Spencer BezaireChef and Oyster Director
A native of Los Angeles, Spencer Bezaire grew up in Altadena, CA. from German, French and Japanese decent. He discovered his interest for cooking at a young age watching his Japanese grandmother cook and from his mother’s love of gardening seasonal produce. Shortly after high school Spencer attended Le Cordon Bleu in Pasadena, while there he interned at the long-standing brasserie, Café Stella in Silver Lake. Upon graduating in 2008 he quickly worked his way up to become the Executive Chef at Café Stella where he formed close relationships with farmers and brought a fresh seasonal French menu to the table.
3 years later he had taught himself as much classic French cuisine as he could and left to work at Heirloom LA to make their in house sausage and cured meats as well as cater events. A few months later he left catering to return to his passion for cooking in a restaurant.
At the beginning of 2012 Spencer joined Dustin and Tyler in opening L&E Oyster Bar as the executive chef where he has developed a seasonal, seafood driven menu. He is continuously creating close relationships with oyster farmers up and down the East & West Coast, bringing the freshest most coveted oysters to Los Angeles and creating local, seasonal cuisine for the neighborhood.
Sabrina ReinbacherAssistant Manager
Sabrina Reinbacher was born and raised in Los Angeles, shortly after graduating from Loyola Marymount University she moved to Manhattan to work in the fashion industry where she was quickly immersed in New York’s unique food scene. After a couple of years in fashion she decided to leave it behind and pursue a career in the culinary world. She moved to Europe, consulting and helping a few friends open a bar and café in Paris. This is where she truly realized her love and passion for working in the food industry. A year later she decided to come back to LA to gain more experience and knowledge about the restaurant industry. She helped open and worked at Suzanne Goin’s Tavern for a year. Then the opportunity to be involved with the opening of Forage in Silverlake led her to work for 2 years with chef and owner Jason Kim, formerly of Lucques, after which she worked briefly catering for Heirloom LA and left serendipitously to be a part of the opening of L&E Oyster Bar where she happily serves and works as Assistant Manager.
Doug SwimGeneral Manager
Doug Swim was raised in Napa California where he began a life long passion for food and wine. He's spent the last 18 years in Napa, San Francisco, & Los Angeles looking for the most sumptuous bite and the most gorgeous wine in hopes of finding the perfect pairing, the elusive and tantalizing "third flavor!"
He's happy to share his adventures and theories in wine and food, he only asks that one keep an open mind! Just a word of caution though, you might have to listen to him speak of the joys in relating the creation of the universe to popping a briney oyster and washing it down with a Jacquerre from Savoie or, how dogs and wine share a common history!
Good wine, good food, good life!
In 1990 Tyler Bell moved to Los Angeles, where he hung out and worked in coffee shops. After a year of making lattes and selling baked goods he left California to play music with the Southern Rock band Blues Old Stand.
With four years on the road under his belt, Bell stepped away from the drums and opened his first restaurant, Tomatinos Pizza and Bakeshop, in his hometown of Montgomery, Alabama. Between 1995 and 1999 Bell opened Cafe Louisa, The Olive Room and El Rey Burrito Lounge, greatly contributing to the culinary and cultural scene in the neighborhood of Cloverdale and in the downtown area.
By 2005 he had divested in most of his restaurant holdings, leaving only El Rey Burrito Lounge to operate. This enabled him to spend more time in Los Angeles, the home of his wife, Sara Philpott. While his restaurant ambitions were on hold, Bell focused on making documentaries and traveling.
In 2009, along with partner Matt Rogers and winemaker Dave Phinney, Bell launched Sonnez SVP wines. The first two wines, Mixtape and 8 Track, sold out in stores within months of being released in October 2011.
About the same time in 2011 Bell and partner Dustin Lancaster signed the lease at 1637 Silver Lake Boulevard, the future home of L & E Oyster Bar. The oyster bar is the result of many years of oyster research and a deep admiration for oyster bars around the world.
You can find the last few bottles of 2009 Mixtape at L & E Oyster Bar, and you can find Tyler either at L & E, El Rey Burrito Lounge, or his new bar in Montgomery, Leroy.
An old soul from rural Oklahoma, Dustin Lancaster fell in love with the East side of Los Angeles a little over a decade ago. Dustin has been cultivating a unique craft of making Angelenos want to meet, eat, drink and be merry, starting at his first establishment, Covell in Los Feliz.
Hilariously, if you asked Dustin to describe himself, you’d get “I’m just a Bud-drinking boy from Oklahoma.” To which one might respond: I guess you can take the boy out of Oklahoma, but fortunately for Los Angeles, you can’t get Oklahoma out of Loz Feliz.
Prompted a little further, Dustin would say he just loves people, he loves wine, he loves the adventure, and he loves what the future holds.