With a diverse culinary background thanks to positions in some of the country’s leading kitchens, Adrian Vela is now leading the kitchen and serving as Executive Chef at Napa Valley Grille in Westwood. 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 Napa Valley Grille’s sister restaurant 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.
In early 2016, Vela brought his skills to Napa Valley Grille, where as Executive Chef, he led the revamp of the restaurant’s menu as part of the Napa Valley Grille brand redevelopment.
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.
“Cooking, for me, is about expression,” states Vela. “I use my unique personality and eye for ingredients to create a meal that demonstrates my passion for cooking to every one of my guests.”
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