About Violet Bistro

ESTABLISHED


JAN
2020

HEALTH SCORE


A

OPTIONS


GLUTEN FREE
DAIRY FREE
PLANT BASED

PARKING


METERS
CITY LOT

FOUNDED IN


WEST
WOOD

All good things are wild and free.

Henry Thoreau
About

Bienvenue!

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.


salad
Knife

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.


Why Violet?

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!

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Nôtre Famille


Dana Slatkin

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.

David Kianmahd

After completing a degree in Anthropology from UCLA, David Kianmahd realized his true passion for the culinary arts and began his journey cooking for Jared Simon at the bygone Violet in Santa Monica. Seeking to expand his knowledge, David pursued a degree from the Culinary Institute of America in Hyde Park, New York. He returned to Los Angeles to continue cooking under chef Susan Feniger at Street. David enjoyed the fast pace of the kitchen, but his potential for management was truly realized while working for The Hillstone Restaurant Group. After managing five different concepts for Hillstone, David moved on to become Executive General Manager for the celebrated Jon & Vinny’s Italian, uniting his passion for great service and chef-driven restaurants. Violet Los Angeles is a natural evolution for David, combining culinary excellence, hospitality and education in the vibrant community where he spent his college years.

Camden Hershberger

Violet Executive Chef Camden Hershberger started cooking as a young teen growing up in Torrance, yearning for the freedom to explore his culinary curiosity. In high school, he would walk home during lunch to make himself food and squeeze in an episode of Barefoot Contessa or Tyler’s Ultimate. His passion for cooking led him to a degree from the Art Institute of Los Angeles for Culinary Arts and then into a dedicated career cooking for some of the most renown chefs in Los Angeles. From his first job at 18 as a host at Chili’s, Camden worked nearly every front of house position at sushi restaurants to pubs to five-star hotels before moving into the kitchen. He honed his cooking skills working for Thomas Keller at Bouchon Bistro in Beverly Hills, meeting Dana along the way and helping her teach at her cooking school, Beverly Hills Farmgirl. He went on to open Restoration Kitchen & Wine, Tallula’s, and Tartine Bianco at The Manufactory L.A. Camden credits Jeremy Fox of The Rustic Canyon Group as his mentor and inspiration for his artistic presentation and seasonal, soulful cuisine.