ONDA

710 Wilshire Blvd
Santa Monica, CA 90401

Onda is now accepting job applications
hello@onda.la


OPENS  OCTOBER  2019 

 
A neighborhood restaurant in conversation between two sister-cities, Los Angeles and Mexico City, focusing primarily on the seafood of the Pacific using ingredients from Mexico and the farmers markets in Los Angeles.

Serving breakfast, lunch and dinner that play with the many cultural crossovers of its chefs’ origins, Onda merges truly sustainable practices and ingredients with innovative, playful, craveable food that you want to eat every day.



CONTACT

JOBS
hello@onda.la

PRESS
press@onda.la








Executive Chefs
JESSICA KOSLOW 

(Sqirl)
GABRIELA CÁMARA
(Contramar, Cala)

CDC: Balo Orozco
(formerly from: Hartwood, Sqirl, Cala)
GM/Somm: Erin Rolek
(formerly from: The Bachelor Farmer)
Pastry Chef: Jess Stephens
(formerly from: The Modern, Empellon)
AGM: Mackenzie Hoffman
(formerly from: The Four Horsemen)
Senior Sous: Andrew Ponce
(Formerly of Bestia)
Junior Sous: Marco Mitre
(Formerly of Spago)
AM Manager: Daniel Martinez
(formerly from: Manresa Bread)
Lead Bartender: Kyle Bailey
(formerly from: Amor y Amargo)

ONDA’S MISSION STATEMENT

To offer a voice of hospitality from service to quality of experience with a real consideration for sustainability, providing a "neighborhood of the world” that can speak to people from everywhere. We offer a menu derived from a multi-cultural perspective that filters uniquely sourced ingredients from Mexico through a lens of L.A. dining, deeply rooted in the fermentation and textures of Sqirl.







710 Wilshire Blvd.

The building is a historical 1930s Spanish Colonial landmark.

We designed the restaurant to maintain its original facade and historical quality while modernizing the space—for example with panelites, allowing in lots of natural filaments of light—and adding playful, cultivated elements like a Wentrcek-Zebulon host stand and staff uniforms designed by Eckhaus Latta.