Orazio Parisi

Coming Up

Formal training at Le Cordon Bleu College of Culinary Arts-Pasadena set the working terms of Orazio Parisi’s kitchen practice early: discipline, precision, and technique. That foundation is visible in the way the career is framed now, through steady execution and a clear point of view rather than ornament. Since 2011, Parisi has been Executive Chef of Sheraton Los Angeles Gateway and also serves as chef of Akra, roles that place him in kitchens where consistency and control carry real weight.

Where They Are Now

Ingredient choice is central to the way Orazio Parisi cooks. He describes a kitchen built around salt, fruit, seafood, and, above all, freshness: “We use a lot of salt and fruits and a lot of seafood, and especially we look to use the freshest ingredients possible.” The line is plain, and that’s the point. It signals a style built on clean flavors and direct expression, with the ingredient left to do the work. That same approach appears in his seafood cookery, where structure matters as much as product: “We do a fennel tomato broth and then we use a lot of fresh shellfish and fish.” Fennel and tomato give the broth its frame, while shellfish and fish supply the core. The result, by description alone, reads as measured composition rather than excess—each element in service of the whole.

Signature

Lasagna al brazza is among Orazio Parisi’s signature dishes. The name points to a format rooted in tradition, while its place alongside his other work suggests the same priorities found cooking: familiar structure, careful handling, and a preference for flavor that reads clearly rather than loudly.

In Their Words “We use a lot of salt and fruits and a lot of seafood, and especially we look to use the freshest ingredients possible.” “We do a fennel tomato broth and then we use a lot of fresh shellfish and fish.”

Honors

No awards are cited for Parisi.