Executive Chef Warren Schwartz

Warren Schwartz, 35, is Executive Chef of Whist at Viceroy Santa Monica where his ardor for fresh local provisions and mastery of traditional French techniques is as deliciously abundant as the restaurant's stylish decor. Schwartz is responsible for all kitchen operations and menu creation at Whist, as well as 24-hour room service and special catering events at Viceroy.

Upon joining Whist in September 2004, Schwartz immediately set forth infusing the kitchen with soul, passion, substance, and his own sophisticated culinary creativity. In his New American menu, appetizers such as Santa Barbara Spiny Lobster with Curry Red Carrots, Snow Peas, Scallions and Lobster Reduction sample from some of Southern California's finest aliments, while Foie Gras Tourchon with Toasted Brioche, Cranberry and Orange Sorbet and Tribbiano Balsamic reveal traditional French influences. Entrees such as Grilled Prime New York Strip with Wild Mushroom Bread Pudding are straightforward feasts.

"A lot of chefs try to go whimsical on the plate, but that's not as easy as it sounds," notes Schwartz. "I prefer to respect the flavor and texture of each ingredient so that dishes are satisfying but never over-complicated."

Schwartz traces his culinary inventiveness back to his adolescence in Los Angeles, when he volunteered to cook at home for his siblings to avoid the drudgery of clean up. Schwartz trained in traditional French cuisine at the California Culinary Academy in San Francisco. Upon graduation in 1995, he landed a job alongside Chef Bradley Ogden at the Lark Creek Inn, a bustling American restaurant in Larkspur, California. It was there that Schwartz garnered a lasting appreciation of truly fresh ingredients. "We had farmers knocking on the back door with zip-lock bags of amazing produce. That's when I realized you have to start with great products."

Schwartz spent two years working at Patina, Joachim Splichal's highly-rated Los Angeles restaurant specializing in contemporary Californian and French cuisine. Patina opened the door to his role as Chef at Saddle Peak Lodge in Calabasas, where he stayed from 1998-2002. It was during this time that food critics began to take strong notice of his talents, resulting in nationally acclaimed reviews for the chef's inventiveness with wild game.

Named for the British card game, the award-winning and trend-setting 180-seat Whist and its cool Cameo Bar have been among the brightest spots on the L.A. scene since opening in 2002.