Abel Sanchez

Executive Chef

Dukes West Hollywood

Chef Abel Sanchez grew up in a food city: Chicago, to be exact. Since the age of about thirteen, he has either worked in restaurants or eaten in them, and knows a thing or two about food. In particular, he has carved out a niche for himself preparing bar and grill/diner-style food in a variety of different venues, in both Chicago and Los Angeles. His experience includes long stints at The House of Blues in Chicago and Los Angeles, and at Kitchen 24 in Los Angeles. One might say he is anti-fine dining. Actually, Sanchez admits that he has a bit of disdain for it, and prefers to keep his approach to food simple and not fussed with. He enjoys preparing the kind of food that he would make for friends and family at home. Sanchez truly believes that when food is "not fancy" yet delicious, customers notice; and that is what they want out of diner food. He attributes this approach to his food as the reason he has such a loyal following of customers at Dukes.

About a year ago, Chef Sanchez joined forces with Dukes’ owner, Kelly Mi Li, to create the new focus for the restaurant. The pair’s main goal is to take the comfort food diner into the next generation, catering to locals and tourists alike, and to the numerous celebrity regulars the restaurant has attracted over the years. Since taking over, Sanchez has pared down the menu slightly. Still offering breakfast all day, the menu now has a clearer focus on more affordable prices. Additionally, a large part of Sanchez's mission is to include vegan and vegetarian options to the menu. He recognizes that Los Angeles is a diet conscious town, and he really wants to accommodate his patrons’ needs. Sanchez says he had fun in his test kitchen coming up with interesting new twists on vegan cuisine. He was inspired by his Mexican heritage to rethink classics like the burrito. He replaces the meat with soy chorizo and adds his own spices; the result is an enjoyable vegan entree with layers of flavor.

Since the recently expanded hours of operation began (from 8 a.m. to 2 a.m.), Sanchez has been working on adding a dinner menu to the current offerings. He would like to attract locals on their way home from work, who "just want something good to eat." Sanchez is also looking forward to acquiring the liquor license, which will undoubtedly help in attracting a dinner crowd.

Sanchez enjoys doing specials at Dukes and does so to suit his mood, using the season as his inspiration. Most recently he made pecan pie, and it was well received by the regulars who already credit Sanchez with producing the best apple pie they have ever had. It is no surprise that his pecan pie hit the spot as well. He admits to enjoying baking, and the process of doing it all from scratch. Even though conditions in his small kitchen can make it tedious, he says the results are well worth the effort. His customers no doubt agree.

Sanchez, who usually puts is long days at Dukes, does not often cook when at home. Rather, you might find him grabbing a bite at some "hole in the wall," or at a steak house with his buddies. As a matter of fact, that is exactly where you will find him.