Episode 38: Jessica Largey of SIMONE

09/26/17 • 46 min

Growing up northwest of Los Angeles in Ventura County, surrounded by agriculture, Jessica Largey developed an appreciation for farming and sustainability alongside her love of cooking, ultimately leading her to work at regional farmers’ markets and visiting local farms. She is the Executive Chef of SIMONE, which opens in December in the emerging Arts District of downtown L.A., offering an a la carte menu of seasonal California fare.

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Episode 37: Laurent Tourondel, Chef & Owner of L’Amico

A native of France, Chef Laurent Tourondel parlayed his love of food at an early age into a four year program at Saint Vincent Ecole de Cuisine in Montlucon, France where he earned a “d’Aptitude Professionnelle de Cuisinier.” After graduating he received his first post in the kitchen as chef to the Admiral in the French Navy. Following this position he worked at several restaurants in France and then traveled
to London where he cooked at the famed Gentleman’s Club, Boodle’s. This was followed by stints at the three-star Michelin Relais & Chateau Troisgros in France and the former Cello in New York City, for which he received three stars from the New York Times.

Laurent is currently the Executive Chef and Partner in the BLT ("Bistro Laurent Tourondel") Restaurant Group, which has more than six restaurants in the United States and Puerto Rico: BLT Steak, BLT Prime, BLT Fish, BLT Fish Shack, BLT Burger, and BLT Market.

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Episode 39: Ali LaRaia, Co-Founder + Executive Chef, The Sosta

This week on The Line, host Eli Sussman is joined in the studio by Ali LaRaia, the co-founder and executive chef of The Sosta.

Growing up in restaurants, Ali developed a love and understanding of the business from an early age. In 2011, Ali started Marianberry Cookies, an E-commerce brand selling a full line of all-natural cookies, that were nationally distributed after just 6 months.

Later that year, Ali took her love of Italian cuisine and began to travel through Italy to experience its regions, understand its ingredients and enhance her love and understanding of Italian cuisine through taste. Traveling through Italy, Ali created the base for what has become The Sosta.