Chef Biography

Rolf Jung was born in 1939 in Cologne, Germany, and his grandmother helped fuel his interest in food when Rolf was just 14 years old in 1953.  After graduating and receiving his culinary certificates in 1963 from the Hotel School Wupperthal Elberfeld, and apprenticing in various German resorts, he ended up outside Lyon, France to work at La Pyramide.

In 1965, he moved up to Paris to work as saucier at Maxim’s and the following year, over to Montréal as chef of the Happy Wanderer for a year, then sous chef at Montréal’s Queen Elizabeth Hotel. He then joined the Marriott Hotel in 1970 as executive chef, opening new properties in New Orleans, Kansas City, Miami and Newport Beach, California.  He left Marriott in 1977, to be executive chef at the Disneyland Hotel for the next four years.

In 1981, he moved down to San Diego, California as executive chef for the Atlas Hotel.  In 1985, the Great Chefs television team arrived to tape Chef Jung for their PBS series, Great Chefs of the West, where he appeared in episodes 22 and 24.

He went on to be the Director of Food & Beverage for the Sahara Corporation in Laughlin, Nevada before joining the Hilton Hotel at the Los Angeles Airport as executive chef in 2005, where he remains today in 2016.


Chicken Breast Pueblo

Serving: 4 Print Chicken Breast Pueblo By Great Chefs November 10, 2015 The combination of piquant cream sauce with colorful stir-fried vegetables makes this chicken entrée special. It can be started ahead and takes but moments to complete. Ingredients Whole Chicken Breasts – four, 6- to 8-ounce, boned and skinned Marinade Grapefruit Juice – juice […]

Prickly Pear Soufflé

Serving: 8 Print Prickly Pear Soufflé By Great Chefs November 10, 2015 Soufflés are one of those magical desserts that are sure to draw raves, not difficult to make, and require very little advance planning. The succulent taste and vivid pink color of prickly pears enhance this soufflé, and the cornstarch is a trick to […]

Restaurant Information


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