Meet Lord Maynard Llera of Kuya Lord in La Canada Flintridge

Today we’d like to introduce you to Lord Maynard Llera. 

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I was born and raised in the Philippines and moved to the United States in 2004 to study culinary arts, with the goal of opening a restaurant influenced by the culture, traditions and flavors of my home country.

I graduated from the Culinary Institute of America in Hyde Park, New York and subsequently began my professional career at The Green Room, a Forbes Four-Star French fine-dining restaurant in Delaware’s renowned Hotel DuPont.

After moving to Los Angeles, I worked alongside Chef Neal Fraser of Grace and Redbird where I was introduced to French-American cuisine with a California flair. I also worked with Chef Nyesha Arrington at the Wilshire Restaurant.

While working stints in some of LA’s most celebrated kitchens including Republique, and serving as Chef de Cuisine at Fi’lia by Michael Schwartz, I was given the opportunity to serve as Sous Chef for the opening of Chef Ori Menashe’s Italian restaurant, BESTIA. There, over the course of four years, I meticulously honed my skills and expanded my palette in Italian cuisine.

In 2017, I was hired as the Culinary Director of The h.wood Group and opened seven restaurants in a span of 10 months: Mason Chicago, Mason Santa Monica, 40 Love, Slab, Alice Kitchen, Harriet’s, and Petite Taqueria. I oversaw all culinary consultations on the food creations and development at The h.wood Group’s premier signature establishments – The NICE GUY and Delilah.

I have been wanting to open up my own Filipino restaurant that is why I am currently introducing my own Filipino food concept as “Kuya Lord” … a traditional Southern Tagalog cuisine using classic techniques.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
It has never been a smooth road, considering the fact that I came from the Philippines, going to culinary school as an international student in the US. My initial goal back then was to get a green card and stay here for good. So while studying in NY, I have to work part-time as a cook after school to get some cooking work experience. In order for me to find a sponsor for my green card, I need to prove them that I can do the job.

Before going to culinary school in 2004, I experienced hardships here in the US such as when I started working at Jollibee in Norwalk, California. I worked in the kitchen as a fry cook and sometimes, as a Jollibee mascot. I realized, there was nothing easy in life and sometimes you just have to take the challenge to move forward and achieve my ultimate goal. 

Like every old-school chefs, I started from the bottom and worked my way up. What motivated me to move forward was my goal. And with patience, determination and humility, I was able to surpass all those challenges I have encountered along the way. 

 

Kuya Lord – what should we know? What do you do best? What sets you apart from the competition?
Kuya Lord will operate under three restaurant concepts, one of which is the “panciteria” – a fast-casual Filipino noodle shop.

I specialize and focus on Southern Tagalog cuisine using classic techniques I have learned throughout my culinary journey here in the US.

I was born and raised in the Philippines, so I grew up eating authentic Filipino food, hence, I have acquired sophisticated palate when it comes to a wide variety of Filipino dishes. This flashbacks my childhood memories.

What is “success” or “successful” for you?
For me, success is being able to achieve my goals and dreams in life, being able to attain the feeling of being contented, being able to give back to my community, and inspire young upcoming chefs to lead them to the right path as when I was once in their shoes. 

Contact Info:

• Address: La Canada Flintridge
• Email: [email protected]

Image Credit:
Galdones Photography, Nick (IG @36dimension)

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