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.
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.
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…