5 Questions for Giselle Wellman


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Giselle Wellman is executive chef at Petrossian West Hollywood, the caviar purveyor’s Robertson Boulevard restaurant. Wellman’s an alumna of the kitchens of Jean Georges, Alinea, Bouchon, Jack’s La Jolla and Del Posto. She’s made her mark at Petrossian with a mix of caviar classics and her own take on California cuisine. Up next, a lot of foie gras....

What’s coming up next on your menu? Because Los Angeles won’t be able to serve foie gras soon, our menu will feature some new goie gras options. I even have a foie gras ice cream that will go in between warm brioche and house-made raspberry jam for dessert.


What restaurant do you find yourself going to again and again? Red Medicine is never a disappointment. Jordan Kahn is making some extraordinary dishes and original flavor combinations. I have to admit that sometimes I’ll be eating at another restaurant and crave chef Kahn’s coconut bavarois for dessert, so I’ll ask for the check and get dessert at Red Medicine.

The one piece of kitchen equipment you can’t live without, other than your knives? I’m torn between the VitaMix and the electric mixer. They both make my life so much easier! I don’t know what I would give up!

Favorite kitchen soundtrack? Because we have an open kitchen, we don’t get to listen to music often. So on Saturday at 9 a.m. I take advantage of the one hour we have to prep before we open the doors for business. The music is so loud that you can hear it from the street! Because I’m Latina, I usually pick Shakira which I am embarrassed to tell the world, but it’s true.

What’s the last cookbook you read –- and what inspired you to pick it up? ‘Home Cooking with Jean-Georges.’ It’s the kind of food I love to cook at home. The recipes are simple and any aspiring cook can follow along and make well-balanced, great food. I worked for Jean-Georges and I still respect him so much.

Petrossian West Hollywood, 321 N. Robertson Blvd., West Hollywood, (310) 271-6300,



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