Rex Hale

Rex Hale

Corporate Executive Chef, LHM Hotels

Executive Chef for 360, Boundary and Basso at The Cheshire.

From the Farmhouse to Farmers Markets, Rex Hale knows good food begins at home. Trace Rex Hale’s interest In cooking to its roots and you’ll wind up standing in the bustling, heartland of a Missouri farmhouse where his grandmother spent summers cooking for up to 30 people.

 

Rex loves his profession. It has taken him around the world

and fueled his passion for cooking. His talents in the kitchen brought him early recognition, in 1990 Food & Wine Magazine named Rex among America’s rising culinary stars. The same year nominated as best Chef of the Midwest by the James Beard Foundation.   Rex has a resume that reads like a Who’s Who of great restaurants. He was executive chef at Brennan’s in Houston, The American Restaurant in Kansas City, Baby Routh in Dallas, The Cascades Hotel in South Africa, Jumby Bay Island Resort in the Antigua, Ojai Valley Inn & Spa and Little Dix Bay Resort in the British Virgin Islands. Rex discovered the beauty of Central Coast living while In Ojai. He created “California Coastal Harvest” for the bounty of food and wine available in the Central Coast.  At the time Rex also received recognition from the James Beard Foundation. Wine Spectator described Rex’s cuisine as an amalgam of his cooking experiences. “He studies the culture behind the regional foods and incorporates that country’s philosophy into his cooking. Rex shows respect for the seasons and for ingredients yet cooks with a restraint

that’s uncommon.”

Three Sixty, he has crafted an innovative small plates menu that focuses on sourcing products from premier local farmers and ranchers. Hale has been closely involved with Restaurant before it opened and his passion for ingredient-driven food is reflected in the menu for Boundary. Whenever possible, he sources and utilizes products from local farms, sustainable fish mongers and environmentally responsible meat programs. He is dedicated to cultivating those relationships with local vendors, and to training and growing his team to have the same passion.