Connor McVayPrivate Chef in Los Angeles, CA
The Chef
The Story
As one of mentors said “Just get 3-4 really good ingredients and don’t fuck it up” - Chef Wolfgang Puck Born and Raised in San Diego. Started my professional Cooking at George’s California Modern, La Jolla, under Chef Trey Foshee - Food & Wine Best Chef. In 2015, I moved to Los Angeles to work under Chef Lee Hefter - Food & Wine Best Chef, at CUT by Wolfgang Puck in the Beverly Wilshire. From there I went to Hotel Bel Air, where Wolfgang ran the whole Food & Beverage operation, where I spent my majority of time within Wolfgang Fine Dining Group. During my time with Wolfgang, I was able to cook with the best chefs from all around the world, during our chef series dinners at the hotel and End of Summer BBQ. A few notable Chef Dinner’s & Events with Pierre Gagnaire, Jean-Francois Piege, Daniel Humm, Massimo Bottura, Sean Brock, David Beran, Francis Mallman & Eric Werner to name a few.
The Table
Gallery
Coverage
Where Connor McVay serves
The Menu
Services & Pricing
Tasting Menu
$250.00 / guestA seasonal multi-course tasting, plated and presented at your table — an intimate, restaurant-caliber progression at home.
Grocery & ingredients from $65.00 / guest · 2–10 guests
20 guests maximum · Books up to 6 months in advance
Work History
September 2023 - Present
Founder / Private Chef / Consultant · JCM Plates Inc. · Brentwood, Los AngelesProvides private chef services and bespoke dining experiences for ultra high net worth families. Restaurant and Hotel Consulting. Revamped food offerings & streamlined Kitchen efficiency.
July 2024 - October 2024
Ex. Chef Consultant · The Hollywood Roosevelts Hotel · Hollywood, CARevamped Food & Beverage Menus & offerings throughout all outlets. Initiated Pizza program & Banquet Offerings. Streamlined ordering, production lists and kitchen efficiency's - lowering Food Cost 18% to budget.
January 2015 - September 2023
Executive Chef · Hotel Bel Air, Dorchester Collection · Bel Air, CAExecutive Chef for Wolfgang Puck, Overseeing the entire Food & Beverage operation across 6 outlets with 63 direct staff, managing budgets and crafting memorable tasting menus and events.
January 2015 - February 2016
Sous Chef · CUT by Wolfgang Puck · Beverly Hills, CADirected kitchen operations supporting a 70-member BOH/FOH team, led high-level menu development, and maintained restaurant standards of excellence.
July 2012 - December 2014
Lead Line Cook · California Modern, George's at the Cove · La Jolla, CAOversaw quality control alongside the executive team, developed creative and holiday menus, and maintained high service standards in high-volume operations.
Education
Skills
Accolades
- "America's Best New Chef" – Food & Wine (CUT by Wolfgang Puck)
- "Top 20 LA Restaurants" – Jonathan Gold (CUT by Wolfgang Puck)
Every HELM Vendor Meets High Standards
We carefully evaluate chefs based on their culinary expertise, menu creativity, and proven track record for excellence.
Private dining with
Reserve Connor McVay
from $250.00 / guest
2–10 guests · Books up to 6 months ahead
No charge now — Connor McVay reviews your request first.
Report this profile
Sign in to send a report to HELM.