Located in Downtown Los Angeles, Blue Cow Kitchen reinterprets regional American dining. We serve up lunch and dinner, including, daily specials and happy hour. Chef Shane re-conceptualizes American favorites using local, sustainable, Organic and seasonal ingredients. The bar program features seasonal cocktails with heavy emphasis on re-imagined classics and craft beers.
Texas-born and Orange County raised, Chef/Partner Shane Pritchett worked with Emeril Lagasse at the original Emeril’s Restaurant then became Executive Chef at Emeril’s famed Delmonico restaurant in New Orleans. He was there during the devastation and rebuilding after Katrina. He opened Fat Hen Grill + Grocery on St. Charles where his signature Womelet and Poached Eggs on Crawfish Cakes earned him Best Breakfast in the City honors. Shane is a certified Kansas City BBQ Society judge and is a award winning BBQ cook. He moved to Los Angeles in 2014 and after a 2 year stint at Los Feliz Messhall Kitchen as Executive chef he joined the Mendocino Farms Family. He is a daddy to two Yorkshire Terriers, Alfred and Rupert.
Ellen graduated with a degree in Economics from UCSD, becoming a consultant for the prestigious Accenture Consulting firm. There Ellen facilitated the growth initiatives and improvements of some top Fortune 100 companies. Even though Ellen was consulting big business, she was destined for entrepreneurial greatness.
Ellen is the principle investor and Business Manager of the Mendocino Farms and Blue Cow concepts. She uses the values taught to her by her father to lead through empowerment, and knows the rewards of building a thriving business from just a good idea and a lot of passion. Ellen continues to offer the restaurant group a big business perspective with an entrepreneur’s passion.
As the founder, creator, and cultivator of Mendocino Farms, Mario Del Pero has made his mark in the restaurant industry with his discovery and integration of the brand’s ‘Fast Casual’ concept.
He has managed to create ridiculously craveable food – while still delivering above and beyond service. Even with almost 20 years of restaurant industry experience under his belt, Del Pero still constantly pushes the boundaries and challenges how to be uniquely innovative in such a ‘foodie’ world.
His passion for the farm-to-table philosophy and his ever evolving eye for food and hospitality, has led to his creation of Blue Cow. At Blue Cow, Del Pero will merge the Mendo culture with Chef Josh’s culinary style to make upscale food more approachable. His goal is not how much money he can make or how many locations he will have; rather, how he can make each guest truly happy with every moment of their experience. This distinct passion and humble modesty has led to his success and keeps guests coming back to his restaurants.
Liza grew up in Eugene, OR and received a BFA from Boston University. While studying many different art forms on the East Coast, she evolved and intensified her vision through new and exciting mediums, working with everything from old shoes to watercolors to chalk to digital design. She now resides permanently in Los Angeles as a freelancing artist, muralist, cartoonist and designer. She is currently illustrating the Josie the Dog children's book series and is available for artistic collaboration, commission, and contracted work.
Her print work is available online at http://society6.com/LizaManaBurns