Team behind this great program

Robert Biebrich

Robert Biebrich

Robert Biebrich, Regional Executive Chef for Legends Hospitality where he oversees all accounts in the West. Prior to this he was Senior Executive Chef at SOFI Stadium where he worked with culinary professionals in the Los Angeles area for the better part of a year on developing the entire culinary program at LA’s newest stadium. Robert, alongside Legends’ Vice President of Culinary Innovation, Gretchen Beaumarchais, has cultivated an authentically Los Angeles fare throughout the stadium, from Local Eats, to clubs, suites and everything in-between.

Before SoFi Stadium, Robert was Executive Chef at Angel Stadium for six years, where he led a team of talented culinary artists, who constantly developed new food concepts and fulfilled the ever-changing menus for more than three million guests each season. In addition to his duties at Angel Stadium, Biebrich is part of the Legends regional culinary collaboration team that supports properties in the Los Angeles market.

Robert began his career at the Martini House in St. Helena, CA, before moving to The Restaurant at Meadowood in St. Helena. He then spent time in Orange County with Montage Resorts and as an Executive Chef and Food & Beverage Director for Aliso Creek Inn in Laguna Beach.

A California native, Biebrich graduated in 2003 from the Culinary Institute of America in Hyde Park, New York.

Sean Dent

Sean Dents

CAREER

Sean Dent’s culinary career spans more than 35 years in the hospitality industry around the world, including five star hotels and restaurants, private city clubs, cruise lines, catering and consulting, and food service as well as a private chef for LA elite.  Likewise, Dent’s education and professional training is global, covering Ryde TAFE  in Sydney,  Australia, Johnson & Wales and Nova Southeastern universities in Florida; apprenticeships under some of Australia's most iconic industry leaders. Sean's last position in his homeland was at BANC restaurant as a sous chef under Liam Tomlin; Movenpick Hotel Company in Zurich Switzerland; Carnival Cruise Line College: F&B training, service and management programs; International Trade certificates, Commercial Cookery, Center for International Trade Development, and various culinary arts programs under masters. Sean is also Active in the Los Angeles chapter of Chanie Des Regisseurs. At present Sean is working on his International Sommeliers Guild certification.

COOKING AROUND THE WORLD

Sean Dent has infused flavors from his global travels from his native Australia to Los Angeles where he made his new home in 1999, his travels get placed in his dishes and recognized by the media and diners. Notably as the Executive Chef at Drago Culinary Productions owned and operated by the Los Angeles Famed Drago brothers. Dent created and drove culinary global culinary experiences with the blend of Italian influence at the world class Petersen Automotive Museum, which boasts Four floors and more than 300 vehicles, specializing in automobile history and education. It is also home to the newest addition to the fantastic Drago Restaurants, Drago Ristorante. All eyes were on Dent when appointed as the Executive Chef at the CIRCA 55 Restaurant at The Beverly Hilton.  Revitalized in 2006 under new ownership, Dent relaunched the famed hotel pool dining room, which played host to Hollywood parties such as the Golden Globes.  Other iconic L.A. hotels and restaurants included the iconic House of Blues on the Sunset Strip, Le Merigot Santa Monica Beach Hotel; and Citrus Los Angeles by Michel Richard, a French-born chef, was one of the top restaurants in Los Angeles for more than a decade. An entrepreneur, Dent delved into custom-tailored catering and consulting with launched Eaternity Hospitality by Chef Dent, as well as consulted as a contractor at LifeWorks Restaurant Group at Google in Santa Monica, and at the Catalina Island Resort Company. 

Ewanda Jackson

Ewanda Jackson

Karas Klorissa

Klarissa Karas

Klarissa Karas brings a wealth of hospitality industry experience combined with her passion for sports and entertainment to the role of General Manager for Legends Hospitality.

Klarissa joined Legends in June of 2021 and served as the Director of Education for the Los Angeles Hospitality Education Center and opened the school to its first class of students in early 2022. In addition to serving as the DOE, Klarissa supported the opening team at SoFi Stadium to the fans, Superbowl, catered events for Local LA, and other Legends Hospitality events.

