Chef Robert Luna grew up in LAʼs Boyle Heights area where his mother cooked at local restaurants. Following high school, Luna attended Tri-Tech Culinary School and soon after he launched his career cooking for discriminating Angelenos. First, he landed the gig of executive chef at the popular Spanish-inspired tapas restaurant Cobras and Matadors. He currently helms Malo and the newly opened Mas Malo in downtown LA. Located in a 9,500-square-ft foot historic building, Chef Luna has taken on his most ambitious project to date.

About Malo
Malo's menu is impeccably prepared using solely fresh ingredients and a whole lot of love. We believe in great recipes, balance, and most importantly, consistency. Our kitchen’s ground beef and pickle tacos, burnt habanero crema salsa, and the bar staff’s no-compromise margaritas have been blogged about, mimicked, and consumed in enormous quantities from the day we first rolled them out. Since opening the original location in 2003, we’ve built Malo into a favorite Silver Lake dining destination with signature dishes including our made-to-order “chuey” chips, Mexican prepared corn, Shrimp Fundito, Ensenada Bacon Wrapped Shrimp, and braised chicken hard shell tacos.

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