Hotel Per La, an Italian-inspired urban escape in the heart of Los Angeles, announces the appointment of Andrew Smith as its new Executive Chef. Chef Smith will oversee the culinary programming at the hotel’s acclaimed neighborhood restaurant, Ristorante Per L’Ora (pronounced PUR l’OR-uh), its rooftop bar, Bar Clara, daytime coffee house, Café Ora, and the in-room dining. As the property celebrates its one year anniversary this September, Chef Smith will be overhauling the culinary offerings across the hotel and debuting new menus at Bar Clara and Per L’Ora.
Executive Chef Andrew Smith to Lead Kitchen at Ristorante Per L’Ora and Bar Clara in Downtown Los Angeles
With an extensive culinary journey encompassing roles at esteemed establishments such as Kings Seafood in Costa Mesa, Beachwood BBQ in Long Beach, and SBE’s The Abbey in West Hollywood, as well as Chef de Cuisine at Terranea Resort in Rancho Palos Verdes, Chef Smith brings a wealth of experience to his role. His appointment marks an exciting evolution for the hotel’s culinary offerings, as he aims to elevate the dining experiences with simple yet unique dishes showcasing fresh ingredients that celebrate California produce and cuisine.
“I am truly thrilled to be leading the culinary experiences at Ristorante Per L’Ora, Bar Clara, and Café Ora,” said Chef Smith. “Across these three venues, we’re embracing the rich cultural tapestry of Los Angeles and infusing it into our Italian-inspired cuisine. My journey in the culinary world has been shaped by my passion for turning simple ingredients into extraordinary dishes, and my goal is to create a dining experience that is both rooted in tradition and elevated through innovative techniques here on property. I believe that quality ingredients and thoughtful execution are the cornerstones of exceptional cuisine, and I’m dedicated to ensuring that each guest leaves our establishments with a memorable and delightful experience.”
Chef Smith’s culinary journey began at 15 when he started working at the local catering company in his hometown of Las Vegas. The culinary trailblazer of his family, he has forged his path without traditional culinary education, developing his skills through hands-on experiences and Chef mentors. His success stands as a resounding testament to his self-cultivated passion for the culinary arts. Embracing his innate talent in the kitchen, he swiftly progressed into leadership positions. Influenced by the chefs who came before him, his mentors include certified master chef William Becker who taught him the importance of being extremely detail oriented at an early stage in his career as part of the opening team at La Chandele and South Shores at Reflection Bay in Las Vegas in 1998. As a seasoned chef, Chef Smith combines knowledge, experience, expertise and passion for cooking to oversee a collaborative team at the dining concepts. Chef Smith’s commitment to mentoring junior kitchen staff and promoting equal collaboration reflects his passion for nurturing talent within the culinary community.
“We are extremely pleased to welcome Executive Chef Andrew Smith,” said Jeremy Selman, Operating Partner at HN Capital Partners. “His impressive background and innovative approach to cooking align perfectly with our commitment to providing unparalleled culinary experiences for our guests. With Chef Smith at the helm, we are confident that Ristorante Per L’Ora, Bar Clara, and Café Ora will continue to exceed expectations.”
At Bar Clara, the new menu perfects a balance of pool bites with a fine dining edge with dishes like the Compressed Watermelon Salad, including chili marinated cucumber, feta cheese, candied pepitas and cilantro dressing; the Ground Chuck Burger, with caramelized shallots, peppadew peppers, tillamook sharp cheddar, California sauce and pickles served on a brioche bun; and standout cocktails such as the The Sun, with Corazon blanco tequila, blood orange, agave, lemon, and chocolate bitters.
At Ristorante Per L’Ora, Chef Smith’s new menu serves simple yet elevated Italian flare influenced by flavor profiles of Los Angeles with dishes like Street Corn Agnolotti, including roasted corn, tajin, lime, cotija, and cilantro; Maine Lobster Rigatoni, featuring poached Maine lobster, sungold tomato sugo, calabrian chili, lemon and crispy pork belly as a play on a surf and turf; and a unique completely deboned half chicken rendition of the traditional Chicken Parmesan, incorporating concentrated tomato, pickled cipollini onion, capers, as well as whipped burrata and mozzarella. To ensure the freshest ingredients, Chef Smith’s menus are seasonally driven, letting California ingredients shine, including produce locally sourced from farmers’ markets such as gold tomatoes, chiles, and corn.
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For more information on Ristorante Per L’Ora, please visit https://www.hotelperla.com/perlora/ and for more information on Bar Clara, please visit https://www.hotelperla.com/bar-clara/.
