Meet our team

Carlos Lool was born in Guatemala & raised in Connecticut where he began working in the kitchen of a fine dining restaurant at the age of 15. He realized early that he had a love for food and service and was inspired by high quality culinary standards and creative cuisine. After completing high school, he enrolled in Connecticut Culinary Institute, having graduated at the top of his class. Carlos went on to hone his culinary skills under Chef Wayne Nish, and worked his way up through the ranks of the kitchen. Carlos moved to the west coast shortly after to continue on his culinary path and he soon joined acclaimed Master Chef Nobu Matsuhisa at his namesake Michelin star restaurant, Matsuhisa in Beverly Hills. Under Chef Nobu’s mentor ship, Carlos meticulously learned Japanese cooking technique. He continued working for BLT restaurant group and was a crucial comqqponent of opening Bistro Laurent Tourondel (BLT) in Los Angeles, and here he perfected the art of the modern American steak house. From there, Carlos went on to join the SBE team and assisted Michelin star chef, Michael Mina, in opening XIV in Los Angeles. Soon after opening XIV, he was promoted within the SBE team to go on and become head Sous Chef of Katsuya in Hollywood. At Katsuya, he was again able to flex his Japanese culinary techniques, this time under aclaimed Chef Daniel Elmaleh. He later moved on to become Chef de Cuisine of Fig & Olive, Newport Beach, while spend some time with fig and olive group, he decide it to move on to become the executive Chef of Conservatory Restaunt where he developed an exquisite, menu to entice the guest to make them repetitive guest In the flag ship location in the heart of Hollywood.