Chef Percy acquired his love of cooking from his Dad who was a cook in the Navy. As a youngster, he always wondered what all those spices on the spice rack were used for. This curiosity led him to exploring the many types of ethnic cuisines that southern California had to offer. From there, he attended the California Culinary Academy in San Francisco then worked for Roy Yamaguchi where he was part of their national opening team and Chef Partner. Prior to coming over to the Hotel Republic, he spent many years with Chef Bernard Guillas running the Shores Restaurant. Chef Percy brings his eclectic mix of SoCal cuisine with an Asian twist.