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. Instantly attracted to the hustle and bustle of the kitchen, Wexler aspired to turn his passion into a lifelong career and applied 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.

Following Wexler's graduation from university, he embarked on an extensive European tour to gain first-hand experience and broaden his knowledge of world cuisines. He 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. Back in Los Angeles, Wexler worked as the Sous Chef for Tom Colicchio's restaurant, Craft for two years until he elected to break out on his own to establish own venture.

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. Mezze, Arabic for "sharing," continues the traditional style dining but goes beyond to offer patrons an innovative take on Eastern Mediterranean flavors by using local produce and ingredients and employing both new and traditional techniques. "Cuisine from this region is enjoyed throughout the world and I'm inspired to create a culinary experience that is fresh and exciting but is also respectful of tradition," says Wexler. "Our menu incorporates the flavors found in Lebanon, Syria, Israel, Morocco, and Turkey and we use high quality local ingredients that are available to us here in Los Angeles."

Since opening, Mezze has received 2 ½ stars from Irene Virbila in the Los Angeles Times and 3 stars from Angeleno Magazine.