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 Executive Chef Francis Dimitrius, a Southern California native, attended the California School of Culinary Arts, Le Cordon Bleu after receiving a BS from USC. Previous to Koi, the die-hard Trojan fan served as Chef at Matsuhisa in Aspen and Chez Melange in Redondo Beach respectively. Fresh from a two year stint as Executive Chef at Koi in Los Angeles, Dimitrius pulls from his background in classic Mediterranean, Italian and European cooking along with Asian influences. “I am thrilled to be working with Lisa and Ken,” notes Dimitrius. “They have a vision that I know will transform how people look at dining in Beverly Hills. From the décor to the menu, we are going to have fun at this restaurant and it will be expressed through our menu. I’m excited to be able to showcase my Mediterranean and European influences, and the menu will be truly distinctive.”
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