Juan Escamilla Appointed Executive Chef at Tam O’Shanter
Tam O’Shanter, a member of the Lawry’s family of restaurants and one of the oldest restaurants in Los Angeles, announced Juan Escamilla as executive chef. A Los Angeles native and Le Cordon Bleu graduate, Escamilla joins the Tam from Union in Pasadena, California, Electric City Butcher in Santa Ana, California, and Bouchon in Beverly Hills. He also was the Chef de Cuisine at LaMill Coffee and the Sous Chef at 320 Main in Seal Beach, California.
To celebrate Chef Escamilla’s arrival, the Tam is offering a special fall menu that highlights Escamilla’s culinary genius and creative flare. Classics such as Toad in the Hole (filet mignon, Yorkshire pudding, burgundy wine sauce), and Scottish salmon complement guest favorites such as grilled Portobello mushroom with goat cheese, and world-famous prime rib. The Tam also will feature a weekly special called "Chef Juan's Choice," where Escamilla will share and give some background on his favorite dishes, taking Tam guests on a unique culinary adventure.
“We are thrilled to welcome Chef Juan to the Tam,” says John Lindquist, general manager of Tam O’Shanter. “Juan is an extraordinary talent, and we’re looking forward to the exciting flavors and preparations he’ll bring to our guests.”
“Creating unique dishes and culinary experiences is my life’s passion,” adds Escamilla. “I am honored to be at L.A.’s oldest restaurant, and I’m excited to take our wonderful menu in new and delicious directions.”