Chef Rigo Salas and the farmers-market table

The culinary program at Yār on the Lake is led by Chef Rigo Salas, whose career spans some of Southern California’s most respected kitchens.

Where he has cooked

• Luxury hotels: the Four Seasons and The Beverly Hills Hotel.

• Chef-driven restaurants: Cleo at the Redbury and Superba.

Along the way he developed a culinary style rooted in refined technique, Mediterranean influence, and ingredient-driven cooking.

Farmers markets first

At Yār, his philosophy centers on sourcing from Southern California’s vibrant farmers markets and allowing fresh, seasonal ingredients to speak for themselves. Each dish reflects a balance of clean flavors, thoughtful preparation, and a seamless experience from the moment guests arrive.

The menu evolves with the seasons, bringing together vibrant vegetables, fresh seafood, bright herbs, and balanced flavors, and it is made to be shared around the table.

A few plates to look for

• King Salmon with grilled asparagus, Sumo tangerine relish and soubise sauce.

• Burrata & Farmer’s Market Peaches with Balik tomatoes, arugula pistou, Marcona almond and black sesame seed brittle.

• Lavraki Whole Branzino with htipiti, pickled fennel, minted peas and carrots, and Cara Cara relish.

• Watermelon Salad with compressed watermelon, cucumber, yuzu lemon vinaigrette, Bulgarian feta and organic herbs.

The menu follows the seasons; see what is on it now on our menu.