In the vibrant culinary scene of Los Angeles, change is often the only constant! Recently, the spotlight has turned to Lasa, a Filipino restaurant that has made waves in the food community. After a successful year operating within the culinary incubator Unit 120, the brothers Chase and Chad Valencia are stepping into their own space, marking a significant milestone in their culinary journey.
Unit 120, launched by Eggslut's chef Alvin Cailan, served as a nurturing ground for aspiring chefs, providing them with the opportunity to test their ideas and concepts. As Lasa officially takes over this space, the Valencias are ready to elevate their dining experience, showcasing their unique take on Filipino cuisine. With an impressive tasting menu that has already garnered acclaim, the transition from pop-up to permanent location signifies both growth and ambition.
The journey of Lasa reflects not only the dedication of its founders but also the evolving landscape of dining in Los Angeles. This move is a testament to the power of perseverance and the support of mentors like Cailan, who recognized the potential in the Valencias' culinary vision. As Lasa prepares to open its doors, the excitement in the air is palpable, promising an exhilarating new chapter for this Filipino dining experience.
Table of Contents
- Biography of Chase and Chad Valencia
- The Role of Unit 120
- Lasa's Menu and Offerings
- Future Plans for Lasa
Biography of Chase and Chad Valencia
| Name | Age | Profession | Experience |
|---|---|---|---|
| Chase Valencia | 29 | Chef | 5 years in culinary arts |
| Chad Valencia | 26 | Chef | 3 years in culinary arts |
Chase and Chad Valencia are brothers who have built their culinary careers around their shared passion for Filipino cuisine. Their journey began with backyard dinners that focused on authentic flavors and traditional recipes, which soon evolved into a more structured dining experience at Unit 120.
Through their experience in the culinary incubator, they honed their skills and developed a unique approach to Filipino dishes, emphasizing fresh ingredients and creative cooking techniques. Their vision is to present Filipino food in a way that resonates with both traditional and modern dining experiences.
The Role of Unit 120
Unit 120 has played a crucial role in the development of Lasa. As a culinary incubator, it has provided emerging chefs with the necessary resources and mentorship to explore their culinary concepts. Under the guidance of Alvin Cailan, the Valencias were able to refine their craft and gain valuable insights into the restaurant business.
The incubator's supportive environment allowed them to experiment with their menu, leading to the creation of dishes that highlight the rich flavors of Filipino cuisine. This foundation has been instrumental in their transition from a temporary pop-up to a permanent establishment, enabling them to build a loyal customer base.
Lasa's Menu and Offerings
Lasa's menu is a celebration of Filipino flavors, offering a variety of dishes that reflect the culture and culinary traditions of the Philippines. The restaurant aims to provide a unique dining experience with its carefully curated tasting menu, featuring ingredients sourced from local markets and farms.
In addition to the tasting menu, Lasa will also introduce a takeout window for lunch offerings, providing convenience for those wanting to enjoy their food on the go. The dinner service will feature both à la carte options and prix-fixe menus, catering to a diverse clientele.
Future Plans for Lasa
As Lasa prepares to open its doors, the Valencias are looking forward to expanding their offerings and solidifying their presence in the Los Angeles food scene. They plan to close for a short period to remodel the space, with a goal to reopen in early March.
The brothers are excited about the prospects of their new dining establishment and are committed to continuing the legacy of Unit 120 by supporting other aspiring chefs in the future. Their journey exemplifies the spirit of entrepreneurship and the importance of community in the culinary world.
