Chef Gary Menes
Fresh out of college with a degree in Business, Gary Menes thought more about hitting the southern California surf than applying for a job in the finance world. Summers spent at his grandfather’s house in Long Beach, CA turned into a makeshift culinary bootcamp with icons such as Joel Robuchon, Alain Ducasse and Daniel Boulud providing the drills on shows such as Great Chefs and World Class Cuisine on The Discovery Channel. The education Menes received was comprehensive enough to walk into the chaotic kitchens of one of Food & Wine and Gourmet Magazine’s top heralded restaurants, Patina. He was hired on the spot by one of LA’s long-celebrated culinary heroes, Joachim Splichal.
From 1995-97 and again from 1998-99, Menes learned from Chef Splichal how to prepare and focus on the high standard of perfection that Angelenos had come to expect. He also learned the importance of running a business from a fiscal perspective. Next up were stints at The Dining Room, Ritz Carlton SF and Melisse followed by an eye-opening experience with Chef Thomas Keller at The French Laundry in 2000.
At Thomas Keller’s world renowned flagship restaurant in Napa Valley’s Yountville, Menes learned an important lesson in respect. Respecting your ingredients, the technique and the craft of cooking but above all else,
“I learned quickly that the dishwashers and commis were treated with the same respect and dignity that were shown to the Chef.”
Perhaps that’s why at his latest venture, Le Comptoir, he has chosen his team with the utmost scrutiny. He prefers to work with “geeks” who can equally appreciate the nuances of the season’s last batch of ripe figs to an $1800 emersion circulator (of which he owns 6).
After The French Laundry, Menes returned to Los Angeles to helm the kitchen at Firefly. There, he earned his first 2-star rating from The Los Angeles Times. In 2006, Menes opened Palate Food+ Wine in Glendale, CA to critical acclaim and a 3-star rating. The menu featured the best of the farmer’s market highlighted by an extensive wine list. Afterwards, Menes opened Marche in Sherman Oaks, CA, trusting his instincts to “cook freely and with focused abandon,” which led to another successful venture and 2 ½ star rating.
Currently, Menes is running a pop-up in downtown LA. Le Comptoir is a 12-person, counter-only, dining experience that focuses on Menes’ philosophy of showcasing ingredients sourced from local farms. The objective is to demystify fine dining, omitting white table cloths and multiple sets of silverware in favor of a fun, interactive and informative setting. Menes is behind the counter, feeding, delighting and educating diners on the culinary lessons that have made him who he is today.
Fresh out of college with a degree in Business, Gary Menes thought more about hitting the southern California surf than applying for a job in the finance world. Summers spent at his grandfather’s house in Long Beach, CA turned into a makeshift culinary bootcamp with icons such as Joel Robuchon, Alain Ducasse and Daniel Boulud providing the drills on shows such as Great Chefs and World Class Cuisine on The Discovery Channel. The education Menes received was comprehensive enough to walk into the chaotic kitchens of one of Food & Wine and Gourmet Magazine’s top heralded restaurants, Patina. He was hired on the spot by one of LA’s long-celebrated culinary heroes, Joachim Splichal.
From 1995-97 and again from 1998-99, Menes learned from Chef Splichal how to prepare and focus on the high standard of perfection that Angelenos had come to expect. He also learned the importance of running a business from a fiscal perspective. Next up were stints at The Dining Room, Ritz Carlton SF and Melisse followed by an eye-opening experience with Chef Thomas Keller at The French Laundry in 2000.
At Thomas Keller’s world renowned flagship restaurant in Napa Valley’s Yountville, Menes learned an important lesson in respect. Respecting your ingredients, the technique and the craft of cooking but above all else,
“I learned quickly that the dishwashers and commis were treated with the same respect and dignity that were shown to the Chef.”
Perhaps that’s why at his latest venture, Le Comptoir, he has chosen his team with the utmost scrutiny. He prefers to work with “geeks” who can equally appreciate the nuances of the season’s last batch of ripe figs to an $1800 emersion circulator (of which he owns 6).
After The French Laundry, Menes returned to Los Angeles to helm the kitchen at Firefly. There, he earned his first 2-star rating from The Los Angeles Times. In 2006, Menes opened Palate Food+ Wine in Glendale, CA to critical acclaim and a 3-star rating. The menu featured the best of the farmer’s market highlighted by an extensive wine list. Afterwards, Menes opened Marche in Sherman Oaks, CA, trusting his instincts to “cook freely and with focused abandon,” which led to another successful venture and 2 ½ star rating.
Currently, Menes is running a pop-up in downtown LA. Le Comptoir is a 12-person, counter-only, dining experience that focuses on Menes’ philosophy of showcasing ingredients sourced from local farms. The objective is to demystify fine dining, omitting white table cloths and multiple sets of silverware in favor of a fun, interactive and informative setting. Menes is behind the counter, feeding, delighting and educating diners on the culinary lessons that have made him who he is today.
