Chef:

Deborah Michail has been crafting and creating a multitude of palatable food experiences from early the age of 7-years-old. She began hosting extravagantly unusual dinner parties for friends and family during her teen years. After finishing culinary school in Cesenatico Italy, Michail returned home to Los Angeles and worked under influential chefs Gino Angelini and Nancy Silverton. As her vision gained focus, Michail took an inspirational journey to the East. It was during this journey that she realized just how close to her heart Middle Eastern food was; and the desire to start something unique based on the cuisine she grew up with came to turn. As the vision took shape Michail and Alex Jermasek joined forces to feed others with their passions. It was then that LogmehLA was born.


Butcher:

Jermasek began his butchery career at age 18 at a butcher shop on Fairfax. Instead of a paycheck, he was paid in meat for the first three months of his service. He dropped out of school to pursue butchery full-time. Now, about eight years later, he can be found behind the meat case at Gwen, one of Los Angeles’ trendy new hybrid restaurant/butcher shops.


Director:

Jermasek began his butchery career at age 18 at a butcher shop on Fairfax. Instead of a paycheck, he was paid in meat for the first three months of his service. He dropped out of school to pursue butchery full-time. Now, about eight years later, he can be found behind the meat case at Gwen, one of Los Angeles’ trendy new hybrid restaurant/butcher shops.

Butcher:

Jermasek began his butchery career at age 18 at a butcher shop on Fairfax. Instead of a paycheck, he was paid in meat for the first three months of his service. He dropped out of school to pursue butchery full-time. Now, about eight years later, he can be found behind the meat case at Gwen, one of Los Angeles’ trendy new hybrid restaurant/butcher shops.