Klarissa began her career in the hospitality industry working for Americrown supporting NASCAR special event venues around the country. She continued
her presence in the sports and entertainment space in Washington D.C. as the Director of Concessions for Levy Restaurants at the Washington Nationals
Ballpark and Verizon Center.

After her distinguished time in Washington, D.C. Klarissa joined Aramark and served in various hospitality roles in both premium and concessions capacities at its Southern California venues. Klarissa’s last role with Aramark was as the General Manager for the Anaheim Convention Center (ACC) and opened the North Building expansion for ACC. In this role she served as the key leader for the ACC site and community.

Klarissa has a strong record of demonstrating venue growth, leveraging partnerships, team building, and overall venue management. She is a leader
in her field, supports the community and strives for success. In addition, she currently contributes to the Legends organization as the Vice President of the
League of Legendary Women, which is an organization that is nurtured by the Diversity and Inclusion team.

Klarissa earned a Bachelor of Arts degree in Spanish with minors in Economics and Sociology from St. Lawrence University in Canton, N.Y. and is from upstate New York.

Naris Mardirosian

Naris has a wealth of knowledge expanding from TV production to food and everything in between. Some of the show credits are kitchen nightmares, BBQ pit masters, monster kitchen, bar rescue, Tori and Dean family thanksgiving, cutthroat kitchen, Martha & Snoop’s potluck dinner, Terry crews saves Christmas, Iron chef showdown, iron chef American 13, eat your heart out, hell’s kitchen, among others.

Throughout her career Naris has expanded her knowledge into the private chef’s world for the past fourteen years providing exquisite delicacies and careful thought out menus to prominent figures in the Hollywood entertainment and food industries. Her passion for food perfection is undeniable as she constantly seeks out ways to further develop herself and others within the food service industry.

As a Culinary Institute of America alum as well as University of Nevada in hotel concentration Naris continues to hone her skills by also working as a Bakery manager with the Bouchon family.

Eric Petterson

For more than 30 years, Eric Petterson has been making magic happen in the restaurant and entertainment space, blending his passion for art and culture. In his early years, he worked as a model and actor, spending a lot of time in front of a camera at modeling gigs around the globe. When he made the jump into the restaurant business, he quickly became a name to know in the NYC restaurant scene, with his most famous spot – Coffee Shop – becoming a cultural sensation through multiple appearances on HBO’s Sex and the City after opening in 1990. The restaurateur served the Union Square community and beyond for 28 wonderful years, before eventually bringing his talents out west to Los Angeles. To honor the love and appreciation of Brazilian culture he developed throughout his years of traveling, Eric and his business partner Almir opened Tapizon in early 2021 in the intimate beach town of El Segundo, bringing its “Tropi-Cali'' cuisine that fuses the vibrant flavors of Brazil’s Amazonian ingredients with the offerings of local California farms.

Derrick Pipkin

Derrick Pipkin is the owner of Pips on LaBrea, an enchanting Mid-City restaurant featuring live jazz music, delicious food, and quality drinks. Derrick is a proud Los Angeles native who, in his teen years, was popular amongst peers for his charm and flare for entertaining friends via social gatherings and house parties.

In the mid-90s, Derrick founded the original 20-year Party in Palm Springs annual weekend getaway and the noteworthy Mother’s Day Jazz Concert that ran for over 12 years at the legendary Ford Theater. After several years of using his gift prevailing in the marketing and promotions scene, both locally and nationally, Derrick took a leap of faith during a time when the country was on a downward economic spiral and began the business venture of opening his very own restaurant. 

With no prior restaurant knowledge, Derrick chose a location at which he dined many times as a child with his beloved grandfather and transformed it into what is now the most popular jazz restaurant in the city of Los Angeles. 

Since opening it’s doors in 2009, Derrick admits that Pips on LaBrea has faced several challenges. The establishment has endured many of the common obstacles that many small businesses experience ranging from staffing changes, financial hardships, adhering to regulations, building maintenance, etc. However, Derrick has been resilient in being resourceful with overcoming these obstacles, learning many lessons along the way. With no previous restaurant experience, he credits the continued support and constructive feedback of the community in which he serves as being the main source of his success. He is also confident that his humbled desire for providing a quality venue for his community is what has propelled him to continue striving as a business owner. 

