Joseph Elevado Speaker & Booking Information

With a style that weaves together classic technique, Japanese aesthetics and Asian flavors, Joseph Elevado's culinary career is a culmination of his cultural upbringing, artistic expression and discipline, honed in esteemed kitchens throughout the country. As a Filipino-American chef, Elevado remains true to his roots by imparting a piece of his heritage, whether subtle or spectacular, on each and every plate. As a child, Elevado naturally thrived through artistic expression, from drawing to cooking, yet could never quite predict which medium would eventually become his career. A restless student full of ennui in the confines of a classroom, Elevado graduated high school still searching for his true creative outlet. While in college, Elevado was drawn to the culinary field when a friend brought him to an evening course at New York Restaurant School and for the first time, he enjoyed attending class. It was then that Elevado realized his true calling as a chef. Elevado then enrolled in Culinary School where he graduated with honors with a degree in Culinary Arts. Upon graduation, Elevado took a position as a Master Cook at Nobu in New York City, where he refined his skills with Chef Nobu Matsuhisa and Chef Masaharu Morimoto. Elevado flourished under Chef Matsuhisa's tutelage and quickly became the Head Kitchen Chef at Nobu Next Door in 1998. Playing the role of mentor and friend, Matsuhisa taught Elevado the importance of creating colorful dishes that reflects one's heritage. Growing as a young chef within the Nobu empire, Elevado jumped at an opportunity to move to Las Vegas and become the Chef de Cuisine of Matsuhisa's first Las Vegas venture in 1999. Under Elevado's direction, Nobu Las Vegas earned numerous accolades, including the Mobil Four-Star Award and “Best Japanese Restaurant” for four consecutive years by Las Vegas Life Magazine. With a drive to continue his culinary exploration, Elevado parted ways with Matsuhisa and became the Executive Chef of the hip eatery Social House in 2006. At Social House, Elevado was responsible for the overall concept and menu creation, where he earned “Best New Restaurant” from Las Vegas Life Magazine. Eager to continue his journey and work on developing projects, Elevado made the move to become Consulting Chef of Company Kitchen and Pub House and from there, the Consulting Chef of Social House Restaurant in Mexico. While working with Social House, Elevado developed his passion for green ingredients and unique techniques, sourcing organic teas from specialty farmers and implementing siphon coffee programs. When a dream job in California presented itself, allowing him the opportunity to work the finest local produce, Elevado joined the L'Ermitage Beverly Hills team in May 2011 after 12 years spent in Las Vegas. As a mark of his culinary passage, Elevado has cultivated a series of tattoos that tell the story of his life in and out of the kitchen; each one reflects a time of change that serves as a constant reminder of his roots. As executive chef of L'Ermitage, Elevado oversees the storied luxury hotel's food and beverage program, from the conception of an innovative new signature restaurant to the historic lounge to in-room dining and poolside fare. Ushering in a new era that speaks to the hotel's evolution under The Viceroy Hotel Group brand, the culinary program under Elevado seeks to defy the traditional notion of hotel dining through a fresh, modern approach. When not in the kitchen, Elevado can be found spending time with his wife and two young children, Spencer, and Penelope, or riding his motorcycles to the Santa Monica Farmer's Market for inspiration.