The James West Hollywood has partnered with sbe’s own Disruptive Restaurant Group to bring you a dining and lounge experience unlike any other. Be the first to get a glimpse of our new digs in West Hollywood on the famed corner of Sunset Boulevard and La Cienega.
Acclaimed Operators Disruptive Restaurant Group & sbe Nightlife
James Beard Award-Winning Chef Michael Schwartz
Cocktail Program by Zachary Patterson of Melrose Umbrella Co.
The unbelievable views and custom wellness cocktails perfectly compliment the modern indoor-outdoor space. This exclusive lounge is the ideal setting for an alfresco lunch, sunset drinks or a night out with friends while taking in the glittering city lights below.
Chef Michael Schwartz is known in Miami and beyond for his delicious, straightforward fare made with fresh, thoughtfully sourced ingredients.
Chef de Cuisine of Fi'lia West Hollywood, Maynard Llera, is dedicated to cooking fresh, simple and modern Italian food.
Chris Crary rose to fame in 2011 on Bravo’s Top Chef: Texas where he sailed into the top ten and was ultimately voted “Fan Favorite.”
James Beard Award-winning chef/restaurateur Michael Schwartz shares his passion for where food comes from at his flagship neighborhood bistro, Michael’s Genuine® Food & Drink, which opened in Miami's Design District in 2007. Branching out from this straightforward approach celebrating fresh, simple, and pure ingredients in season, Michael has since successfully developed complementary concepts that form The Genuine Hospitality Group of restaurants, focusing on great service and delicious food, with a genuine culture embraced by employees and guests alike. The Chef’s restaurants have received accolades including 10 Best New Restaurants (New York Times: Michael’s Genuine Food & Drink,) 50 Best New Restaurants (Bon Appetit; Cypress Tavern) and Top 25 Best Pizza Places in the U.S. (Food & Wine Magazine; Harry’s Pizzeria,) and Schwartz was honored with the inaugural Snail of Approval by Slow Food Miami in addition to Best Chef by Miami New Times.
Harry’s Pizzeria® (Est. 2011) is a neighborhood American pizzeria with locations in the Design District and Coconut Grove, a hip, casual joint for people who love pizza, but who also crave and gather around innovative, genuine cooking. Cypress Tavern is an American Grill and Cocktail Bar rooted in top notch food and service with an old world sensibility. ella pop-up café in Palm Court is open for breakfast, lunch and late afternoon food and drink – the perfect shopping break, especially at happy hour. Schwartz’s partnership with Royal Caribbean began with a farm-to-ship program in 2011 at 150 Central Park on Oasis and Allure of the Seas (soon to be Harmony of the Seas in 2016), and now extends to Quantum Class ships (Quantum Est. 2014, Anthem Est. 2015, Ovation Est. 2016) in Michael’s Genuine Pub®.
In addition to expanding the Harry’s Pizzeria brand to a multiple unit operation over the next three years, The Genuine Hospitality Group’s partnerships with Related Group, Terra Group and sbe have confirmed projects on the horizon, including the opening of Fi’lia at SLS Brickell, Paraiso Bay (Edgewater, Miami, 2018) and Park Grove (Coconut Grove, Miami, 2018). For more information visit thegenuinekitchen.com.
Inspired by his Filipino roots and upbringing, Chef Lord Maynard Llera always knew he’d find a way to incorporate his family’s culture into the kitchen. His Filipino heritage has had a huge impact on his culinary career, with which he was able to reinvent and combine distinct flavors into his dishes.
As Chef de Cuisine at Fi’lia, located at The James West Hollywood–Sunset, Chef Llera is dedicated to cooking fresh, simple and modern Italian food.
Born and raised in the Philippines, he moved to the United States in 2004 to study culinary arts, with the goal of opening his own restaurant. He attended the Culinary Institute of America in Hyde Park, New York. Following graduation, he began his professional career at The Green Room, a French fine dining restaurant in Delaware.
Prior to joining the team at sbe’s Disruptive Restaurant Group, Chef Llera worked alongside Chef Neal Fraser at Los Angeles’ Grace and BLD restaurants, where he developed his appreciation for French-American cuisine. Additionally, Chef Llera served as Sous Chef for Chef Ori Menashe’s critically acclaimed Bestia for four years, where he continuously enhanced his skills in Italian cuisine. He has also consulted and assisted several other restaurants throughout Los Angeles and Orange County.
Wanting to showcase his creativity and innovativeness, Chef Llera continued to develop his cooking techniques and training across a wide array of international cuisines.
When he is not busy working, Chef Llera enjoys playing basketball and spending his free time with his wife and two children. He currently resides in Los Angeles.
Chris Crary rose to fame in 2011 on Bravo’s Top Chef: Texas where he sailed into the top ten and was ultimately voted “Fan Favorite.” His looks prompted his fellow contestants to nickname him “Malibu” – a moniker that Crary, who had only recently lost 70 lbs., found surprising.
Cooking since the age of 12, Crary graduated from Johnson and Wales University in 2003. At only 27 years old, Crary landed his first Executive Chef position at Jack’s in La Holla, CA, prompting Gayot.com to name him one of the Top Five Rising Star Chefs in the U.S. in 2012.
While appearing on Top Chef, Crary was Chef de Cuisine at the upscale Whist restaurant in the Viceroy Hotel. Shortly thereafter, he became Executive Chef and Partner at the Santa Monica members-only club 41 Ocean. In 2014, he was tapped by thriving hospitality company sbe to be Executive Chef of their newest restaurant, Hyde Sunset Kitchen + Cocktails. The venue was fast to become a Hollywood hotspot and celebrity haunt, and Crary was quickly promoted, adding Head of sbe Events & Catering to his title and over-seeing all food and beverage for the company’s Los Angeles nightlife venues.
In only two short years at Hyde, Crary’s menus have lured in dozens of new high-profile clients and events including the Weinstein Co, Teen Choice Awards, the Republic Records & Nielsen Grammy Parties, Women in Film, Spike TV’s Guy’s Choice Awards, Billboard Music Awards, Art of Elysium, Beats by Dre, NBC’s The Voice, and Sony and Warner Music. He has also enjoyed cooking intimate dinners and catering private parties for a growing number of celebrities.
In addition to continuing as Hyde’s Executive Chef, Crary is currently preparing for his largest undertaking to date, the opening of the highly-anticipated luxury hotel, The James. When the West Hollywood hotel opens in 2017, Crary will oversee the entire venue’s food program and culinary offerings, which includes a signature restaurant, poolside lounge, bar & café menus, in-room dining and all on-site banquet and event catering.
In addition to Top Chef, Crary has also appeared on The Fab Life, Man VS Child, KTLA News, and Bravo’s Watch What Happens Live, to name a few. He has also been profiled by People Magazine, Haute Life Magazine, USA Today and more. Although much of his food draws inspiration from Italy and Asia, he is still heavily influenced by his southern grandmother, his last meal being biscuits and gravy.
About Disruptive Restaurant Group
award-winning restaurant brands provide guests with unforgettable dining experiences complete with inspired cuisine, energetic design and warm and attentive service.
Disruptive Restaurant Group restaurants have become the refreshing standard for dining in Southern California and have expanded to Las Vegas, Miami, Dubai, Kuwait, Japan, and more cities to come.