What began as a part time job in high school has become a rewarding career for Sous Chef Luis Alvarez. At the age of fourteen he worked as a busboy, but his knowledge of the restaurant industry and natural leadership ability soon landed him a position as floor manager at the Flying Saucer in San Francisco, California. He was only twenty years old, but responsible for learning and understanding all aspects of the restaurant industry from scheduling to food presentation and beyond. 

One night a member of the kitchen crew called in sick, and there was no one available to take his place. Since Luis had spent so much time expediting and learning the menu, he stepped in to save the day, as well as begin a new career. After only a few days in the kitchen, he knew it was where he truly belonged. Luis enjoyed the back of house atmosphere and saw the potential for unlimited growth in the industry. He spent a year learning the pantry station under Chef Albert Tordjman, before leaving for Blowfish Sushi To Die For, another popular San Francisco eatery. While at Blowfish he learned nearly every station from preparation to line cook to desserts. He spent five years fine tuning his skills before receiving a call from Aaron Robins, his former Chef de Cuisine at Flying Saucer. 

Aaron was opening his own restaurant down in Los Angeles, and wanted Luis to be his right hand man. This restaurant would combine down home BBQ with upscale bistro fare, giving Luis the opportunity to learn a variety of recipes as well as create some of his own. Always looking to expand his culinary knowledge and spread his creative wings, it was an opportunity Luis could not pass up. He packed his belongings and his family and headed to L.A. to be Aaron’s Sous Chef at the Boneyard Bistro. That is where you will find him today leading a well organized kitchen, creating new appetizers and entrees and sharing his expertise with the next generation of chefs!