Ebell & Team Shot
Ebell & Team Shot

About Us

The "Service Experience"

Many of our servers and bartenders have worked for Très L.A. for five or more years. Clients love seeing familiar faces and they will regularly ask us for servers that they know personally. We don't use staffing agencies and all of our servers are required to go though service training before they step on the floor for us. We want to ensure that you will always have a knowledgeable, professional staff of ladies and gentlemen with positive attitudes.

The "Chef Experience"

We will send you a custom menu based on information that you provide on a menu questionnaire, but you will always have an opportunity to discuss your menu with our Chef in person or on the telephone. We want you to explore all of the possibilities of your menu and to create ideas as a collaborative effort based on your taste and budget. 

There is never a dull moment at the Très L.A. kitchen as we are constantly testing, compressing, dehydrating, evaporating and sometimes sphering. For the Très L.A. Kitchen team, it's about being playful with the classics and continuously creating new and adventurous menus. 

The "Tiny Noticeable Touches"

We love the tiny touches. We make our own ice cream, roll butter with seasonal herbs, have nice sea salts on the tables, provide warm house made baskets of bread. We know that these small details have a large impact on the guests' overall experience. It doesn't matter if your guest count is 50 or 500, we won't overlook the "TNT".


Like most college kids, I had no idea what I wanted to do when I started school. I grew up in Dallas, Texas and worked my way through The University of North Texas waiting tables and bartending. I enjoyed the work, but it was a means to an end and at the time, I really didn’t think of it as a life’s ambition. I finished with an Economics degree and enough knowledge to know that I didn’t want to be an Economist.

My real education began the week after I graduated from college. I sold my car and bought a one-way ticket to Paris and traveled through Europe and Asia for over a year. In every way, this time in my life brought me an awareness and appreciation for other cultures that I don’t think I could have ever absorbed had I stayed in Dallas.

When I came back home, I enrolled in the NYC theatre school Circle in the Square. I spent the next five years in New York as a quintessential struggling actor; which meant I was also a waiter and bartender.

I moved to Los Angeles to pursue acting, but I landed a job as a Food and Beverage Manager at the Standard Hotel in Hollywood. This is when everything came together. It soon led to me taking a position as the Food & Beverage Director at The Standard's sister property––the iconic Chateau Marmont Hotel. After several years of providing hospitality and cuisine in a way that caters to the specific tastes of the most discriminating clientele in Los Angeles, I felt confident in starting a brand of my own. A catering company at the highest level, paring exceptional cuisine with luxury hotel-caliber service. Tres L.A. was created in 2003.

In Tres L.A., my driving principle has been to leverage my past experience and deliver the same level of service, detail and visual appeal for our clients and their guests that I learned while working in the boutique hotel and restaurant industry. At the same time, foster a positive and spirited work culture for employees to grow and feel as if they are part of something more meaningful than just a stepping-stone in their journey.

In 2011 I purchased what is now known as The Carondelet House and in 2015, I purchased The Ebell of Long Beach. I approached the remodeling and design of both venues like a blank canvas where I could fully curate every aspect of my work experience, my education and my travels. And I’d like to think both venues have become a pure expression of my vision as a host––warm, inviting, stylish and above all else, timeless.  

Kitchen Team Picture
Kitchen Team Picture