Chef Q&A: Ricardo Zarate of Rosaline
“My goal is to make people fall in love with Peru through my food.” – Chef Ricardo Zarate of Rosaliné
Chef Q&A: Greg Horos and Melissa Rosen of Locali Healthy Convenience
Greg Horos and Melissa Rosen, co-owners of Locali Healthy Convenience, say, “If 7-Eleven and Whole Foods had a baby, Locali would be it!”
Chef Q&A: Samuele Pricoco of Cecconi’s
We visited Chef Samuele to discuss his Italian roots, cooking techniques, and Southern California’s amazing produce.
Chef Q&A: Sergio Juarez of Tortilla Republic
Tortilla Republic is known for bold, fresh flavors and modern Mexican dishes that pair well with their very popular spicy margaritas. The restaurant reflects a polished aesthetic inspired by the owner’s travels to Mexico, while the…
Chef Q&A: Sam Baxter of Connie and Ted’s
Executive Chef Sam Baxter, a native Angeleno, cooks New England dishes with the freshest seafood and the simplest of preparations to highlight the natural flavors of the sea.
Q&A: Architect and Designer Gulla Jónsdóttir
Dynamic and driven, Icelandic-born Gulla Jónsdóttir is the principal of her namesake architecture and design business, and also sits on the board of the West Hollywood Design District as the Arts Chair.
Artist Spotlight: Katie Brightside
Meet British artist Katie Brightside, who talks about her work and shares her perfect West Hollywood day.
Spotlight: Justin Campbell of h.wood Group
They say that that cooking is both science and art, and that certainly extends to mixology. When I mentioned that term to Justin Campbell, Bar Director of the trendsetting h.wood Group, he reacted a bit as…
Q&A: Marco Pelusi of Marco Pelusi Hair Studio
Marco Pelusi, a West Hollywood salon owner and colorist who counts many celebrities among his clientele, points to a single “aha” moment that kick-started his career.
Chef Q&A: Louis Tikaram of E.P. & L.P.
Chef Louis Tikaram is known for creating flavorful dishes that put a modern spin on traditional dishes. He grew up in Australia but was able to explore his Fijian and Chinese heritage through cooking. Here, he…