Chef Charbel Hayek: 2026 Southwest Chef Series
At Ladyhawk in West Hollywood, Chef Charbel Hayek translates the flavors of his Lebanese upbringing into an Eastern Mediterranean dining experience shaped by classical technique and Southern California’s seasonal ingredients.
His cooking honors familiar preparations while leaving room for creativity, bringing fresh perspective to everything from house-baked breads and vibrant mezze to wood-fired specialties.
2026 BOSW Southwest Chef Series Hub
Chef Charbel Hayek at a glance
Restaurant: Ladyhawk
Location: West Hollywood, California
Cuisine: Eastern Mediterranean
Other concepts: LAYA Hollywood, LAYA Santa Monica, Ilya in San Clemente and Yamashiro in Miami
Website: ladyhawkrestaurant.com
Instagram: @charbel.hayek1
From Beirut to Los Angeles
Born in Beirut, Lebanon, Hayek discovered cooking by following his mother around the kitchen. That early connection to food eventually led him to the French School of Excellence, where he developed the technical foundation that would support his professional career.
He later moved to Los Angeles and spent nearly three years working under Chef Josiah Citrin at Mélisse, refining his skills in the acclaimed two-Michelin-starred restaurant.
Hayek’s career reached an international audience when he competed in Riyadh, Saudi Arabia, and won the fifth season of “Top Chef Middle East & North Africa.” He later became the youngest chef to compete on “Top Chef: World All-Stars.”
Today, Hayek serves as chef and partner across several restaurant concepts, bringing his culinary perspective to destinations in Southern California and Miami.
A modern expression of Eastern Mediterranean cuisine
Located inside Kimpton La Peer Hotel, Ladyhawk reflects Hayek’s vision for cooking that feels connected to its origins and at home in California.
The menu draws from the Eastern Mediterranean coast while incorporating seasonal produce and ingredients sourced with Southern California in mind. Fresh breads, colorful mezze and wood-fired dishes encourage guests to share the meal rather than experience it one plate at a time.
That communal format is central to the restaurant. It allows traditional flavors and preparations to remain recognizable while giving Hayek space to introduce his own combinations, techniques and presentation.
Recipe for success
Hayek’s cooking balances memory with discipline. His Lebanese heritage gives the menu its foundation, while his classical French training informs the precision behind each preparation.
Rather than treating tradition as something fixed, he considers how a dish can evolve while preserving the flavors and purpose that made it meaningful. Acidity, texture, seasoning and restraint all play a role in keeping the food expressive without overwhelming its origins.
That approach also gives Hayek room to create distinct experiences across his restaurant portfolio. Although each concept has its own identity, his work remains grounded in hospitality, cultural connection and the belief that food should bring people together.
Chef Charbel Hayek’s impact on California’s dining scene
Through Ladyhawk and his additional Southern California concepts, Hayek has expanded the visibility of modern Lebanese and Eastern Mediterranean cooking across the region.
Ladyhawk earned a place on the “Los Angeles Times’ 101 Best Restaurants” list, while “Los Angeles Magazine” named it the No. 1 Best New Restaurant and selected its mezze platter as Dish of the Year. In 2026, Ladyhawk placed No. 8 in “USA Today’s 10 Best Readers’ Choice Awards” for Best Hotel Restaurant.
The recognition reflects more than culinary technique. Hayek has created a restaurant that introduces diners to the generosity and shared-table traditions of Lebanese hospitality while demonstrating how those traditions can thrive within Southern California’s contemporary dining landscape.
Signature dish: Ladyhawk Mezze
The Ladyhawk Mezze captures Hayek’s culinary philosophy in a single communal presentation.
Freshly baked pita accompanies an abundant collection of house-made dips and small dishes, including silky hummus, smoky baba ghanouj and muhammara made with roasted red peppers and walnuts. Together, the components create layers of richness, acidity, warmth and texture.
Designed for sharing, the platter reflects the heart of Middle Eastern dining while showcasing the thoughtful preparation and polished presentation that define Ladyhawk. It gives newcomers a generous introduction to the restaurant and offers familiar flavors through Hayek’s distinctly personal lens.
Explore the 2026 Southwest Chef Series
This profile is part of The Best of the Southwest’s 2026 Southwest Chef Series, celebrating the chefs and culinary leaders shaping the future of dining across Arizona, Colorado, New Mexico, Nevada, Utah, Texas and Southern California.
