About Chris Requena

After graduating from Le Cordon Bleu, Chris picked up inspiration, knowledge and encouragement from some of LA’s best chefs, including Jon Shook, Vinny Dotolo, Jonathan Whitener and current bosses Micah Wexler and Michael Kassar as they expand their deli concept. Still, it’s words from his father that stick with Requena most as he thinks about his path to success: “Let your hard work do the talking and never kiss up to the boss.”


  • 30 Under 30 (2017)

My Restaurants

Where I Eat

Behind the Scenes

"Si tú quieres bailar, Sopa de caracol, eh! • caracoles • callo madrileño • #Madrid #España"
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"Post-siesta. Hígado de pato, arroz meloso con pulpo y calamar, secreto ibérico. #Madrid #España"
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"Off to a great start in #Madrid! Delicious legumbres and morcilla for lunch earlier today at Casa Salvador, a restaurant dedicated to bull fighters."
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