Born in New York, Chef Perry Pollaci has more than 20 years of culinary experience. With a family history deeply rooted in the hospitality industry, he started his journey bussing tables and washing dishes in his parents’ restaurant. Aged 19, Pollaci enrolled in the Culinary Institute of America in New York, where he fell in love with fine dining. Upon graduation, Pollaci began working with notable New York City chefs, including Michael Mina, Richard Farnabe, Caesar Ramirez, John Johnson, and Geoffrey Zakarian, encompassing lifelong learnings.
After traveling around Europe to internationalize his skills, working at restaurants La Tour D’ Argent, Senderens, and Restaurante Arce, Pollaci returned to the United States where he worked as a private chef in New York and The Hamptons, before moving to Los Angeles. In Los Angeles he served as Executive Sous Chef under David Feau at Kendall’s Brasserie for the institutional Patina Restaurant Group. Changing roles, Pollaci went on to act as Chef de Cuisine at The Walt Disney Concert Hall, before joining The Royce at the iconic Langham Huntington Hotel in Pasadena. Most recently, Pollaci acted as Executive Chef of Firefly, a Studio City staple. Adding to Pollaci’s notable professional achievements, are his two wins of Food Network’s Cutthroat Kitchen. In 2018, Pollaci became Executive Chef of Castaway, offering a new culinary experience to diners. His creativity and endless pursuit of providing excellence has led Pollaci to renovate the menu to be steak-forward and seasonally inspired.
What do you love most about Your City?
“Los Angeles is very much alive. There’s always something to do in each L.A. pocket, whether it be new shows, theater or restaurants. From Downtown to Santa Monica, each one has something different to offer.”
Favorite breakfast meal & restaurant?
“Pancakes from The Griddle Café.”
What are you doing at:
6:00 AM – “Sleeping.”
10:00 AM – “I wake up at around 7:00 a.m. and do the morning routine with my son. We hang out and I drop him off at school and then get ready for work.”
12:00 PM - Favorite Power Lunch spot/meal?
“I don’t eat breakfast and I’ll usually pack a lunch.”
7:00 PM - “At work in the middle of service, expediting the line.”
11:00 PM - “Finishing up service and prepping for the next day. At 11:00, I’m usually recapping with my Sous and discussing new ideas for dishes to serve tomorrow.”
What drink do you need to get through the day and at the end (and how many)?
“I live off coffee, I can drink 2 quarts a day in deli cups. My friend recently gave me Death Wish coffee and now I’m hooked.”
Most used App/Favorite Instagram Account?
“Youtube or Netflix. I love to watch and take inspiration from other Chefs.”
What should everyone try at least once?
“Foie Gras. Or Sky diving.”
Where do you enjoy getting lost?
“I can get lost in Amoeba Music for hours”