Restaurant Consultant

An accomplished chef, Alan now works as a resturaunt consultant. His clients have included: Pensiero Ristorante, Cinetopia, Cobb Theatres' CinéBistro, and Live Nation Regular Guy Golf Tournament, The Shelbourne, A Renaissance® Hotel Dublin, Ireland.

Pensiero Ristorante



Cinetopia is a state of the art luxury movie theater and entertainment complex that exceeds all current movie going experiences and amenities, providing a variety of high end entertainment options under one roof.

All theaters are equipped with high definition digital movie projection, the finest Klipsch horn studio system speaker technology in the industry and superior overstuffed leather reclining chairs.

Baby Arugula with Red Shiso, Avocado, Grapefruit, Roasted Chioggia Beet, Grilled Fennel, Edamame, Chives, Honey Goat Cheese, Sunflower Seeds and Radish Sprouts with Yuzo Kosho Vinaigrette

The facility is also home to Vinotopia Restaurant and Wine bar, overseen by award winning Chef Alan Lake and features his take on Trans World Tapas and stocks over 110 bottles of fine wines by the glass, all rated 90 or above by leading authorities.

A sunken fireplace, tropical garden and art gallery round out the ambience. In our three "Living Room Theaters" waitstaff deliver and serve all food and wines pre ordered from Vinotopia.

Chef Alan Lake will oversee the entire food operation throughout the 36,000 square foot complex and was the force behind Chicago’s East Bank Club and Los Angeles’ Sunset Marquis Hotel and Villas. His accomplishments include: Mobil 4 Diamond Award for "Outstanding Restaurant", 3 1/2 Stars Palm Beach Post, 3 Star rating California Food Writers Association, 3 time winner "Garlic Chef" competition in Delray Beach Florida 2001-2003. He has participated in numerous "Great Chefs of LA" events and was the first American Chef to work at the French Consulate in Los Angeles.

Composed Salad of Dungeness Crab with Mango, Avocado, Asparagus and Hearts of Palm with Toasted Pinenut Vinaigrette

He is the Author of "Heavy Breathing… Seduction by Garlic" – A compendium on Garlic and cookbook. He has been chef to private clients in France, Canada, Chicago, Los Angeles, Maui and Phoenix as well as Guest Chef at Charlie Trotter’s in Chicago 04/04. In 2001, Chef Lake studied traditional Japanese cuisine working at "Izakaya Hiwatta” in Ichinomya Japan. During 2003 he traveled to Zurich Switzerland working as Chef d'Cuisine at "Purpur" a nightclub and restaurant in the old city across from the Opera House, specializing in trans-world cuisine.

Chef Lake will be bringing his personal cuisine based on his theory of "Jazzfood" to Vinotopia. Lake, a lifelong musician and artist, as well as a chef, coined the term “Jazzfood” in regards to his food because of the similarities he found in the two mediums of Music and Food and explains it as “solid technique based on tasteful improvisational skills”.

He hopes you’re hungry and wishes you "Bon Appetit".

Sashimi Grade Tuna Nori Tempura with Wasabi Aioli, Siracha Sauce, Tobiko, Chives and Asian Slaw