Bottega Louie is an 10,000 square foot bustling restaurant and market in downtown Los Angeles. Opened in 2009 during the height of the recession, it has since become a destination restaurant, a downtown establishment, and most importantly, a generator of transformation.
Please join Francesco Gallo and Shawn Bullock of Perkins+Will Los Angeles in a conversation with Matt Daniel and Michel Darmon of Bottega Louie about food culture, the transformation of Downtown Los Angeles, business development, and taking risks.
Thursday, April 16, 2015
Matt joined Bottega Louie shortly after its opening and has been with the company through its growth and development. Matt was attracted to the business side of the restaurant business as well as the people aspect—his appreciation of food and beverage came later. Matt is the father of two, and loves almost anything that is sports related.
Being French, Michel has always been attracted to food—restaurants, boulangeries, markets, and especially because his grandmother, who had a big garden of vegetables and fruits. The raspberries were located next to the bee hives and they got stung as kids, but such was the price to pay to eat the best fruit. Michel’s grandfather would make bread and honey. Later, when working as a financial analyst for American Express in Paris, Michel realized that since he was spending so much money in restaurants that he should try working in them. That was 18 years ago, and he has not looked back.
Francesco was born and raised in Rome and grew up in a typical Italian family that made food the reason for living. He left his birth city at the age of 21 and moved to Paris to finish his architectural studies. As an Italian-born, French-formed architect, Francesco finds happiness in eating with his eyes.
Shawn was born in Harlem Hospital and raised in New York. She moved to California in 1998 and has developed a keen appreciation for the beauty and taste of good food. As a 9-year cancer survivor, she truly understands the importance of time.