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BELL’S

Daisy grew up in Santa Ynez Valley and moved to New York to attend The Culinary Institute of America in Hyde Park. After school she remained in New York and had the opportunity to work at such institutions as per se, Gramercy Tavern & Chef’s Fare at Brooklyn Fare. Having moved back to the west coast with Greg she spent a year in Los Angeles and helped open The Line Hotel in Koreatown. She then spent 3 years in Austin helping run the beverage program for McGuire Moorman Hospitality.

Greg grew up in the Willamette Valley near Portland, Oregon going to college and then culinary school there. He has had the chance to work at such restaurants as Tribeca Grill and per se in New York, The Beverly Hills Hotel in Los Angeles and Jeffrey’s and Josephine House in Austin, Texas.

Greg and Daisy returned to the valley in beginning of 2018 with their son Henry to open Bell’s.

 
 
 


PARTNERS

Graphic Design - Roxaboxen

All typography and graphics were done by Graham Bradley. His real trade is in typography and this was his first foray into helping design the graphic concept of a restaurant completely. You will find his touches throughout the restaurant, including all that swag when people go “Franch in the Wild”.

Garden Design - Eye of the Day

Located in Carpinteria, CA and owned by Brent and Suzi Freitas, Eye of the Day deals in pottery from France, Spain and Italy.

Banquette and Bar - Helvey Design

With headquarters in San Diego, Cameron and Talia Helvey helped conceptualize and create our banquette and bar using Douglas Fir and Zinc.

Woodwork & Tables - Shaun Boyd Made This

One of Daisy’s oldest friends, Shaun helped with our cutting boards for the restaurant as well as some of the dining tables and wine shelves.

 
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BELLS. VERY FRANCH.