Geter Atienza gets to show off his modern Filipino fare.
in the Fairmont Hotel in Santa Monica, as an intern under Garcia. He also worked for Thomas Keller in Las Vegas at Bouchon Bistro, then in New York at Bouchon Bakery and Café. He was sous chef at New York’s Sho under Chef Shaun Hergatt when it was awarded two Michelin stars.
“This is a great program because it takes local chefs in LA and gives them a platform to really shine,” he said. “It’s hard to do that in such a competitive field … I want people to recognize that I have a certain voice in the culinary field. What I’m cooking at Abernethy’s is my food. It’s really a reflection of myself.”
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