Hilary Chadwick joins Messhall as the Director of Operations and is excited to be a part of this incredible team. Originally hailing from Boston, Hilary moved to the west coast in 2012 to experience new adventure, and found her love for the unparalleled food and beverage scene in Los Angeles. Soon after arriving in LA she was introduced to the craft cocktail culture of Julian Cox, working at the Beverly Hills Italian eatery, Sotto. From there she opened West Hollywood's Petty CashTaqueria with Cox under renowned chef Walter Manzke (Republique, Sari Sari Store) and restaurateur Bill Chait (Rivera, Bestia, Tartine). It was through Petty Cash that her interest in agave spirits took shape, sending her on multiple pilgrimages through Mexico to grow, taste, and study the incredible nature of these plants.
With feet firmly on the ground back in LA and a new found love for all things agave, Hilary began to expand her reach into the cocktail community by taking on the roll of Executive Beverage Director for the Sprout Restaurant Group (The Rose Cafe, Broken Spanish, Barrel and Ashes). Over the course of the next two years, Hilary was fortunate to continue her work with Manzke and such esteemed chefs as Rory Hermann, Timothy Hollingsworth and Jason Neroni, cementing her position in the Los Angeles food and beverage scene. It was through these incredible experiences and mentorships that she felt her passion for hospitality grow, leading her to the next steps in her career through Messhall Kitchen.
When she's not busy being a boss lady, Hilary spends her time singing and playing the ukulele. She is an avid hiker and yoga enthusiast, and revisits her former life as a tap dancer as often as possible.
A bartender for over 13 years and an LA resident for 10 years, Courtney has worked under star chefs such as Ludo Lefebvre, Jon Shook & Vinny Dotolo, Tim Hollingsworth, and Walter Manzke.
After holding every FOH position in many restaurant and bartending at high-volume bars throughout Los Angeles, Courtney really found her passion for spirits and cocktails in 2011 after a trip to Mexico to study tequila production with a group of West Coast craft bartenders. Shortly after returning, she began studying under renowned beverage director Julian Cox. Courtney quickly made a name for herself at Short Order and Petty Cash Taqueria as a strong, dedicated female bartender and was promoted to Program Director at Short Order where she continued her apprenticeship under Julian and honed-in on her skills. After helping to open Barrel & Ashes in 2014, she decided to put down her tins and focus on the other side of hospitality, moving into management positions at Jon & Vinny’s before settling into the Beverage Manager position at Petit Trois where she remained for 2 ½ years.
When Courtney was approached by Messhall’s Director of Operations (and long time friend and bar twin) Hilary Chadwick, it became very apparent that she needed to join the team. Courtney signed on to the team in December 2017 as the Beverage Director. She is decicated to curating a focused spirits selection and developing a cocktail program that is fun and approachable to the guests, utilizing the mass array of fresh, local ingredients found throughout Los Angeles and Southern California.
Her favorite cocktails are the Corpse Reviver #2 and the Fancy Free Old Fashioned.