Rene Mata


Rene Mata | Executive Chef | Chinois

Born and raised in El Salvador Rene moved to Los Angeles at the age of 21. His cooking talents were first recognized by his sister and the family who owned a market and deli.

In Los Angeles Rene began working in a Japanese restaurant called Kushimbo and then Pear Garden. It is there were Rene would meet Kazuto Matsusaka, Makoto Tanaka, Luis Diaz and his future wife Reiko.

In 1987 Rene was recruited by Kazuto as line cook at Chinois on Main. Rene had no formal culinary training. He absorbed basic skills and ideas in the traditional Asian kitchens in which he worked during the years and from his wife who is a great cook.

Five years later Rene Mata became Chinois’ Executive Sous Chef and last year became Chinois Executive Chef.

Rene Mata’s talent and ambition makes Chinois on Main one of the best restaurants in Los Angeles and all over the world. The cuisine he practices is an exciting blend of fresh California ingredients and Asian techniques.

Rene shared his experience as guest Chef at the Cornell University School of Hotel Administration, several Country Clubs in LA: Brentwood, Bel Air, Hillcrest and many other institutions.

Rene resides in Granada Hills with his wife and mother.

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