Family-Style
Seven Los Angeles restaurant pros share what they've learned from their hospitality-veteran parents.
We heard emotional stories from chefs and restaurateurs who owe everything to parents who’ve also worked in the industry. Many of these stories came from second-generation Americans who now share their family's food. Photographed here all together, seven hospitality professionals reflect on what they've learned from their parents.
TAL hand-built everything in the restaurant with his father, Davis. His mother, Hanni, helps him cook Israeli food inspired by family recipes. She used to work in her family’s bakery in Israel.
Tal Zaeit, Mazal
“Building and opening a restaurant from scratch with my family has been a challenging yet inspiring task. In the past three years, I’ve leaned on my parents heavily for advice in time management, improvising future plans based on unforeseen obstacles, and, most importantly, work ethic. They have shown me that there is no task too small, or too large for that matter, that one person (or a tightly knit team like our family) can’t accomplish on our own. If something needs to be done, you have no excuse other than to learn how to do it yourself and make it happen.”
Sushi Chef Sunny passed down the family restaurant, Kura, to Daniel. The Son family now helps Daniel with his concept, Katsu Sando.
Daniel Son, Katsu Sando
“I don’t have a famous father. His biggest accomplishment was likely when he earned the title of president of the Korean South Bay Soccer League, where he organized events to bring the community together during a time when there were very few minorities like him. That got his name and picture in the local paper, but that was all the fame it garnered. “Of course, he has accomplished much more than that. For starters, he has been happily married for nearly 40 years to my mom. He helped raise three relatively well-adjusted children who have blessed him with a family restaurant, which yielded memories that could compete with any family restaurant drama for many lifetimes (in the best of ways). And while my father will never be famous, his words and--more importantly--his actions have taught me a great deal. Even when he wasn’t even trying to. “More than any recipe or technique, I learned that the balance between the demand of this industry and a healthy family life is actually achievable. You can love both and succeed.”
Alejandro Guzman, LA Cha Cha Chá
“There was a plethora of things I learned from my mom specifically in the kitchen. The most thorough of lessons was accountability. I learned from her that every aspect of your work defines you. That we are an amalgam of our actions and the work that we put out into the world. Whether you’re wiping down a table or washing a pot, you are those actions; do it to the best of your abilities.”
Alejandro Guzman started working at his mother’s taco restaurant at the age of 12. Many of Fabby’s recipes became inspirations for the food at LA Cha Cha Chá and Guzman’s pop-up concept, also named Fabby’s
Forging her own culinary path, Sylvie rebranded the French Café Pierre, founded by her father, Guy, into the Italian Love & Salt.
Sylvie Gabriele, Love & Salt
“I grew up in my father’s Manhattan Beach restaurant, Café Pierre, where I spent many nights of my childhood watching him work and learning my profession firsthand. Not only did I adopt his international flair and an inclusive European sense of hospitality, but I also was able to observe one of the best restaurant operators in action. The rhythm of the restaurant business was already firmly in my blood by the time I started to officially work with him at the age of 16. There was no nepotism with him: On the contrary, most guests never knew that I was the owner’s daughter. I was fortunate to learn under him for many years and then to have him as my mentor, partner, and best friend.”
Tadeh Ghazalian, Dialog Cafe
“When we were growing up, my father would take me and my brother to the same local coffee shop every morning before taking us to school so that he could enjoy his morning espresso. This routine of his started years back in Italy prior to my birth. During our morning walks, he shared stories of his time in Italy and why grabbing his morning espresso was such an important part of his day. He drew parallels between espresso and the meaning of life. His philosophy on life was that success is obtained when one is consistent and patient in their business model, while providing the absolute best product. It was only a matter of time before I adapted his philosophy into my personal core principles. Dialog has come a long way from 2007. As a family-owned and -operated cafe, we’ve integrated the core principles that my father instilled in us at a young age. We love what we do each day and definitely share our appreciation with our customers.”
When his father, Raphael, injured his back, Tadeh took over the family business, Dialog Cafe
Nakul, Anu, Chef Pawan, and Arjun all worked on BADMAASH restaurant. When their sons wanted to start BURGERS 99, Pawan and Anu didn’t hesitate to jump into that business as well.
Nakul & Arjun Mahendro, Burgers 99
“Family is precious. Our mother and father have given us everything. Since a young age, we’ve lived the ancient Indian ideal of ‘the guest is God’—a belief that serves as the foundation of everything we do today. Professionally, our mother is an accountant specializing in restaurants, and our father is a chef (the world’s greatest chef to us!). We’ve been fortunate to have their guidance but even more fortunate that we get to work together as a family every day. The greatest lesson learned from our parents is to chase excellence. Thank you, Mom! Thank you, Dad!”
PHOTOS: SHELLY WALDMAN
