Team

Sara Kramer – Chef/Partner Sara - NY native, one time Broadway performer, aspiring gardener and big fan of all dairy everywhere - began her cooking career at Blue Hill at Stone Barns. Later, she worked alongside the inspired community at Diner, Marlow and Sons, Roman's and Reynard in Brooklyn. Before relocating to LA, she was the opening chef of Glasserie for which she won Eater's NYC Chef of the Year award. She’s now one half of Madcapra, along with Sarah Hymanson. She’s ever-grateful for the overwhelming support LA has sent her way.  

Sara Kramer – Chef/Partner

Sara - NY native, one time Broadway performer, aspiring gardener and big fan of all dairy everywhere - began her cooking career at Blue Hill at Stone Barns. Later, she worked alongside the inspired community at Diner, Marlow and Sons, Roman's and Reynard in Brooklyn. Before relocating to LA, she was the opening chef of Glasserie for which she won Eater's NYC Chef of the Year award. She’s now one half of Madcapra, along with Sarah Hymanson. She’s ever-grateful for the overwhelming support LA has sent her way.

 

Helen Johannesen, Beverage Director Helen was born in New York City. She started working in restaurants in Madison, WI while finishing school there. She worked at L’Etoile where the fine-dining and farm-to-table experience inspired her to follow her dreams of working with food and wine. She moved to Los Angeles and worked at Craft before signing on with Jon and Vinny in 2009. She currently oversees the operations and beverage programs at animal, Son of a Gun, Petit Trois, Trois familia & Trois mec. In April 2015 she partnered with Jon Shook & Vinny Dotolo to open Jon & Vinny’s where she has a retail wine store called helen’s.

Helen Johannesen, Beverage Director

Helen was born in New York City. She started working in restaurants in Madison, WI while finishing school there. She worked at L’Etoile where the fine-dining and farm-to-table experience inspired her to follow her dreams of working with food and wine. She moved to Los Angeles and worked at Craft before signing on with Jon and Vinny in 2009. She currently oversees the operations and beverage programs at animal, Son of a Gun, Petit Trois, Trois familia & Trois mec. In April 2015 she partnered with Jon Shook & Vinny Dotolo to open Jon & Vinny’s where she has a retail wine store called helen’s.

Gabriel Shadwick, General Manager Gabriel moved to Los Angeles from Chicago in 2012 for no other reason than a change of scenery and hasn’t looked back since. He worked with Chefs Hymanson and Kramer at Madcapra in Grand Central Market and was immediately enchanted by their approach to loveliness in cooking. Before that, he worked at Forage and was most recently the Assistant General Manager at Animal. Gabriel is dedicated to a team approach, passionate about excellence in service, and is honored to be a part of the LA food community. He enjoys having a meal with friends, reads and writes poetry, and is deeply fond of math.

Gabriel Shadwick, General Manager

Gabriel moved to Los Angeles from Chicago in 2012 for no other reason than a change of scenery and hasn’t looked back since. He worked with Chefs Hymanson and Kramer at Madcapra in Grand Central Market and was immediately enchanted by their approach to loveliness in cooking. Before that, he worked at Forage and was most recently the Assistant General Manager at Animal. Gabriel is dedicated to a team approach, passionate about excellence in service, and is honored to be a part of the LA food community. He enjoys having a meal with friends, reads and writes poetry, and is deeply fond of math.

Sarah Hymanson – Chef/Partner Sarah Hymanson is a Chicago native and an Oberlin College graduate. In NY, Sarah worked at applewood, and both Blue Hill in the city and the famed Blue Hill at Stone Barns. After opening the NY outpost of Mission Chinese with Danny Bowien, she joined Sara Kramer at Glasserie. In 2015, she and Kramer opened Madcapra, a produce-driven falafel shop in the Grand Central Market. Sarah loves all funky and fermented foods, documentaries, sunscreen, and capybaras.

