Attila Bollok is the newly installed chef de cuisine. Bollok grew up in New York, but it was during visits to his parents’ native Hungary that he discovered the pleasures of cooking alongside his grandmother.
As a teenager, Bollok apprenticed at the French restaurant La Caravelle. After briefly pursuing a literature degree, he decided to study at the French Culinary Institute (now known as the International Culinary Center).
Bollok worked at Fishtail by David Burke and Rouge Tomate in New York before moving to Los Angeles and landing at Scott Conant’s Scarpetta. He joined Comme Ça last year as sous-chef and was recently promoted to chef de cuisine, overseeing the Melrose Avenue restaurant’s seasonal, French-inspired menu.