Currently Pips on LaBrea features a nightly lineup of live jazz performances and entertainment accompanied by a menu of delectable food options for diners to choose. Master Chef Luis Carrizo Salvat has been with the restaurant since day one, preparing gourmet dishes at great prices with pride and passion. The venue has 2 full bars including a gorgeous patio bar decorated as a botanical garden paradise. A cigar lounge is located on the upper patio deck for cigar aficionados to enjoy. Although closed on Mondays, Tuesday through Sunday starting at 5PM, the restaurant presents a different musical talent each evening. Since its opening, an array of amazing musicians have performed at Pips on LaBrea. One of the most memorable performers was the legendary Barbara Morrison, who performed at Pips on LaBrea each week until her untimely passing in March 2022. Pips on LaBrea presented its performing stage in honor of her memory, now known as the Barbara Morrison Stage. 

Pips on LaBrea has been featured in a wide range of news media articles; boasts great consumer reviews online; is #1 search result on Google search for local Los Angeles jazz restaurants; and winner of the 2021 Black Plate Awards for Best Restaurant in Los Angeles. Pips on LaBrea is known as a favorite local’s venue with a diverse crowd, and many returning regulars. 

Derrick would like to continue to grow Pips on LaBrea as a staple in the community. He is constantly implementing new strategies and systems to improve the growth and flow of business. Derrick, staff, and friends welcome anyone seeking a fun, fulfilling dining experience in a beautiful ambience with good vibes to come enjoy an evening at Pips on LaBrea!

JT Walker

JT Walker is an Executive Chef at SoFi Stadium for Legends Hospitality. While with Legends Hospitality, JT was an Executive Sous Chef opening SoFi Stadium and assisting with the transitioning of Ball Arena to a Legends Hospitality property.

Prior to joining the Legends team, JT has been the Executive Chef for different major branded hotels, large offsite catering companies, as well as opening restaurants in Southern California. JT started his career in Huntington Beach while attending Orange Coast College in their ACF Apprenticeship program.

Chef Jesus Cibrian

Chef Jesus Cibrian has had a remarkable path over the course of his 35-plus year career in the Culinary Arts.

Chef Jesus began his formal training at “Conalep” a Vocational School and “Secatur” Cooking School in Puerto Vallarta, Mexico. He then pursued further studies at the California Culinary Academy in San Francisco.

He earned the prestigious “Pro Chef I & II” Certifications from the Culinary Institute of America at Hyde Park, NY

He traveled the world, experiencing foods of many different cultures, as a Chef for Royal Viking Line cruises.

Chef Cibrian served as Senior Executive Chef for the 2004 Greece summer Olympics, earning him official proclamation from Governor Kenny Guinn of Nevada, “Chef Extraordinaire and a Nevada Treasure.” Chef Jesus also holds the “Certification of Recognition” from the Mexican Consulate in Phoenix AZ.

Throughout his career, he has had the opportunity to serve such dignitaries as: President Barack Obama, President George W. Bush, President George H. W. Bush and President Bill Clinton.

As a valued member of his culinary team, Chef Jesus was trusted to oversee the culinary expansions of the Convention Centers in Las Vegas, NV, Santa Clara, CA. and Phoenix, AZ.

He served as Executive Chef for the Carnelian Room in San Francisco, CA. As a result of his dedication, Carnelian Room experienced one of the most successful years in their history.

Chef Cibrian, on 2016 was the Senior Executive Chef for the historical anniversary 50th Super Bowl, hosted at the Levi’s stadium Santa Clara, CA

Chef Jesus loves getting to know people as much as he loves creating food. He has an energized way of speaking to you. That energy carries over into the kitchen when creating a stunning dish of food, blending bold culinary artistry with diverse, local, and culturally flavored influences.

On April of 2016, Chef Cibrian started working at the T-Mobile Arena in Las Vegas and a short year later the Arena was the Home of a new Hockey Team that in their first season were at the NHL Stanley Cup final.

Year 2020 Chef Jesus was part of the opening culinary team as a Senior Chef for the New NFL Allegiant Raiders Stadium in Las Vegas, NV

On the Summer of 2021 Chef Cibrian was named the new Director of Culinary at the Long Beach Convention & Entertainment Cent