we’re honored to be partnered with this team of masters.
dorian de tappan
Founder & Chief Executive Officer
Originally a chef in Philadelphia’s fine dining scene, Dorian made the transition from the kitchen to the bar at the beginning of the mixology movement in 2005. He has created menus for 22 different accounts, including SBE’s MXO Steakhouse by Chef Wes Ávila, Laurel Hardware, Melrose Umbrella Co., Ysabel, Cara Hotel, Clifton’s Republic, Nerano, OFF Sunset, SIXTY Hotel, Ella, Corner Door, BG Lounge, Melroseplace LA, Seventy7 Lounge, Seventy7 North, The Guest Room and the historic Culver Hotel. Dorian is a pioneer in LA’s hospitality industry whose passion is matched by daring innovation and immense know-how. As such, he has trained 100+ bartenders from coast to coast. Dorian’s approach to everything is simple: Start with a beautiful memory you want to provide and work you way backwards from there.
Ryan Hess phd
Founder & Chief Creative Officer
Ryan has been in the Service and Wine industry for over 20 years now. He is an Advanced Sommelier with the Court of Master Sommeliers and a PhD in Viticulture and Oenology. Ryan has taught classes on wine and viticulture as the dean of UCLA’s Viticulture Program and has worked at the top restaurants of Los Angeles and even London, where he lended his expertise to Gordon Ramsay. He has even managed private vineyards. Ryan was recently crowned by the prestigious Gérard Bertrand as the #3 Sommelier in the world. His acute palate grants him the ability to architect groundbreaking cocktails and elite pairing dinners. His philosophy has always been that the bottle is only as good as the people you’re sharing it with, from the Grand Crus and Napa Cult wines to the nightly pop and pours.
david lespron
Founder & Executive Chef
LA native Chef David Lespron can be seen on Food Network’s Beachside Brawl Season 2, where was crowned Best of The West Coast. In his high school years, Chef David won a number of culinary competitions across the state, landing him a scholarship at The Art Institute of Los Angeles. Following his education, he accepted a role as Chef de Cuisine for the Dolce Group. Subsequently, he joined SBE as Sous Chef of XIV by Michael Mina and rose to Chef de Cuisine of Katsuya Hollywood while also leading new menu development. His passion and superb reputation led him to join Melrose Umbrella Co. and open LONO Hollywood, named one of the best restaurants in Los Angeles. He later partnered with K2 Restaurant Group to create and open pan Asian noodle shop, Street Noods, in Santa Monica which has since expanded to include six more locations.