Chef
Antonio Domingo
- Discipline
- Chef
- Based in
- Los Angeles, California, United States
- Venue
- Delilah · Restaurant
i. Biography
Coming Up
Training at California School of Culinary Arts gave Antonio Domingo the formal base that still shows in his work: structure, composure, and precise execution. That discipline is visible in the kitchen language he uses now, where technique reads as a working tool rather than a display. Born in the Philippines and raised in Southern California, Domingo has built a style that carries Spanish Mediterranean and Asian influences without separating them into categories. At Delilah in Los Angeles, that mix supports a cooking style that is controlled, specific, and grounded in craft; the same range also fits his broader role as executive chef of MINA Group.
Where They Are Now
At Delilah, the kitchen runs on the steadiness of a chef whose point of view is shaped by movement, memory, and training. Antonio Domingo’s food brings Spanish Mediterranean and Asian references into the same frame, not as accents layered on top, but as part of one working method. The result is a style that is composed and legible, with each plate carrying a clear line between heritage and technique. Los Angeles is the current setting for that balance, but the foundation was set earlier: born in the Philippines, raised in Southern California, and trained at California School of Culinary Arts. Those facts matter because they explain the reach of the cooking without overexplaining it. In Domingo’s case, restraint is the point. At Delilah, that restraint gives shape to a kitchen identity that is polished, exacting, and fully in step with his position as Head Chef and chef de cuisine.
Profile updated July 2026
FAQ
Asked of Antonio
What is Antonio Domingo's current role?
As of 2026, Antonio Domingo is Head Chef.
Where did Antonio Domingo train or study?
Antonio Domingo trained at California School of Culinary Arts.
What is Antonio Domingo known for?
Develops Spanish Mediterranean and Asian cuisine, drawing inspiration from his heritage and global culinary influences.
