The Little Beast Restaurant is the realization of years of culinary training, family dreams and determination by husband and wife team Deborah Schwartz-Lowenthal and Chef Sean Lowenthal. Little Beast came to be because of our desire to have a restaurant on the East Side that rivals the great “foodie” spots in an intimate and inviting space that so easily populates Silverlake and the West Side. Offering a menu of progressive American comfort food, Chef Lowenthal's menus speak to the seasons, the availability of pristine, local produce and to the talents of his team. We strive to be the best dining experience to hit the East Side of LA. A culinary graduate of the Art Institute in Colorado, Lowenthal served as the Chef at Greenbriar in Boulder, Colorado before relocating to Los Angeles in 2010 where he then became the sous chef at LA's iconic Chateau Marmont.
The name “Little Beast” came from our term of endearment for our son, Miles. A spitfire of a hockey playing little chef who loves music – we felt that his spirit perfectly exemplifies who we are as a restaurant.
Sean Lowenthal was born and raised in Georgia and moved to Colorado with his brother as a young adult. He got his degree in Culinary Arts at The Art Institute of Colorado, and worked at a variety of high end restaurants in Denver and Vail - eventually becoming chef at the Greenbriar Inn, in Boulder, Colorado. He moved to Los Angeles in 2009 and eventually met his wife, Deborah, at the dog park. While working as the sous chef at the historic Chateau Marmont, he built his life on the East Side with his wife Deborah, step son Miles, and their two dogs; and in 2012 Sean made the jump, and he and his wife opened Little Beast.
Jose was born and raised in Chile. As the son of a farmer and a salon owner, his respect for food and creativity began early. After graduating from culinary school in Santiago, he worked in several restaurants while attending art school. In 2010 he came to Los Angeles, drawn to its vibrant art scene as well as its diverse cuisine. Here he began to merge his passions for both food and art. He worked at Palihouse Hotel and as the sous chef at Waterloo & City before becoming Chef de Cuisine at Little Beast. He believes food should be an experience- one that is dreamed up in the head, translated through the hands and shared with others.