Sarah Hymanson – Chef/Partner

Sarah Hymanson is a Chicago native and an Oberlin College graduate. In NY, Sarah worked at applewood, and both Blue Hill in the city and the famed Blue Hill at Stone Barns. After opening the NY outpost of Mission Chinese with Danny Bowien, she joined Sara Kramer at Glasserie. In 2015, she and Kramer opened Madcapra, a produce-driven falafel shop in the Grand Central Market. Sarah loves all funky and fermented foods, documentaries, sunscreen, and capybaras.

Trevor Webb, Sous Chef Trevor Webb hails from Mililani, Hawaii. He attended the Culinary Institute of America in Hyde Park, NY. During his time in Honolulu, he worked under Lance Kosaka at the Pineapple Room, then for Quinten Frye at Salt, followed by the Vintage Cave with Chef Chris Kajioka. Upon moving to LA, Trevor spent two and half years at animal under Jon and Vinny, which brought him to the opening crew of Kismet. Meow.

Trevor Webb, Sous Chef

Trevor Webb hails from Mililani, Hawaii. He attended the Culinary Institute of America in Hyde Park, NY. During his time in Honolulu, he worked under Lance Kosaka at the Pineapple Room, then for Quinten Frye at Salt, followed by the Vintage Cave with Chef Chris Kajioka. Upon moving to LA, Trevor spent two and half years at animal under Jon and Vinny, which brought him to the opening crew of Kismet. Meow.

Morgan Maher, Assistant General Manager Morgan was born in Chevy Chase, Maryland, and has been explaining to folks that his hometown is NOT named after the actor/comedian ever since. He worked extensively in the Chicago craft beer scene. Since joining the Kismet team, he has developed a newfound love for natural wine. When not at Kismet, he enjoys tennis and acting. He earned his BA in Philosophy from the University of Chicago, and is an avid player of Magic: The Gathering.

Morgan Maher, Assistant General Manager

Morgan was born in Chevy Chase, Maryland, and has been explaining to folks that his hometown is NOT named after the actor/comedian ever since. He worked extensively in the Chicago craft beer scene. Since joining the Kismet team, he has developed a newfound love for natural wine. When not at Kismet, he enjoys tennis and acting. He earned his BA in Philosophy from the University of Chicago, and is an avid player of Magic: The Gathering.

Meadow Ramsey – Pastry Chef The last four years have found Meadow manning the ovens and building the pastry program at Sqirl, L.A. Previously, she spent time in the pastry kitchens of Campanile here in Los Angeles and Craft and Gramercy Tavern in New York. When not in the kitchen, she can be found exploring Southern California with her husband and their two pups, or relaxing at home with them in Hollywood. She believes that life really is better with butter, sugar and flour and that cooking with the seasons is the most delicious way. Meadow is thrilled to be a part of the Kismet team and can’t wait to feed you.

Meadow Ramsey – Pastry Chef

The last four years have found Meadow manning the ovens and building the pastry program at Sqirl, L.A. Previously, she spent time in the pastry kitchens of Campanile here in Los Angeles and Craft and Gramercy Tavern in New York. When not in the kitchen, she can be found exploring Southern California with her husband and their two pups, or relaxing at home with them in Hollywood. She believes that life really is better with butter, sugar and flour and that cooking with the seasons is the most delicious way. Meadow is thrilled to be a part of the Kismet team and can’t wait to feed you.

Erik Girton, Sous Chef California native Erik Girton spent the last 5 years working in Portland, Oregon. Passionate about working with small farms and utilizing seasonal ingredients, he developed an affinity for vegetable forward cooking while working at Ava Genes. Now back in his home state, he enjoys listening to Hall and Oates and long walks on the beach.

Erik Girton, Sous Chef

California native Erik Girton spent the last 5 years working in Portland, Oregon. Passionate about working with small farms and utilizing seasonal ingredients, he developed an affinity for vegetable forward cooking while working at Ava Genes. Now back in his home state, he enjoys listening to Hall and Oates and long walks on the beach.


Interested in joining the team?
Email us at info@kismetlosangeles.com