Charbel Adaimy - Executive Chef
Charbel is a first generation Lebanese American who is also a native Angeleno. His love for cooking and all things food related came from his parents, even though they really wanted him to be a doctor. He was classically trained at the Le Cordon Bleu and earned his chops at the Michelin rated fine dining room at the Ritz Carlton of Pasadena. However, his true passion is to make people happy with food whether you like a sloppy joe or a tartine de foie.
Nicos Bouzis - Assistant General Manager
Nicos was born and raised in Los Angeles and began in the restaurant industry when he was twelve years old. In 2001 his parents took over a diner from a close family friend in West Hollywood known as The SilverSpoon. He worked with his older brother and twin brother on the weekends. As the middle child, Nicos found the most drive to work in the restaurant industry. He began working with his father, the chef, observing him, creating specials for the day, placing orders with vendors, doing inventory and leading the kitchen team. Nicos even experienced working pantry and prep cook stations alongside his kitchen peers. Gradually working from the kitchen towards the front of the house, he worked with his mother where he learned book keeping and payroll procedures. He began working as a cashier, to bussing, to serving, and occasionally bartending. Becoming sociable with guests and providing the best possible service was his focus. From there, Nicos began to advance his career in a more corporate level and landed at Messhall Kitchen and has been with the company for seven years. Through his restaurant experience, Nicos gained skills in customer served and leadership making him a perfect complement to any team. He has grown since joining the company helping to provide a positive atmosphere for his guests and team members. He's excited to be a part of a successful Messhall management team.
Spencer Recor - Bar Director
Spencer began his career behind the bar at 15, at a saloon style watering hole in Mercer Pennsylvania called Rache's Roadhouse where he was a dishwasher and barback. He moved to Koreatown at 17 and worked in West Hollywood restaurants until old enough to get behind the bar (different city, different standards). After bartending the nightclub scene for several years, he began his craft experience as a bartender with the Sydell Groups, Line Hotel. Working the intricate Matthew Biancaniello program at Pot Lobby Bar and Commissary, he quickly moved to Lead Bartender and then Beverage Manager for the hotel. From there, he began consulting and revamping bar programs around Koreatown, Silverlake and DTLA until taking on the bar program at Messhall. Spencer's muse for cocktails typically come from his other passions; animals (including dinosaurs), science fiction, horror films and piano.
Gabi Hankins - Marketing & Events Coordinator
Los Angeles born and bred, Gabi began her restaurant career after graduating from Chapman University. She did all things humanly possible at Mendocino Farms before finding a home at Messhall. Gabi started out as a host, which quickly led to her becoming a supervisor. From there she began taking interest in the Messhall social media platforms and took over all responsibilities involving social. Gabi's artwork can be found around the restaurant- from the chalkboard design to menu design!