Our Team
Charbel Adaimy - Executive Chef
Charbel is a first generation Lebanese American who is also a native Angeleno. His love for cooking and all things food related came from his parents, even though they really wanted him to be a doctor. He was classically trained at the Le Cordon Bleu and earned his chops at the Michelin rated fine dining room at the Ritz Carlton of Pasadena. However, his true passion is to make people happy with food whether you like a sloppy joe or a tartine de foie.
Nicos Bouzis - Assistant General Manager
Nicos was born and raised in Los Angeles and began in the restaurant industry when he was twelve years old. In 2001 his parents took over a diner from a close family friend in West Hollywood known as The SilverSpoon. He worked with his older brother and twin brother on the weekends. As the middle child, Nicos found the most drive to work in the restaurant industry. He began working with his father, the chef, observing him, creating specials for the day, placing orders with vendors, doing inventory and leading the kitchen team. Nicos even experienced working pantry and prep cook stations alongside his kitchen peers. Gradually working from the kitchen towards the front of the house, he worked with his mother where he learned book keeping and payroll procedures. He began working as a cashier, to bussing, to serving, and occasionally bartending. Becoming sociable with guests and providing the best possible service was his focus. From there, Nicos began to advance his career in a more corporate level and landed at Messhall Kitchen and has been with the company for seven years. Through his restaurant experience, Nicos gained skills in customer served and leadership making him a perfect complement to any team. He has grown since joining the company helping to provide a positive atmosphere for his guests and team members. He's excited to be a part of a successful Messhall management team.
Paul Figueroa - Sous Chef
Jose "The Kid" Castro
Jose Castro was born and raised in Los Angeles. He got his start in the restaurant industry as a dishwasher at Messhall. When he heard kitchens across the city were in desperate need of more cooks, he felt inspired to tackle a new challenge and pursue this opportunity. After several years of learning the ins and outs of the kitchen, he moved up the ranks and is now the sous chef at Messhall. When he’s not in the kitchen, Castro can be found spending time with his two daughters or daydreaming about his dream cars.
Gabriel Raissnia - Event Coordinator / Supervisor
Gabriel began working in hospitality at the age of 17, running room service at The Red Lion Inn in Costa Mesa, CA. He went on to receive a B.A. in Journalism at University of Minnesota, continuing working in numerous types of restaurants from casual to fine dining, in both Minneapolis and Los Angeles. Gabriel has been serving here at Messhall since its opening and he loves being a part of the vibrant, creative and hard-working neighborhood and team.
