Perry Pollaci, Chef de Cuisine

Chef Perry Pollaci grew up in a culinary family in New York City. His grandfather was a chef who cooked for President Jimmy Carter and his parents owned restaurants in Queens and Long Island. From a very young age he found himself washing dishes in the kitchens, and as a teenager, he realized he was destined to be a chef. In 1998, Pollaci attended The Culinary Institute of America in Hyde Park, NY and, during his studies, held an externship at the four-star Aqua restaurant under Chef Michael Mina in San Francisco, Calif.

He graduated from the C.I.A. in 2001 and worked for a number of years at some of the finest restaurants in New York City, including Lotus, Bouley and Town. Longing to explore the world and refine his skills in global cuisine, Chef Pollaci traveled through Europe, working in restaurants in Paris and Madrid. When he came back to New York, he worked as a private chef in Southampton and at Bar Blanc in Tribeca.

In 2009, Chef Pollaci moved to Los Angeles and worked at Church and State downtown under Chef Walter Manzke. From there, he took his talents to The Patina Group. From 2009 to 2011, Chef Pollaci was Sous Chef of Patina’s Kendall’s Brasserie and Chef de Cuisine of The Walt Disney Concert Hall, which included the Walt Disney Concert Hall Café and The Founder’s Room. In 2011, Pollaci was hired as Executive Sous Chef of The Royce at The Langham Huntington Hotel in Pasadena, Calif. At The Royce, he perfected New American Cuisine with refined French techniques and remained with the restaurant as it transitioned into an upscale steakhouse in 2013. He worked closely on menu concept and development, and helped launch the highly successful steakhouse in March 2013.

Today at The Royce | Wood-Fired Steakhouse, Chef Pollaci brings a straightforward culinary approach to the menu, emphasizing fresh, seasonal ingredients and natural flavors. The restaurant serves the finest USDA Prime Cuts, Australian Wagyu and Japanese Kobe Beef, expertly prepared over a wood-fired grill, along with seasonal seafood and sides. The Royce also serves an interactive Market Brunch on Sundays, with lively action stations inside the kitchen, bountiful food displays, and flowing mimosas, bloody marys and champagne.