Chef Carlos Lool
Born in Guatemala and raised in Connecticut, Chef Carlos Lool began his culinary career at just 15 years old in a fine-dining French restaurant. After graduating at the top of his class from the Connecticut Culinary Institute, he moved to Los Angeles to pursue higher levels of technique and mentorship.
Carlos trained under world-renowned Master Chef Nobu Matsuhisa at Matsuhisa Beverly Hills, mastering precision and Japanese culinary discipline. He later joined the opening teams for BLT and XIV by Chef Michael Mina, gaining experience in modern American and high-end collaborative cuisine. He continued refining his craft as Sous Chef at Katsuya Hollywood under acclaimed Chef Daniel Elmaleh.
His leadership roles grew quickly, serving as Chef de Cuisine at Fig & Olive Newport Beach and later Executive Chef at Conservatory in Hollywood, where he developed seasonal, elevated menus and oversaw large-scale operations.
Before founding La Granja Rotisserie, Carlos was Head Chef at BOA Steakhouse Santa Monica (IDG), executing major off-site events including the prestigious LACMA Breakthrough Gala. During his time with IDG, he worked closely with Corporate Chef Brendan Collins, whose modern European techniques and visionary approach deeply influenced Carlos’s commitment to excellence.
Today, as the founder of La Granja Rotisserie, Chef Carlos brings his global training back to his roots—celebrating bold Latin flavors, wood-fire cooking, and chef-driven sauces inspired by his Guatemalan heritage and decades of fine-dining experience.
Chef Gerardo Hernández – Executive Sous Chef , La Granja Rotisserie
Born and raised in a small town in Oaxaca, Mexico, Chef Gerardo Hernández discovered his passion for food at a young age. He grew up watching his mother cook with love and intention, preparing meals for the family using fresh ingredients from their small farm. From harvesting vegetables to helping gather corn for nixtamal, these early experiences laid the foundation for his deep appreciation of traditional Mexican cooking and seasonal, honest ingredients.
Gerardo’s culinary journey began in Southern California, where he quickly rose through the ranks working alongside acclaimed chefs. He was part of the opening team at The Misfit in Santa Monica as a lead line cook, where his skills and work ethic stood out. Eager to refine his technique and expand his repertoire, he joined the team at Elephante under Chef Phil, and later at Wally’s Santa Monica, where he trained under Executive Chef Ryan and deepened his understanding of French cuisine and fine dining standards.
His drive and ambition brought him to BOA Steakhouse, where he worked under Chef Carlos Lool and celebrity chef Brendan Collins. His talent, leadership, and dedication earned him the position of Executive Sous Chef.
Today, Chef Gerardo has partnered with Chef Carlos Lool to bring their shared vision to life at La Granja Rotisserie—a Latin-inspired wood-fire rotisserie rooted in tradition, but elevated with modern culinary technique. Their mission is to offer delicious, wholesome, and affordable food with the elegance and precision of fine dining—serving the South Los Angeles community with pride and authenticity.
Chef Luis — Sous Chef
Chef Luis is a proud member of the La Granja culinary team and one of the chefs who has grown the most under the direct mentorship of Chef Carlos Lool. Born and raised in Guatemala, just like Chef Carlos, Luis carries the same cultural roots, flavors, and traditions that inspire the heart of La Granja Rotisserie.
Luis began his culinary journey in fast-paced kitchens across Los Angeles, but it was under Chef Carlos’s guidance that he developed a deeper love for cuisine, discipline, and the craft of authentic wood-fire cooking. Through years of working side by side, he mastered technique, learned the importance of precision and consistency, and embraced the responsibility of preserving the flavors of their shared heritage.
Today, Chef Luis brings dedication, humility, and passion to every dish he helps prepare. His loyalty, strong work ethic, and commitment to the Guatemalan flavors that define La Granja make him an essential part of the team and a rising chef with a bright future.
