Attila Bollok, Chef de Cuisine
Comme Ça Chef de Cuisine Attila Bollok felt the pull of the kitchen at a young age. During visits to his parents’ native Hungary, he discovered the pleasures of standing at a stove while cooking alongside his grandmother at her home on the outskirts of Budapest. This love of food was further influenced by both his father—a contractor and realtor by trade who was an inspired cook—and the fine restaurants that dotted his hometown of New York City.
As a teenager, Attila made his first foray into a professional kitchen, earning an apprenticeship at the celebrated French restaurant, La Caravelle. Though his responsibilities were mainly doing prep work, the experience proved to be very important, and after a short stint majoring in literature at City College of New York, Attila decided to pursue his culinary passion fully. He went to study at the French Culinary Institute (now known as the International Culinary Center), graduating in 2008. After graduation, Attila worked in some of New York City’s finest kitchens, including Fishtail by David Burke and Rouge Tomate, before moving to Los Angeles and landing at Chef Scott Conant’s Scarpetta.
In 2012, Attila joined the team at Comme Ça in West Hollywood as Sous Chef and in July 2013, he was promoted to Chef de Cuisine. In addition to maintaining the day-to-day operations of the kitchen, Attila works alongside Comme Ça’s Chef/Owner, David Myers, to craft the restaurant’s creative, seasonal, French-inspired menu.