About Louis Maldonado
In 2014, Chef Louis Maldonado finished amongst the top four finalists on Bravo’s Top Chef, while elevating his restaurant Spoonbar to receive a three-star status from the San Francisco Chronicle. At Spoonbar, Louis and his team walked the walk in the farm to table movement, partnering with local farmers—many of whom were also winemakers—to raise specialty vegetables, grains and even livestock for Louis’ menu. This attention to each ingredient, combined with an exciting global flare, made for a contemporary American cuisine that was both intriguing and approachable.
Prior to taking the position at Spoonbar, Louis was the Chef de Cuisine at the famed Michelin-starred Aziza Restaurant in San Francisco, where he dazzled diners with his bold and inventive California take on Moroccan cuisine. A graduate of California Culinary Academy and San Francisco Chronicle Rising Star Chef 2009, his impressive background includes stints at One Market under Chef Adrian Hoffman, French Laundry, Thomas Keller, and at Cortez as Executive Chef, where he earned a Michelin star at only 26.
Currently, Louis is the Culinary Director for Mugnaini Imports, focusing on residential and commercial education on the art of wood fired cooking. In his role he provides training for the wood-fired ovens, develops new techniques, teaches classes, and more.