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.
Vista Murphy, General Manager
What’s the most inspiring part of your job?
Just anyone can say that their colleagues are inspiring and passionate once you get to know them. For me, this is clear as soon as looks are exchanged. The chefs and staff I work with are motivated, compassionate, and so creative that each day of work is new, exciting, and demanding. This team provides support and challenges that help us grow as a unit to make Comme Ca the best restaurant it can be. This is a true extension of family!
What is one of your earliest food memories?
The holidays were always a huge cooking event for my family. I grew up celebrating two different sets of holidays for two religions but my favorite items to make with my mom and sister were for Chanukah. We did latkes every year with different fixings and side dishes that consisted of couscous, butternut squash, and other wonderful harvest flavors. This time of the year always brings loved ones together and I loved to celebrate the 8 days of lights around food.
What’s the most enticing reason to try Comme Ca?
If you’re looking for a restaurant in Los Angeles with the whole package, this is the place to be. The ambience is set with dim lighting, white banquettes show off the French bistro style, and upbeat music sets the mood. The menu is comprised of uniquely created dishes that offer upsacale yet approachable French dining, which is only completed with our extensive wine list and Prohibition era bar. This is the place to see and be seen, and enjoy friendly service during the whole experience.