September 26, 2011
Micah Wexler always knew he wanted to be a chef and has been cooking since he can remember. A Los Angeles native, Micah Wexler truly discovered his passion for cooking at the age of 15 when we went to work under famed Italian Chef Gino Angelini at Vicenti Restaurant in Brentwood. He was accepted to the prestigious Hotel School, at Cornell University. Upon his acceptance, Wexler honed his talents back east, but returned home every summer to establish his name in local and legendary restaurants, Melisse and Patina.
He has worked in restaurants such as 3-star Michelin restaurant, Martin Beresategui in San Sebastian, Spain and 1-star Michelin restaurant, La Taverna Righi in San Marino, Italy to gain knowledge of regional styles and techniques.
After returning from Europe, Wexler accepted an opportunity to become part of the opening team for legendary Chef Joel Robuchon’s Le Atelier Joel Robuchon at the Four Season’s Hotel in New York, where he worked for two years before opting to return to his native Los Angeles.
In March 2011, Wexler and his partners of Real Restaurant Group, opened Mezze. A Californian restaurant with Eastern Mediterranean influences, Mezze was developed as a contemporary play on the traditional mezze style of dining consisting of small plates.
Since opening, Mezze has received 2 ½ stars from Irene Virbila in the Los Angeles Times and 3 stars from Angeleno Magazine.