Chef Jack D. Hotchkin was raised in Newton, Iowa, where his exposure to the culinary industry began at a very early age. Jack’s Mother, who worked as a baker, would take him with her to work where Jack observed the energy and the intricacies of a functioning kitchen. He couldn’t wait to start working alongside his mother, and became a short order line cook at the age of 16. Jack fell in love with the work and professional career was born.
Jack moved to Los Angeles and began working under famed Chef Carolyn Spence at the Chateau Marmont, while pursuing his associate degree in culinary arts at Le Cordon Bleu International. Jack quickly climbed the ladder and worked his way to Sous Chef and eventually Chef de Cuisine at Bar Marmont.
Jack then took his talents to the Avalon hotel where he was named Executive Chef, where he oversaw the entire food operation for the hotel and the highly regarded Viviane Restaurant.
We are thrilled that Chef Jack has brought his passion for creating world class cuisine to The Pikey. He has a thoughtful and caring approach to dining, while keeping things fun. Jack constantly updates our menu with the changing seasons. His love for organic, farm to table food is a perfect fit at The Pikey. He elevates classics and makes gourmet look and feel easy.