Our Team

Charbel Adaimy

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

Nicos Bouzis - Assistant General Manager

Nicos was born and raised in Los Angeles, where he got his start in the restaurant industry at just twelve years old. In 2001, his parents took over a diner in West Hollywood known as The SilverSpoon where he gradually worked his way from the kitchen to the front of the house, and eventually to a corporate level before joining the management team at Messhall seven years ago. Nicos has grown since joining our restaurant, helping to provide a positive atmosphere for our guests and team members. He's excited to be a part of the Messhall family!

Spencer Recor

Spencer Recor - Bar Director

Spencer began his career behind the bar at 15, at a saloon style watering hole in Mercer Pennsylvania called Rache's Roadhouse where he was a dishwasher and barback. He moved to Koreatown at 17 and worked in West Hollywood restaurants until old enough to get behind the bar (different city, different standards). After bartending the nightclub scene for several years, he began his craft experience as a bartender with the Sydell Groups, Line Hotel. Working the intricate Matthew Biancaniello program at Pot Lobby Bar and Commissary, he quickly moved to Lead Bartender and then Beverage Manager for the hotel. From there, he began consulting and revamping bar programs around Koreatown, Silverlake and DTLA until taking on the bar program at Messhall. Spencer's muse for cocktails typically come from his other passions; animals (including dinosaurs), science fiction, horror films and piano.

Jose Castro

Jose Castro - Sous Chef

Born and raised here in Los Angeles, Castro began his culinary career at the age of 20. Initially washing dishes, he continued working his way into different positions throughout the kitchen, refining his skills in multiple restaurants throughout the city such as Barbrix, All’Acqua, Côté Est Bistro & Bar, and a company called 'Bon Appétit' inside the kitchens of Dreamworks Studios. Castro’s favorite thing about Messhall is getting to work alongside such a talented team of individuals and having the opportunity to continue to learn and hone his craft.

Alex Mejia

Alex Mejia - Sous Chef

Alex, who is originally from El Salvador, began working in kitchens at Farfalla Trattoria in 2003, where his desire to become a cook first began. Training in Italian cuisine for over 14 years, he has since branched out into Mexican and American-style restaurants. Alex enjoys working under pressure as he feels that it pushes him to seek excellence and to grow as a chef. He loves creating with Messhall’s wide array of seafood offerings - specifically scallops and tuna - and constantly exploring new flavors and inspiration for dishes.

Gabriel Raissnia

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.

Amanda Arebalo

Amanda Arebalo - Social Media / Content Creator

Originally hailing from Kansas, Amanda has been bartending in LA since 2007. Initially catching the bug for craft/classic cocktails while working in fine dining at boutique hotels (Viceroy Hotel Group, The Gordon Ramsay at The London Hotel, and The Culver Hotel), she enrolled in Julian Cox’s Bar program in mid-2013 and started working behind the bar at Messhall soon after. Her passion for the LA food scene combined with her first hand knowledge of the Messhall brand, has morphed into a passion for social media & marketing promoting our mission far and wide. Amanda loves being a part of the Messhall family!