Danny Elmaleh

The Climb

Training at Culinary Institute of America gave Danny Elmaleh a technical base before he entered the Los Angeles dining scene. By 2010, his work at Cleo in Hollywood, Los Angeles, California had started to register in a city where precision and point of view carry equal weight. His later role as chef involved in expansion at Katsuya in Los Angeles, California extended that track record into a different kind of restaurant growth, with the same emphasis on consistency and scale.

Today

At Mizlala West Adams, Danny Elmaleh works as Executive Chef, and the position reflects accumulated practice rather than a sudden turn. The throughline is repetition: moving through restaurants with different ambitions, then using that range to shape dishes with a steady hand. His background at Mizlala West Adams shows up in the way flavor, texture, and pacing are assembled on the plate, with each prior post functioning as part of the structure underneath the food. One dish makes that method plain: chickpeas kept warm, tahini centered, spices applied with restraint, and za’atar-dusted laffa bread baked in-house. The plate depends on sequence and temperature as much as ingredients. The laffa is not treated as a side note; because it is made in-house, it becomes part of the dish’s form and the way it is eaten. That kind of construction fits the work associated with Danny’s name. Chickpeas, tahini, spices, bread: the components are direct, and the handling is measured. The result is a style that avoids clutter and relies on clarity, with enough control to make the dish read as deliberate from first bite to last.

Signature

Danny's signature dishes include Chicken Shawarma, Chickpea & Fresh Herbs Falafel, Lamb & Beef Kefta, and Hummus.

In Their Words “Having spent so much time in South Beach, I've been playing with the idea of a Miami inspired Cleo menu for a few years.”