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Roy's
Curtis Mar, Executive Chef Partner
For Curtis Mar, the executive chef partner of Roy's in Los Angeles, family was the inspiration he needed to become a chef. He began to appreciate those times when he and his family could go out to dinner and spend time together. Now, being a part of creating that experience for others continues to inspire him.
Curtis began his culinary training at the California Culinary Academy in San Francisco. When he was just about to graduate from culinary school, he happened to dine at Roy's in Pebble Beach. Roy Yamaguchi, himself, was there doing a 'food and wine pairing dinner', and as Curtis says, "I was blown away by the food. The Asian influence and diversity, along with the powerful sauces- that was it for me."
After culinary school he worked in a small microbrewery for about six months until he had enough money saved to go to Hawaii. He had the opportunity to join Roy's Waikoloa Bar and Grill on the Big Island of Hawaii. There he worked under Executive Chef Jackie Lau for four years as Executive Sous Chef and was then given the chance to help open the Roy's in San Francisco. Curtis then opened Roy's in Rancho Mirage in September 2001. He has been with the Roy's Ohana for a total of nine years. "The vision I have for our food at Roy's is to always push to take things to the next level. We are always looking to keep refining what we do and exceeding our guests' expectations," says Curtis.
