J. P. Amateau, Executive Chef

musso and frank chef

J. P. Amateau brings an interesting and varied background to his cooking career. Before entering the world of food, J. P. followed in the footsteps of his father, writer/producer/ and director Rod Amateau, and became a Hollywood stuntman.

In true Hollywood fashion, J. P. augmented his income by working as a waiter. At the Chaya Brasserie, chef Shigefumi Tachebe encouraged J. P. to do prep work in the kitchen and learn more about food and cooking… and a career was born. J. P. helped open the Chaya Diner and refined his skills in wok and sauté cooking.

He enrolled in the prestigious Culinary Institute of America and after graduating went on to work in France, near Dijon, and then at the famed Victorian Restaurant in Düsseldorf. J. P. worked with and tested the recipes for Michael Roberts’ (Trumps Restaurant) cookbook, What’s For Dinner? After working in San Francisco at the Stanford Court Hotel (5 mobile star), he was offered his First Exec. Chef job with Bernard Erpicum (Spago) at Eclipse, in Beverly Hills, then off to the Regent Beverly Wilshire Hotel( A Four Seasons Hotel) on Rodeo Drive. JP then moved over to Parkway Grill in Pasadena. With annual trips to Thailand and extensive culinary excursions throughout Asia and Europe, J. P. brings a world of flavor to every dining experience. He approaches food and life with zest and a great sense of humor. “It makes everything taste better,” he says.