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Frania Mendivil

Patina Restaurant Group

As the Executive Pastry Chef of Patina Catering, Frania Mendivil oversees pastry production at all of the restaurant group's catering operations. This includes indulgent desserts at the group's premier dining destinations and elegant confections at some of the biggest celebrations in Hollywood, like the prestigious Creative Arts Ball, the Primetime Emmy® Awards Governors Ball, and the official GRAMMY Celebration®.

Throughout her illustrious career, Mendivil has managed pastry production at some of the most thriving restaurants, hotels and resorts in Southern California, including the Four Seasons Hotel in Newport Beach, Stone Hills Tavern Restaurant by Michael Mina at the St. Regis Resort Monarch Beach, the Beverly Hilton Hotel, and the SLS Hotel in Beverly Hills. She has also studied under Chef Albert Adrià at ElBulli, a Michelin 3-star restaurant in Spain that has been called, "the most imaginative generator of haute cuisine on the planet."

During her years at the Bazaar Restaurant at the SLS Hotel, the restaurant was honored with a James Beard Award, Four Stars by the Los Angeles Times, a "10th Best Restaurant in America" nod from GQ magazine, "Restaurant of the Year" by Esquire, and "Top Newcomer" by Zagat. Mendivil represented Team USA in the 2011 Coupe du Monde de la Pâtisserie competition in France and won first place in the 2009 International Patisserie Grand Prix competition in Japan.

 

 
 

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