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Introduction
Jon Shook & Vinny Dotolo
Chefs / Owners
Jon Shook and Vinny Dotolo opened Animal restaurant in June 2008 to widespread acclaim. Since opening it's doors the duo has been awarded some of the most prominent national accolades including, Food & Wine Best New Chefs of 2009, two James Beard nominations, Rising Star Chefs by Star Chefs and Wine List of the Year by GQ Magazine.
They have been covered in numerous publications, including, The New York Times, The Los Angeles Times, LA Weekly, The New Yorker, Travel + Leisure and Food & Wine magazine, and have appeared on The Morning Show, Last Call with Carson Daly and NPR's Good Eats. The duo still operates a full service catering company, which opened the door for an appearance on Iron Chef America and paved the way for their own Food Network show, 2 Dudes Catering. Continuing their success, the guys wrote their first book for Random House publishing titled, Two Dudes One Pan. It was voted one of NPR's '10 Best Cookbooks of 2008â?.
Jon and Vinny met while attending culinary school at The Art Institute of Fort Lauderdale in Florida. Their first job together was in the kitchen of famed chef Michelle Bernstein at The Strand Restaurant in South Beach. They continued to work in numerous other top chef kitchens in south Florida, including: Mark Millitello's of Mark's, Oliver Saucy of Café Maxx and Doug Reese of The River House. They left Florida to work with Ray Roach at the Wildfower Restaurant located in The Lodge at Vail in Vail, Colorado. Continuing their trajectory west, they landed in Los Angeles in 2001 where they worked with Govind Armstrong and Ben Ford at Chadwick's before launching their own catering endeavor, and ultimately their first restaurant, Animal. Their second restaurant, Son of a Gun, will open in February 2011.
Helen Johannesen
Director of Operations/ Beverage Director
Frank Anderson
Chef de Cuisine
Frank was born in Portland, Maine. He grew up on a potato farm and has always had a strong interest in farm to table. He got into cooking at young age when he would bake and pickle with his Grandmother. Frank has worked at Wildflower Restaurant and Zach's Cabin in Vail, CO. He moved out to Los Angeles to work with Jon and Vinny in 2005 and helped them open Animal in 2008 and this year moved up to man the helm of Son of a Gun.
Daniel Warrilow
General Manager, Sommelier
Daniel was born in Rochester, New York. He broke into the restaurant scene bussing tables at Chinese restaurant when he was 14. From there he moved to New York City, where while working as a bartender, he fell in with the wine industry, solidifying his passion. He worked as a Sommelier and Beverage Director for 5 years at BLT, opening and working at locations in New York, Washington DC and Los Angeles. He also worked as the Assistant Food and Beverage Director at Soho house in Los Angeles. Daniel joined the Animal team in February 2011.
Daniel Gallo
Sous Chef
(photo coming soon)
Daniel was raised in Woodlyn, Pennsylvania, just outside of Philadelphia. His culinary career has taken him from The Pumpkin Patch in Philadelphia, to The Butcher Shop in Boston where he worked under Barbara Lynch and The Greenhouse Tavern in Cleveland where he worked in Jonathan Sawyer. His passion started with the desire to learn how to make pasta, and then he decided he wanted to learn everything else. He started at Animal in May 2010 and was promoted to Sous Chef at Son of a Gun when it opened.
Miles Thompson
Junior Sous Chef
Miles was born in South Salem, New York. Miles heard his calling because he was hungryâ?¦and he still is. He previously worked at Nobu and joined Son of a Gun in November of 2010.
Chefs / Owners
Jon Shook and Vinny Dotolo opened Animal restaurant in June 2008 to widespread acclaim. Since opening it's doors the duo has been awarded some of the most prominent national accolades including, Food & Wine Best New Chefs of 2009, two James Beard nominations, Rising Star Chefs by Star Chefs and Wine List of the Year by GQ Magazine.
They have been covered in numerous publications, including, The New York Times, The Los Angeles Times, LA Weekly, The New Yorker, Travel + Leisure and Food & Wine magazine, and have appeared on The Morning Show, Last Call with Carson Daly and NPR's Good Eats. The duo still operates a full service catering company, which opened the door for an appearance on Iron Chef America and paved the way for their own Food Network show, 2 Dudes Catering. Continuing their success, the guys wrote their first book for Random House publishing titled, Two Dudes One Pan. It was voted one of NPR's '10 Best Cookbooks of 2008â?.
Jon and Vinny met while attending culinary school at The Art Institute of Fort Lauderdale in Florida. Their first job together was in the kitchen of famed chef Michelle Bernstein at The Strand Restaurant in South Beach. They continued to work in numerous other top chef kitchens in south Florida, including: Mark Millitello's of Mark's, Oliver Saucy of Café Maxx and Doug Reese of The River House. They left Florida to work with Ray Roach at the Wildfower Restaurant located in The Lodge at Vail in Vail, Colorado. Continuing their trajectory west, they landed in Los Angeles in 2001 where they worked with Govind Armstrong and Ben Ford at Chadwick's before launching their own catering endeavor, and ultimately their first restaurant, Animal. Their second restaurant, Son of a Gun, will open in February 2011.
Helen Johannesen
Director of Operations/ Beverage Director
Frank Anderson
Chef de Cuisine
Frank was born in Portland, Maine. He grew up on a potato farm and has always had a strong interest in farm to table. He got into cooking at young age when he would bake and pickle with his Grandmother. Frank has worked at Wildflower Restaurant and Zach's Cabin in Vail, CO. He moved out to Los Angeles to work with Jon and Vinny in 2005 and helped them open Animal in 2008 and this year moved up to man the helm of Son of a Gun.
Daniel Warrilow
General Manager, Sommelier
Daniel was born in Rochester, New York. He broke into the restaurant scene bussing tables at Chinese restaurant when he was 14. From there he moved to New York City, where while working as a bartender, he fell in with the wine industry, solidifying his passion. He worked as a Sommelier and Beverage Director for 5 years at BLT, opening and working at locations in New York, Washington DC and Los Angeles. He also worked as the Assistant Food and Beverage Director at Soho house in Los Angeles. Daniel joined the Animal team in February 2011.
Daniel Gallo
Sous Chef
(photo coming soon)
Daniel was raised in Woodlyn, Pennsylvania, just outside of Philadelphia. His culinary career has taken him from The Pumpkin Patch in Philadelphia, to The Butcher Shop in Boston where he worked under Barbara Lynch and The Greenhouse Tavern in Cleveland where he worked in Jonathan Sawyer. His passion started with the desire to learn how to make pasta, and then he decided he wanted to learn everything else. He started at Animal in May 2010 and was promoted to Sous Chef at Son of a Gun when it opened.
Miles Thompson
Junior Sous Chef
Miles was born in South Salem, New York. Miles heard his calling because he was hungryâ?¦and he still is. He previously worked at Nobu and joined Son of a Gun in November of 2010.
Contact Info
Address:
8370 W. 3rd street
Los Angeles
California 90048
United States
Los Angeles
California 90048
United States
Tel:
(323) 782-9033
Fax:
(323) 782-9034
Website:
http://sonofagunrestaurant.com/
Offering
- Fine Dining
- Private Events
- Special Catering
- Dine in
- Wine
Hours of operation
| From | To | From | To | From | To | ||
|---|---|---|---|---|---|---|---|
| Monday | Open | ||||||
| Tuesday | Open | ||||||
| Wednesday | Open | ||||||
| Thursday | Open | ||||||
| Friday | Open | ||||||
| Saturday | Open | ||||||
| Sunday | Open | ||||||
