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My Menu

Robert Hohmann, the new Chef de Cuisine at Hotel del Coronado’s 1500 Ocean, dishes on his favorite foods, drinks, and hot spots.



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Hotel del Coronado Chef de Cuisine Robert Hohmann

Coffee or tea? I really only drink espresso drinks, and only on my days off. I don’t like feeling dependent on the caffeine, even though I really love coffee flavor.

One condiment that makes everything better? Mustard.

One herb that makes everything better? I love fresh bay leaf. I feel like it gives an underlying umami to just about anything you add it to.

Sweet or savory? Savory. Salt and vinegar are my friends. During the day I taste all the different salts I have [at the restaurant], just for fun.

Favorite fast food? I really enjoy Wendy’s chicken sandwiches and chili more than any other fast food. Carl’s Jr. chicken is good, too.

Go-to cocktail? Champagne. Perfect for any occasion. If that’s unavailable, Stoli Elit Vodka martini—dirty, extra olives.

Protein of choice? Ribeye steak, rare to med-rare.

Favorite spot for dessert? Pizzeria Mozza in L.A. has the best desserts I can remember.

Favorite afternoon snack?  Roast beef sandwich, mayo, hot sauce, provolone, vinegar, salt and pepper.

Place you like to blow off steam? My garage. I have a full heavy bag, speed bag, and judo mats set up so I can train 30 minutes a day… well, at least three to four times a week.

When you open a menu, the first thing you look for is… unique items and ingredients. I really look forward to chefs stepping out of the norm and defining their own cuisine.

Favorite farm? Jacobsen Farms in Napa Valley. Locally, I like Crows Pass.

Favorite healthy food choice? Falafel and gyros. I love garbanzo beans. Hummus and pita chips. Garbanzos with olive oil, balsamic, salt, and pepper. Delicious.

Favorite bar? 7th & Grand. I haven’t been to the one here yet, but I love the one in downtown L.A.

Favorite restaurant ever? My favorite restaurant ever is Le Calandre in Padova, Italy. Amazing!

Philosophy that you try to put into every dish? The dishes should speak for themselves, with integrity, beauty, bold flavor… exciting all of the senses.

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