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.

 

  Kae Whalen , Beverage Director  Coming from a more conservative part of Southern California, Kae sought out good food and stimulation in New York City and stayed there for seven years, four of which were spent studying art and writing at Sarah Lawrence College. After working their way through Taavo Somers’ restaurants, they got a taste for some weird wines out of the Loire at Andrew Tarlow’s flagship, Diner. After some blissful time working and learning on that corner, Kae moved back west and joined the opening Kismet team. Kae’s interests include color and design, plants, taking huge bites, writing in books, politics, and challenging wines.

Kae Whalen, Beverage Director

Coming from a more conservative part of Southern California, Kae sought out good food and stimulation in New York City and stayed there for seven years, four of which were spent studying art and writing at Sarah Lawrence College. After working their way through Taavo Somers’ restaurants, they got a taste for some weird wines out of the Loire at Andrew Tarlow’s flagship, Diner. After some blissful time working and learning on that corner, Kae moved back west and joined the opening Kismet team. Kae’s interests include color and design, plants, taking huge bites, writing in books, politics, and challenging wines.

 Julia Miskevich, Sous Chef  Julia’s culinary adventure began with their love for eating food. Born and raised in Warsaw, Poland meant they were surrounded by amazing produce (and pierogi, herring, vodka, pickles and sauerkraut in different stages of fermentation!) As much as Julia loves eating, they also love traveling which motivated their move to Barcelona, where they worked first for a Vietnamese chef, and then in a Catalan Michelin-starred restaurant. After 3 years in that stunning city, Julia came to LA in February 2016, for what they thought would be a month. It’s March 2018 and they're still here. Julia’s first job in Los Angeles was at Jon and Vinny’s, which led to becoming a part of the opening team at Kismet. Thank god for labneh. Woof!

Julia Miskevich, Sous Chef

Julia’s culinary adventure began with their love for eating food. Born and raised in Warsaw, Poland meant they were surrounded by amazing produce (and pierogi, herring, vodka, pickles and sauerkraut in different stages of fermentation!) As much as Julia loves eating, they also love traveling which motivated their move to Barcelona, where they worked first for a Vietnamese chef, and then in a Catalan Michelin-starred restaurant. After 3 years in that stunning city, Julia came to LA in February 2016, for what they thought would be a month. It’s March 2018 and they're still here. Julia’s first job in Los Angeles was at Jon and Vinny’s, which led to becoming a part of the opening team at Kismet. Thank god for labneh. Woof!

 Natalia MacAdams, Communications & Events Manager  Natalia is a northeast LA native, who has been working in the food industry since she was an angst-y teen. After attending NYU for Sustainable Food Practices and Policy, she discovered her love of wine—natural wine, in particular. Since then, she has found her home at Kismet. Combining her love of wine, being bossy, and entertaining, she now works as the Communications & Events Manager. In her free time, she enjoys talking about her cats & dog, watching TV, eating ice cream, gardening and traveling whenever possible.

Natalia MacAdams, Communications & Events Manager

Natalia is a northeast LA native, who has been working in the food industry since she was an angst-y teen. After attending NYU for Sustainable Food Practices and Policy, she discovered her love of wine—natural wine, in particular. Since then, she has found her home at Kismet. Combining her love of wine, being bossy, and entertaining, she now works as the Communications & Events Manager. In her free time, she enjoys talking about her cats & dog, watching TV, eating ice cream, gardening and traveling whenever possible.

 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, Chef de Cuisine  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, Chef de Cuisine

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.

 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.

 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 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 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.

 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.


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