All good things are wild and free.Henry Thoreau
Violet Los Angeles is a vibrant Cali-French bistro, full bar, cooking school and shop in the heart of Westwood Village. In the spirit of European cafés and cookery schools, Violet aims to bring together the community over memorable meals and culinary adventures.
Featuring a romantic courtyard in a historic 1930’s brick building, Violet Bistro is a charming eatery serving lunch Monday through Friday, cocktails and dinner every night, and brunch on the weekends.
Join us at Violet Cooking School!
Upstairs from Violet Bistro, Violet Cooking School is a school for all ages and abilities. Join us for fun and enriching classes taught by professional chefs and instructors in our beautiful Viking kitchen. With an exciting lineup of signature courses, community seminars and celebrity chefs, Violet Cooking School is your place to learn new recipes and skills, gather with friends or colleagues, or plan a private party. Before you head home, stop at Violet Shop, a chic boutique filled with cooking tools, serving pieces, and specialty ingredients that are used in our classes and bistro.
Violet is a feisty wildflower that blooms in the winter, finding sunshine while others sleep. Violet is a beautifully balanced hue, bringing together opposite ends of the spectrum. Violet is the hopeful scent of spring. To us, Violet means all things joyful and juicy, wild and free.
Nice to meet you!
Violet Los Angeles founder DANA SLATKIN always dreamed of opening a delightful neighborhood gathering place, like the ones where she spent so much time while studying and working in Italy and France. Born in Los Angeles, Dana is a graduate of U.C. Berkeley and The Culinary Institute of America. She trained with chefs Georges Blanc and Michel Guèrard at their eponymous Michelin three-star restaurants in France, patissier Pierre Hermé at Fauchon in Paris, and David Bouley in New York City. Dana moved back to Los Angeles to become General Manager at L’Orangerie. In 1994, she helped launch the Beverly Hills Farmers Market, later using the name and inspiration for her own line of snacks and baked goods, which she sold to airlines and supermarkets for a decade. Dana’s first cookbook, Summertime Anytime: Recipes From Shutters On The Beach, was published in 2008 by Clarkson Potter. As the Beverly Hills Farmgirl, she ran a cooking school and shop for twelve years. She is a mother of three, a board member of the Berkeley Food Institute, a classical pianist, and an avid crosswordist.
Violet LA’s pastry chef JAMES ROSSELLE graduated from the California School of Culinary Arts and then moved onto New York, where he was hired by Ron Ben-Israel, renown New York cake designer and judge of the hit Food Network show Cake Wars. There James honed his skills as a pastry artist with fondant and gum paste. After New York, James worked as a pastry chef at TRU Restaurant in Chicago and the Notter School in Florida. He then moved to Los Angeles, where his gorgeous cakes brought new life to Bottega Louie and put iPic on the map as a national culinary player. James has won four Cake Challenges on the Food Network, as well as two international cake designer awards. He continues to wow fans with his exploding confetti cakes, very own edible Disco Dust, and all-around sugar-sweet personality.
Violet’s Executive Chef Derek Mattern comes from a family of
restauranteurs. In fact, his parents met at one of his grandparents’
restaurants in Pennsylvania. Growing up in Virginia, he started working in kitchens at 16, working his way up the brigade from dishwasher to chef. Later he would help his mother at her restaurant on the James River. In 2012, Derek moved to Northern California to continue his work in kitchens, eventually rising to lead chef of a catering company. A few years later, after moving to Los Angeles to work with the legendary Thomas Keller at Bouchon Bistro, Derek followed his path to celebrity chef Curtis Stone’s Gwen in Hollywood, eventually helping him launch Curtis Stone Events as its executive chef. Derek joined the Violet team early on and was promoted to Executive Chef in the summer of 2020. His cooking demonstrates his knowledge of classic French cuisine, his mastery of meats, an artist’s flair or presentation and a passion that runs deep.