About Elements
In February of 2005, Chef Onil Chibás launched Elements Events. In December of 2009, the much-anticipated Elements Kitchen restaurant opened in the same historic building as the Pasadena Playhouse on El Molino Avenue. The space was completely renovated from top to bottom to create a vibrant, warm and open restaurant with a cozy bar. Beautiful cut glass separates the dining room and the bar offering views of the full restaurant with a chef's table and an open exhibition kitchen.
Elements Events, now operating out of the El Molino offices, continues to provide high quality, full-service, professional catering & event planning for parties, weddings and events.
Elements is proud to bring to Pasadena a unique fare of new American cuisine. Having a passion for inspired food and exceptional service, Elements prepares fresh ingredients with classic French techniques and a wide range of international flavors.
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Onil Chibás grew up in New York City. While studying music at Boston University, Onil worked at several hotels and fine dining restaurants throughout Boston. The culmination of this work led to his selection on the opening team of Chef Lydia Shire's highly successful restaurant, BIBA.
In 1991, Onil moved to Los Angeles to follow another dream: being a filmmaker. He worked for more than a decade in animation with Disney Feature Animation, Sony Pictures and DreamWorks Feature Animation.
In 2003, Onil left the entertainment industry to pursue his life-long passion of food. Graduating top of his class from the California School of Culinary Arts, Onil accepted an externship at Joachim Splichal's flagship restaurant, Patina (at the Walt Disney Concert Hall).
Upon completion, Onil went on to launch The Elements Food Group - now comprised of a full-service events division along with Pasadena acclaimed restaurant Elements Kitchen.
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Alberto Morales, Elements Kitchen Chef de Cuisine, is a native of Cochabamba, Bolivia. After arriving in America in 2000, he realized his love for cooking and enrolled in the California School of Culinary Arts where he graduated top of his class and went on to complete externships with two of the most prestigious restaurants in Los Angeles: Bastide and La Cachette.
In 2006, he joined the Elements team, working under Chef Onil Chibás. Following a quick promotion to Sous-Chef, he was advanced to Executive Chef. Alberto brings to Elements an excellence at fusing classical French techniques with flavors from South America and his native country, Bolivia.
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