Adrian Vela, Executive Chef
With a diverse culinary background thanks to positions in some of the country’s leading kitchens, Executive Chef Adrian Vela has been serving guests Cafe del Rey’s coastal-inspired cuisine since 2013. Vela brings a commitment to quality, imagination and passion to his role as executive chef.
Vela has collected expert techniques and insights from top culinary talents including Bradley Ogden, Joel Robuchon and Charlie Palmer where he gained valuable experience in everything from building relationships with local farmers to the art of plate design. Most recently, he served as senior sous chef at Rick Moonen’s RM Seafood in Las Vegas where he learned the importance of sustainability and how to properly source environmentally-sound ingredients.
In 2013, Vela relocated to Southern California where he joined Cafe del Rey as executive sous chef. He was instrumental in developing new menus, kitchen planning, and sourcing the most sustainable seafood. Vela was promoted to executive chef in 2015 thanks to his talent and natural leadership skills.
Vela’s cooking style serves as a reflection of his professional and personal upbringing blending traditional Mexican and Latin fare with both modern and classical French cuisine. These influences have allowed him to develop a creative process that blends unique flavors and modern cooking techniques executed with innovative plate design.
Vela mentions, “Cooking for me is about expression. I use my eye for ingredients and unique personality to create a meal that illustrates my passion for cooking to every one of my guests.”