Chef Spencer Bezaire of Eszett - Biography

Los Angeles, CA

May 2021

Spencer Bezaire started cooking at the age of 8 in his L.A. home. Throughout high school, he washed dishes and delivered pizzas, and after a stint at community college, he attended Le Cordon Bleu in Pasadena. Six months after graduation, he was hired as sous at Cafe Stella in 2008 and became the executive chef three months later. He studied hard and met his future wife and business partner, Sabrina, who then worked at Tavern. 

In 2012, he helped open L&E Oyster Bar as the executive chef and oyster director. Joining forces with Restaurateur Dustin Lancaster, Bezaire also opened El Condor in 2014 and helped out with a new outpost of Highland Park Brewery in 2018. In December 2019, the Bezaires launched Eszett in Silver Lake as a two-person team: Sabrina as the general manager and wine director and Spencer as the chef. Packed with flavor, the food puts progressive spins on classics; think koji-marinated chicken wings and kampachi crudo melts. Since the pandemic, Eszett has retailed cheeky, politically themed hot sauces like the kumquat and habanero Too Small to Bail.