Collin Crannell
Executive Chef

A resident of Southern California since he was 11 years old, Executive Chef Collin Crannell is the consummate food lover. Since returning to Los Angeles, after training a year in Paris, France, Crannell has worked some of the finest California restaurants and he has over 20 years experience. His passion for his profession is obvious and has enhanced every restaurant he has worked in.

Originally trained as a painter and graphic artist, Crannell was drawn to the creativity and adrenaline rush of being a chef. Crannell now exploring the edible arts, has developed a cuisine that uses only the freshest ingredients in a simple yet elegant way. While he began his culinary journey in Paris at the Provencal shrine, La Bastide Odéon, Crannell’s appreciation of all things French did not stop there. Stateside, he honed his Cal-French tendencies as sous chef under the legendary Joachim Splichal at the original Patina. There, the connection between local ingredients and French sensibilities became fully realized. The renowned farmer’s markets of SoCal would become a dominant influence in his contemporary Californian cuisine.

Early in his career, he was given rave reviews by Los Angeles Magazine as a “master in the making.” Crannell developed an amazing working knowledge of all things seafood from Michael Cimarusti of Providence while working with him at the Water Grill. During his two-year stint as chef de cuisine, he learned where and when to find the best seafood that the world has to offer. Then he worked as Chef at the High end Italian Restaurant, La Botte in Santa Monica. The Restaurant received the prestigious one star Michelin award for 2008.

Currently as the Executive Chef of The Lobster, he has elevated the cuisine there to a higher level.
Still found in the morning walking the Santa Monica farmer’s market, Crannell is noted for his die-hard use of the freshest seasonal produce, fish-mongers, and artisanal purveyors to create dishes that are approachable yet refined.