Daisy, a native of the Santa Ynez Valley, Daisy spent her formative cooking years in New York City. After graduating from the Culinary Institute of America at Hyde Park, she worked for such institutions as Gramercy Tavern, Chef’s Fare at Brooklyn Fare and Per Se, before returning to the west coast with Greg. In Los Angeles, she helped open The Line Hotel in Koreatown, before heading to Austin to oversee the beverage program for McGuire Moorman Hospitality. Three years later, Daisy and Greg permanently relocated to California’s Central Coast, opening Bell’s as their first independent restaurant project.
Greg grew up in the Willamette Valley near Portland, Oregon, where he attended both college and culinary school. He began his career at Tribeca Grill and Per Se in New York City, before heading to the west coast with Daisy. After working as Restaurant Director at LA’s Beverly Hills Hotel, he and Daisy spent a few years in Austin, where he led front-of-house service as the General Manager for Jeffrey’s and Josephine House. Shortly after the birth of their son, Henry, Greg and Daisy returned to California to open Bell’s in Los Alamos.
Awards & Press
- Food & Wine Best New Chef
- Michelin 1 Star