Deborah Michail: Chef / Co-Founder

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 Logmeh 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.

Alex Jermasek: Butcher / Co-Founder

Jermasek began his butchery career at age 18 when he agreed to be paid in meat for an apprenticeship at a local Los Angeles butcher shop. After working his way up to lead butcher he saw an opportunity to expand his skillset through cooking professionally. He found his first kitchen job as a prep cook in Michael Voltaggio’s newly opened Ink. and later learned to love the craft of old world charcuterie working as a butcher/cook in the meat centric Chi Spacca. Harkening back to his roots, Jermasek dove back into butcher shops. He honed his skills at Avedanos, Golden Gate Meats and Belcampo Meat Co. in the Bay Area. Eventually his work with Belcampo lead him to the opening of their flagship Santa Monica location as Head Butcher. It was behind the butcher block here where Jermasek and Michail formed Logmeh.