The Sonesta Los Angeles Airport hotel recently completed a US$42 million transformation, making it a leading property at LAX for a layover for business and leisure travellers at the bustling hub, headlined by remodelled rooms and some fantastic food and beverage offerings.

Leading the way on the culinary front is Sonesta Los Angeles Airport LAX Executive Chef, Jose Camarillo, who has helped elevate the hotel in many creative ways.

Jose, tell us about the fantastic food and beverage offerings at Sonesta LAX.

Our menu brings together American flavours, handcrafted pizzas, and fresh prepared sushi made with high quality ingredients. Whether you’re craving a burger, pizza, or a sushi roll, we’ve got something to satisfy every appetite.

There’s a big focus on local produce at the property – tell us about that.

At our property we believe great food starts with great ingredients. We try to use local produce as much as we can. Using local produce has unmatched freshness since it is harvested just hours before we receive it.

What are some of your favourite ingredients to work with at present?

I like using fresh herbs. I use them to finish almost everything, whether it’s a pizza, a pasta, a grilled protein, or even a salad.

What are some of your favourite dishes across the property and why?

Honestly, I’m a big fan of the Chirashi bowl at Yokoso. It’s super fresh, colourful, and you get a little bit of everything — different fish and crunchy veggies, all on a bed of rice. Another one of my favourites is the prime ribeye. It’s a beautiful cut with nice marbling. We grill it hard over high heat and then finish it with our house-made steak butter. That butter has roasted garlic, fresh herbs, and ancho chili powder. It melts right over the top and takes the whole thing to another level.

Tell us about your background and your career journey so far.

I was born and raised here in Los Angeles. I started working in a restaurant when I was in high school, washing dishes and helping out whenever needed in prep. I developed a passion for cooking and decided to enrol in California School of Culinary Arts Le Cordon Bleu program at the age of 18.

Once I graduated, I moved around the food and beverage industry training under different chefs for a few years including some years in Phoenix Arizona before joining the team here at Sonesta Los Angeles.

When I was promoted to Executive Chef here at Sonesta my main focus was to have the restaurant with the best food offerings here on the strip, this is a goal I always strive for every day.

ESSENTIALS: GETTING TO LOS ANGELES

The best way of getting to Los Angeles in comfort and style.

Qantas’ brilliant Business Class ‘Suite’

QANTAS BUSINESS CLASS

Qantas operates direct flights to Los Angeles from Brisbane, Melbourne and Sydney with Airbus A330s, A380s and B787s that feature the airline’s suite-style Business Class cabin.

Qantas’ Business Class cabin is headlined by a ‘suite’ seat – now available on all the Boeing 787-9, Airbus A330-200 and Airbus A330-300 jets in the fleet and select Airbus A380-800s – that has been popular with executive and leisure travellers since it first arrived on the scene in 2016.

This next-generation Business Class seat from the Flying Kangaroo can be reclined for take-off and landing, and the cabin offering also includes top Australian food and wine and world-class entertainment.

For the best prices and deals, book your trip at qantas.com