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Chef Maynard Llera
The h.wood Group is proud to announce they have acquired Chef Maynard Llera (formerly at Bestia, Grace and BLD), as The h.wood Group’s Culinary Director. Chef Llera will join The h.wood Group and bring his culinary vision, focusing on sourcing the finest ingredients, and presenting inspired cuisine. Wanting to showcase his creativity and innovativeness, Chef Llera continues to develop his cooking techniques and training across a wide array of cuisines and will oversee all culinary consultations on the food creations and development at The h.wood Group’s premier signature establishments – The NICE GUY and Delilah.
John Terzian, co-founder of The h.wood Group says, “We have been evolving in a very special, unique way and have been looking for the right individual to help accelerate The h.wood Group restaurant division. We have been fortunate enough to find that talent in Chef Maynard Llera. We are eager to expand our culinary division.“
Chef Maynard comments, “I feel so elated that I am now part of the h.wood Group’s culinary team. I am beyond excited to work on h.wood Group’s present and upcoming projects. All my energy and focus is on menu-development and on elevating the quality of the food to the highest level. My goals are to establish myself in the company as a chef known for creating and innovating dishes inspired by my upbringing and to let the community know that our hotspots are not just delivering nightlife experience but are transforming into a culinary destination as well. This is something that we need to take to the next level.”
With high anticipations for h.wood Group’s upcoming restaurants this late fall as they have been quickly adding more venues to their portfolio and starting to expand their brands from Los Angeles to other major cities and internationally (SLAB, Mason Chicago, Blind Dragon Chicago & Dubai, Bootsy Bellows Dallas, The NICE GUY Aspen), Chef Llera will have his full executive menu debut with
Petite Taqueria, an Omakase Mexican concept, set to open late September.
