Benjamin Dayag has been named the new Chef de Cuisine of Livello restaurant at L’Ermitage Beverly Hills. Dayag’s first culinary experience began when he traveled to the Philippines as an adolescent to visit his grandparents on their farm. There, he became inspired by their back-country lifestyle and quickly learned the basics of planting rice, growing and picking seasonal vegetables, even butchering poultry. “I’m happy to be given this opportunity,” says Dayag. “This position gives me the perfect setting to bring new influences to this beautiful restaurant. If I had to describe my food, I would say it’s American with Asian influences. My passion is to create classic dishes that embrace modern cooking methods, while staying true to time-honored techniques. I enjoy creating menus that give guests a chance to try broader combinations of flavors, textures and colors.”
