Louis Bayla

Executive Chef, Grain & Cane and Embassy Suites

Chef Louis Bayla brings a wealth of experience from Manhattan's renowned dining scene to Grain & Cane Bar & Table and Embassy Suites. Having cooked at Danny Meyer’s Gramercy Tavern and served as Executive Sous Chef at Andrew Carmellini’s Locanda Verde, Louis's culinary expertise shines through in every dish.

His passion for cooking, honed under top-tier chefs, celebrates the significance of fresh ingredients and the joy of bringing people together through memorable meals. Louis curates menus focused on seasonality and regional produce, thanks to strong relationships with local farmers and suppliers.

Chef Louis Bayla continues to elevate The Park's dining experience with innovative, ingredient-driven cuisine.