the pandemic, I relocated to Los Angeles, where I led the kitchen at Milo & Olive. I began as Chef de Cuisine, earning a Michelin Bib Gourmand distinction, and was later promoted to Executive Chef. This chapter allowed me to further define my culinary voice while maintaining excellence in a fast-paced, high-expectation environment.

Shortly thereafter, I moved to Europe, spending two years cooking and studying in Northern Italy and Paris. Immersing myself in the culinary cultures of Como, Milan, Torino, and Liguria deepened my understanding of regional traditions, ingredient-driven cooking, and the balance between simplicity and refinement.

Upon returning to the United States, I became Executive Chef and Culinary Director for The Jones Assembly in Oklahoma City, where I oversaw operations and developed diverse menus ranging from refined dinner service to large-scale concert, event, and brunch offerings.

My career reflects a blend of global experience, strong leadership, and a commitment to ingredient-focused cuisine rooted in technique and thoughtful execution.