Cassidy Hallman

Culinary Craftsman

Since the beginning of his journey in this field, his dedication and motivation to grow have led him to exceptional projects and experiences. He is grateful for a profession he is passionate about, and here are some examples of his greatest achievements.

With over 10 years of experience working in kitchens like Postrio, Bouley, Momofuku & The Hotel Pulitzer, Cassidy has had the opportunity to learn what it takes to earn Michelin stars and diversify his cooking approach. He has enjoyed being able to work with some of the greatest Chefs around the world and travel to understand food and its origins. From growing up in California to spending over 10 years in NYC and living in Europe, he has always pushed to make memorable food that can exist for years to come. He would like to call his style of cooking Contemporary Modern Cuisine. He is all about classics and understanding techniques and using that knowledge to repurpose dishes. He believes there is a certain place for all types of food and as a Chef it is his job to deliver the best experience for the concept. He feels that to truly be happy as a Chef it takes the fortitude to be able to adapt and adjust, amidst the evolutions of Fine Dining or even during the times of the pandemic. In 2019 he was the Executive Chef of Wismettac USA (formally known as Nishimoto) and was given the opportunity to understand the process of delivering products on a global distribution level & create products with co-manufacturers, as well as spending a great amount of time in Japan honing his skills.  

In 2021 he launched the LOMIS CULINARY CONCEPTS. In what first started off as a private dining experience that served groups of up to 16 people with a 10 course tasting menu & beverage pairing in an exclusive setting in the Hollywood Hills has now turned into a business that offers everything from Catering, Private Chef services, Culinary Consulting & Private Jet In Flight Catering Services.

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It is his mission to deliver the highest quality dishes utilizing the best ingredients from top purveyors and local farmers markets. Hospitality is a part of who Cassidy is, so it only makes sense that he ended up becoming a Chef. Cassidy was inducted into the Slow Food Sicily Club in 2017 and has earned multiple awards and coverage from all over the world.

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Please take a moment to check out his portfolio, and get in touch with any questions or inquiries.