Food and Drink
for the Public Good
Whether you’re on the go or sticking around awhile, Jane Q offers LAMILL coffee, vegetable-driven dishes, and house-baked focaccias and pizzas all-day (there are perks to having the Hollywood Farmers Market only a few blocks away). We keep it simple: fresh ingredients, prepared with care and served in a low-key neighborhood atmosphere.
Known for his innovative approach to classic American comfort food, Bryan has shared his cooking style with diners from the Vegas Strip to Seoul, South Korea. After graduating from Le Cordon Bleu College of Culinary Arts in Las Vegas, Bryan worked as sous Chef at Michael Mina at the Bellagio and Chef de cuisine at Thomas Keller’s Bouchon Bistro Las Vegas. He partnered with his former boss and Thomas Keller Restaurant Group to create five days of French Laundry-style cuisine in Seoul, and is a longtime supporter of Meals on Wheels. In 2013, Bryan struck out on his own, opening Tavern on the Coast in Orange County, and now he’s proud to join the Jane Q and Kimpton Everly Hotel as Executive Chef, overseeing menu creation for the restaurants, banquets and in-room dining.
With degrees in psychology and visual art, Jason brings a uniquely multidisciplinary perspective to his 17-year culinary career. After starting out as a high school line cook, the Georgia native has gained extensive experience in the food industry, working his way up from Sous and Pastry Chef to Executive Chef. Just before relocating to the West Coast as part of the Jane Q and Kimpton Everly team, he won Atlanta’s annual Meals on Wheels Iron Chef competition. When he’s not in the kitchen, Jason enjoys gardening, photography, participating in tattoo culture and spending time with his wife Jessica and newborn daughter Westlyn.