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Executive Chef/ Consultant
Cooking With Corralez (CWC)

Throughout his extensive career in Los Angeles, Award-Winning critically acclaimed chef Lance Corralez has put his unique spin in all aspects of culinary arts while not compromising the taste of his cuisine. He credits his cuisine to cooking with simple ingredients while not sacrificing the taste of the food. As a result of his refusal to compromise on quality of food, image of the restaurant and overall passion for cooking, Corralez is well known in the industry for building some of the best restaurant profits by at least thirty percent. Some of these landmark restaurants include Micky’s West Hollywood, Dukes Coffee Shop on the Sunset Strip, and World Café. He launched several establishments throughout Los Angeles including Barbarella Bar, the trendy Silverlake neighborhood eatery that opened to praises to foodies and critics alike and Bex Grill, in the recently revitalized city of Lancaster.

In 2006, Corralez held the esteemed position as Executive Chef at the Abbey in West Hollywood where he oversaw a kitchen staff of 35 and exceeded profits beyond expectations of the management. As a result of his success at the Abbey, Corralez parlayed his experience into executive management while consulting for a variety of establishments ranging from BBQ to gourmet take-out, and even launching the food program at Angeles National Golf Club. Additionally, Corralez also been cooking privately for some of Hollywood‟s biggest stars in film and television and as a result, expanding his knowledge in and out of the kitchen.

A native Angelino, Corralez has been cooking for over 28 years in and around Southern California, His resume and experience are simple and clear: Corralez incorporates skill with a vast understanding of different cuisines and restaurants concepts to produce profits. A self taught chef, Corralez developed a love of cooking at an early age; he began experimenting in the kitchen as a young boy spending his days at the Original Brown Derby where his mother worked as server.

Working and learning his way through the L.A. restaurant scene, Corralez‟ first prominent position as chef was at the Broadway Bar and Grill in Santa Monica. Other notable stints followed, which led him to Executive Chef at the famed Morton’s restaurant where Corralez was the esteemed chef and the mastermind behind fourteen Vanity Fair Academy Award parties, serving to A-list talent ranging from Robert DeNiro, Tom Cruise, Tom Hanks, Arnold Schwarzenegger, Halle Berry, Goldie Hawn, Charlize Thereon and studio executives including Barry Diller and Marvin Davis. Corralez also served as Executive Chef at Echo Park‟s legendary Taix French Restaurant. Aside from working at established restaurants, Corralez also served as General Partner and Executive Chef at Pasadena’s Old Town Bakery adding entrepreneur to his resume and has also been published in a Mary Lou Henner‟s self-help book.

Additionally, Corralez held the Executive Chef title at Bar Celona and Smittys Grill (both in Pasadena), as well as at the Bel Air Bay Club in Pacific Palisades. He was a primary consultant to Food from the Hood, a student owned natural foods company that raised college scholarship funds for LA‟s inner city residents enabling them to become entrepreneurs. The program, a source of great pride for Corralez, was awarded Newsweek‟s American Achievement Award.

Since 2010, Corralez has also been serving as a consultant for some of Hollywood‟s leading executives and celebrities in film and television. Most recently he assisted in the food styling of the successful feature “Little Fockers,” where he helped design many of the turkeys used for the infamous dinner scene. He also assisted in creating unique foods for scenes in NBC‟s hit series “Parenthood.”

In 2011, Corralez created original recipes for “National Blueberry Pancake Day,” and served the cast and crew of the Fox hit show „Glee,” some of his signature pancakes. In April, Corralez was prominently featured in the NBC reality competition series “The Next Great American Restaurant,” where he was paired with an aspiring restauteur hoping to franchise a restaurant concept.

In June, Corralez was featured at the 6th Annual LA Wine Fest where he will be a part of the Robert Mondavi Discovery Wine Tour, offering food pairings to guests and a live cooking demonstration. Corralez marked National Strawberry Shortcake Day on June 14 with appearances in San Diego on “San Diego News in The Morning,” on The CW and in Los Angeles on the KCAL/KCBS News.

In August, Corralez was featured on the Virgin Mobile “Sparah” Web-Series where he taught stars Sarah and Spencer the basics of breakfast. August also marked the launch of Corralez‟ private cooking classes. Corralez exclusively offered first-time students a deal on Living Social, the online marketing couponing service and sold over 100 private lessons to foodies and chefs-to-be.

Not Just Farm Raised Salmon is from Chile

On a nice night in Los Angeles I was invited to attend a special dinner prepared by Chef Rodolfo Guzman of Chile, where he cooked at Playa Rivera to celebrate the cuisine from his homeland.  This special dinner was a celebration of food and wine from the beautiful country of Chile. There was a select group of guests and media and I was fortunate enough to secure an invitation.

Playa Rivera ( is the brainchild of Chef John Sedlar. Chef Sedlar is known for bringing Southwest cuisine to Southern California. First he opened St. Esteph in Manhattan Beach and then Bikini in Santa Monica. After stepping away from the Los Angeles restaurant scene Chef Sedlar has come back strong with Playa Rivera and his new concept of Mexican cuisine.

As we sat down, we were served some delicious wines from Chile. We started with a Pinot Noir and a Sauvignon Blanc. As the wine started flowing, the conversations began, and the appetizers arrived. We sampled Crispy Apple with Chicken Liver & Cherry Puree along with a Rice & Mussel Crisp.

The Crispy Apple was a very nice and delicate sandwich filled with chicken liver and a very light and sweet cherry puree that had nice mellow tones and great balance of flavors. The second appetizer, the Rice & Mussel Crisp, was something a little different with a very nice crunch and texture and that resembled a crispy duck skin flavor.

For our entrees, The Mussel’s Curanto was reminiscent of consume but with a unique smoky flavor. What’s interesting about this dish is that it’s a very traditional and in Chile its prepared in hole dug in the ground. This dish is based different smoked fish and meats from the Chilean region. The Mussel’s in this dish were from Chile.

For our second course we had Orange Skins & Chilean Chicken Soup. Personally, I loved this dish so much because it had a great flavor with orange skin puree, and crispy chicken skin, along with a nice balance and burst of citrus.  It was paired with the Emiliana Novas Sauvignon Blanc and complimented it to perfection. 

Our third course was Avocado & Austral Salmon “Al Rescoldo.”  This is a typical Chilean preparation in which the food is cooked over hot charcoal, giving it a strong smoky flavor. If you don’t like smoky foods this might not be your ideal type of food.  For me, I enjoyed this very much.


Our dessert was a Blueberry & Violet Flower Ice Cream. Blueberry nougat meringue and dehydrated blueberry crispy nougat was served with a violet flower ice cream. This was a nice end to the meal with nice tones of fruit and was light and refreshing.

I really enjoyed some of the wines that were served and would remiss myself if I didn’t mention them to you.  The Veramonte Ritual Sauvignon Blanc was light and crisp and the Ventisquero Pinot Noir had rich cherry notes with light tannins.

After this dinner, I wanted nothing more than to jump on a plane and head to the countryside of Chile and immerse myself into their cuisine and their world.

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