About Chef Rudy
Rodolphe Beuve, Rudy
From a very young age, Rudy stood out to his parents as a keen observer with an inclination to imitate the process of any artisan that fell under his gaze, from manual laborers and builders to cooks in the kitchen.
He began his culinary training at the age of 16, spending four years working at Michelin Star restaurants including Au Crocodile and Au Cygne prior to graduating from Culinary school of Strasbourg in France.
He left his hometown of Strasbourg to move to Paris at the age of 20 to work with world renowned chef Joel Robuchon. At 23 he moved to Los Angeles to work under chef Travis Lett at Gjusta. Early on in his career as a chef, Rudy recognized that his skillset was best matched for kitchens that prioritized the freshest ingredients, great working conditions, cleanliness, organization and team camaraderie.
After spending eleven years working with standout chefs around the world, Rudy decided to branch out on his own. Bringing best practices from his experience in top rated kitchens, combined with his own instincts, expression and creative approach, Chef Rudy aims to create a shared space with boundless possibilities designed to surprise and delight customers with a new kind of dining experience.
About Pedro
Raised by one of the biggest names in the skateboard industry in Brazil, Pedro was around all his dad’s companies from each of their foundations through to established success.
By the age of 18, he started running the biggest skateboard event in the country, leading a staff of 23 and hosting 650 athletes per weekend. After 2 years of university at PUC in São Paulo studying business administration, Pedro moved to California and right away started working in the food industry, one of his biggest passions since he was very young.
His career now turning to the bar and liquor world, Pedro was trained by some of the biggest names in LA: Julian Cox and Nick Myers. He
worked the Oscars, the Grammys and the Emmy award show parties. He was part of the opening team at Scopa and created cocktails for the menu at The Rose Venice, where he took the lead at the bar after their reopening. He was pointed out many times to the Chef Rudy at Gjusta where the two met and started exchanging knowledge and sharing common passions like surfing, skateboarding, and food.
Together they envisioned a changed approach to the restaurant industry allowing for a more sustainable way of doing things. The idea at LGO is to not waste food, minimize our footprint, and use spaces that
aren’t been used, bringing life, good vibes, and as always, good food.
