Fairmont Century Plaza Announces Appointment of Food & Beverage Team


Fairmont Century Plaza is pleased to announce the appointment of a new culinary team at the new $2.5 billion mixed-use redevelopment project in Century City, Los Angeles opening in Fall 2020. Leading the food & beverage program are Director of Food & Beverage Daniel Sabo, Executive Chef Atticus Garant, Executive Chef of Lumière Jason Franey, Executive Pastry Chef Michael Aguilar, and Beverage Manager CJ Catalano.

“From the signature French Brasserie Lumière, Lobby Bar, and Rooftop Pool Bar to the private catering and Gold Lounge offerings, there will be many distinctive outlets at Fairmont Century Plaza,” says Hotel Manager Antoine Winckler. “We are thrilled with the expertise and experience of each individual who will be contributing to the property’s success.”

Dan Sabo brings over 18 years of hospitality experience to his new role. Sabo joins the property from his most recent role as Director of Food & Beverage at Paligroup Management in Los Angeles. Reporting to the Hotel Manager, Sabo will lead the management and direction of the Food & Beverage division, ensuring seamless daily operations and excellent guest experiences. He will work directly with other key departments to ensure the overall guest experience is maximized and will oversee the development and coaching of Fairmont Century Plaza’s Food and Beverage colleagues.

Executive Chef Atticus Garant sprung his culinary career under Daniel Boulud at DB Bistro Vancouver. After which, Garant spent over ten years with Fairmont, including stints at Fairmont Austin, Fairmont Chicago, Millennium Park and Vancouver’s Fairmont Pacific Rim. Throughout his tenure with Fairmont, Garant has opened three hotels, four new restaurant concepts, and has earned numerous leadership awards. His world travels have taken him to 17 countries, where he has experienced many of the most celebrated restaurants, including a stage at Noma. This world-view will be a guiding force to his vision for the property, where he will source local seasonal ingredients and implement a collegial culinary management approach while overseeing the entire culinary and stewarding operations for the property.

Executive Chef Jason Franey will helm Fairmont Century Plaza’s signature French Brasserie Lumière. Franey has built his impressive career around the country, including New York City’s Eleven Madison Park, where he spent six years working as Executive Sous Chef under acclaimed chef Daniel Humm. While serving as Executive Chef of Seattle’s Canlis, Franey was named Best New Chef by Food & Wine Magazine, as well as the publication’s People’s Best New Chef: Northwest. In 2012, 2013, and 2014, was also a finalist for the James Beard Foundation Award for Best Chef: Northwest, and in 2013, he was named one of 161 Relais and Châteaux Grands Chefs in the world. After leaving Canlis, he went to the acclaimed Restaurant 1833 in Monterey, California where he earned the restaurant three and a half stars by the San Francisco Chronicle, which titled it “The Best Restaurant in Monterey.”

With more than a decade of experience, Executive Pastry Chef Michael Aguilar has developed a strong background in chocolate work, from showpieces to bonbons and confections. A California native, Aguilar has worked most recently as Executive Pastry Chef for San Francisco-based The Absinthe Group. Previously, Aguilar also served as Executive Pastry Chef at The Beverly Hills Hotel, and held positions at WP24 by Wolfgang Puck at The Ritz-Carlton in Los Angeles, as well as at Balboa Bay Club Resort and Spa and St. Regis Monarch Beach Resort in Orange County.

CJ Catalano joins the Fairmont Century Plaza as the property’s Beverage Manager, overseeing the hotel’s beer, wine, and spirits offerings. Catalano brings 9 years of expertise to the role, having most recently worked with Julian Cox and Nick Meyer overseeing the beverage program at The Manufactory LA.