Ria Dolly Barbosa

Executive Chef/VP of Culinary Ria Dolly Barbosa has combined her traditional French culinary education with the Filipino flavors of her heritage. In 2018 she was nominated for Eater LA’s “Chef of the Year”. Beginning her training in the time-honored French kitchens where hard work and initiative are expected, Ria is a product of The Mansion LV, Lutece LV,  Michael Mina LV and Daniel Boulud Brasserie LV where she was on the opening team. 

Ria’s first major culinary accomplishment was opening Sqirl. With her team, they propelled the unconventional spot to notoriety. After Sqirl, Ria went on to launch the year-long residency WILD at Canelé. At WILD, Ria continued her playful and experimental style, incorporating fresh, local produce, and infusing the expansive range of the Filipino flavors she grew up eating. The year-long residency at Canelé was a success with food critics and diners alike. She then rejoined former Sqirl colleagues Kyle  Glanville and Charles Babinski to open the Los Feliz branch of Go Get Em Tiger. After her time at GGET, she joined Sydney based Paramount Coffee Project to oversee the opening of their expanded offering at The Row in Downtown Los Angeles. Ria is currently overseeing Downtown L.A. restaurant Petite Peso and production and build-out of Peso Goods.