Javier Lopez
Javier Lopez came to cooking early in life, cooking dinners at home with his mother at the age of 11. Having fallen in love with food at an even younger age and wanting to have a creative outlet that brought comfort to others, Javier knew he wanted a career in the kitchen. After attending culinary school, Javier decided to pursue a practical approach to learning, and sought out a stage, finding one at the Jonathan Club, where he was a keen hands-on student.
Chef Lopez was named Executive chef at 71Above at the beginning of February 2018. 71Above, a destination fine dining restaurant atop the US Bank Tower in Downtown Los Angeles has become one of Los Angeles most celebrated restaurants, securing a coveted place on the late, great Jonathan Gold’s ‘101 Best Restaurants in Los Angeles’ in the Los Angeles Times in 2017.
Chef Lopez is strongly attuned to the seasons and loves to scour the farmers markets in search of the best produce and fruits. From peas and morels in spring, to stone fruit and melons in high summer, and Southern California’s abundance of beautiful citrus in the winter, a particular passion of Chef Javier’s, of which he says, “Citrus and bright flavors are always in my cooking”. He is also an avid traveler. “I believe that using techniques and flavors experienced while traveling elevates what we cook”. “Spanish flavors add dynamics to the food while keeping a backbone French technique. Mexican flavors contribute heat and boldness, while my love of Japanese cuisine brings some delicacy and restraint to what I do. Cooking at 71above allows me to combine these influences, creating a menu for a restaurant that is truly a representation of what the city of Los Angeles is, expressed through food.”