Chef Jerumel Laygo

Graduated Le Cordon Bleu

Program, in Pasadena, Ca. with Honors and went on to travel to Barcelona, Spain and Paris, France to

further my studies during my externship at El Bulli and NUVIA. Over 15 years of professional cooking

experience from Los Angeles to Paris. Skilled in cuisine ranging from Asian, Spanish Traditional French,

Italian, Vegan, Dr Sebi, and Mediterranean cuisine. Experienced in high volume and fine dining menu

planning. I have worked under Wolfgang Puck, Cafe Pinot, and Michelin star Chef Kevin Meehan of KALI

restaurant. I opened La TABELA in 2010 and helped open the Topanga Table in 2012.

I have also been featured in magazines such as VOGUE, PEOPLE magazine, Rolling Stone, GQ, Bridal,

Inside Weddings, Eater LA