T H E T E A M
Over the course of almost 35 years in the restaurant industry, Bill Chait has developed and operated a range of highly successful restaurants across Los Angeles and beyond. As the Founder and Managing Partner of Sprout, which he ran through 2015, Bill was a key player in LA’s oft-discussed dining renaissance, and was a driving force behind restaurants such as Bestia (with Chefs Ori Menashe and Genevieve Gergis), République (with Chefs Walter and Margarita Manzke), Otium (with Chef Tim Hollingsworth), Redbird (with Chef Neal Fraser), Sotto (with Chef Steve Samson), Rivera (with Chef John Sedlar), and the Rose Café (with Chef Jason Neroni).
In 2016, in collaboration with partner Carl Schuster, Chait conceptualized The Fields LA, an upscale food hall adjacent to the Banc of California Stadium in the LA Coliseum complex. This same partnership has plans to open a major restaurant located within the forthcoming Museum of the Academy of Motion Pictures at the corner of Fairfax and Wilshire Boulevards, slated for early 2020.
While developing The Fields, Chait also joined forces with Chad Robertson and Elisabeth Prueitt, founders of San Francisco’s wildly-popular Tartine Bakery, as a managing partner. In this role, he developed a multi-year expansion strategy for the brand, beginning with a major foray into the LA market and concurrent extensions into Korea and elsewhere in Asia.
In 2018, he partnered with Michelin-starred Chef Raphael Francois to open Tesse, a sleek, French-leaning hotspot in the heart of West Hollywood. And in 2019, he purchased one of LA’s most beloved restaurants, Church & State, and joined forces with renowned Chef David Féau to reinvigorate the iconic DTLA bistro. Chait and his restaurants have been featured in countless publications including the Los Angeles Times, the New York Times, Bon Appétit, Nation’s Restaurant News, Sunset Magazine, and Los Angeles Magazine. He also serves on the Advisory Board for OpenTable.
Chef & Partner
Chef Féau began his culinary education at L'Ecole Hotelière Hélène Boucher, in his hometown of Le Mans, France. After completing his degree, he moved to Paris, where he jumped at the opportunity to hone his culinary and managerial skills under the guidance of famed Chef Guy Savoy. In 1996, Chef Féau was tapped by Savoy to be the Executive Chef at his Bistrot de L’Etoile, which was within the year named the best bistro in Paris by Magazine Capital. He followed his success at L’Etoile with a stint as Executive Chef of Le Miravile, a Michelin one-star in the 4th arrondissement, and was named one of the six ‘Best Chefs in France Under 30’ by Le Chef.
In 2001, he crossed the Atlantic and made his way to New York City, where he took over the kitchen of one of the city’s most beloved French institutions, Lutèce. The restaurant would go on to achieve four-star ratings by both Mobil and Forbes. After revitalizing the flagship restaurant in New York, Féau spearheaded the development of the sister restaurant in Las Vegas, earning that location its own four-star rating by Mobil, and was named Chef of the Year in 2003 by Taste of Vegas.
Chef Féau moved to Los Angeles in 2006, where he joined Joachim Splichal’s Patina Group as Executive Chef for Café Pinot in downtown Los Angeles. The following year, he became Corporate Executive Chef for the entire group, overseeing culinary operations including restaurants and special projects.
In 2010, he left Patina to open The Royce at the historic Langham Hotel in Pasadena. The restaurant received a rare three-star review from the Los Angeles Times and was voted one of the city’s Best New Restaurants (#2) by Los Angeles Magazine. While at the Royce, Chef Féau was nominated for a James Beard Award and was named ‘Chef of the Year’ by Los Angeles Magazine.
Chef Féau joined the owners of LA’s landmark wine emporium, Wally’s, in 2015, where he helped develop the restaurant concept inside their just-launched Beverly Hills flagship. The restaurant was an instant success, and became a destination for wine-loving diners across the city. In 2019, he was selected by a committee of French Chefs to be inducted as a Master Chef of France. That same year, he joined LA restaurateur Bill Chait and returned to his roots, spearheading a relaunch of one of the Downtown Arts District’s earliest and most beloved restaurants -- and one of LA’s most soulful bistros -- Church & State.
For most of his early life, Taylor’s passion for wine and food simmered happily away on the back burner: working as a server and a cellar rat was an easy way to make extra money while pursuing his professional dream of being a jazz pianist.
He committed to a full-time career in wine and hospitality upon returning to his native Los Angeles in 2006, after college and several years of itinerant musicianship abroad. Over the last fifteen years, Taylor has had the good fortune to be involved in some of LA’s most lauded restaurants, from stints as the Chef Sommelier at Wolfgang Puck’s Spago Beverly Hills to Beverage Director positions at Campanile, the Mozza Restaurant Group and République, where he also served as General Manager. He has been awarded several times for his work in wine, including awards for Best Sommelier from the LA Weekly, Sommelier of the Year from Food & Wine Magazine and ‘Rising Star’ Sommelier from StarChefs.
Parsons left République in January of 2017 to devote more time to his beverage and hospitality consultancy, Whole Cluster, where he continues to advise on a range of projects that include restaurant openings, concept development, market strategy and operational advisement.
In 2019, he partnered with LA restaurateur Bill Chait to found Hot Pot, a hospitality incubator and management company. The pair have a slate of projects in the works, beginning with a revitalization of one of Downtown LA’s iconic restaurants, Church & State, which reopened in June 2019. There’s still a piano in his living room.