An “atelier” is the artist’s workshop where they craft their works of art
At LA'telier we leverage our collective knowledge, experience & creativity to create "bespoke hospitality experience"
OUR WORK
In today’s world, where authentic human connections and live events are paramount, our commitment to artistry and personal service excellence stands out.
We create unique experiences that resonate with the ethos of Los Angeles' vibrant culture and lofty expectations. Combining the highest quality, restaurant level food & service with thoughtful design.
We curate custom, high-touch hospitality experiences authentic to the client vision or brand intention, leaving guests wowed.
LA'telier Event Reels
Longines Global Champions World Tour Liberty State Park
Lamborghini Villa at Pebble Beach Monterey Car Week
Snoop & Dre X Flipper's World HOT DOGS & CAVIAR
LA'telier Philosophy
We artfully merge the best aspects of refined cuisine, service excellence and intentional design to provide our clients with an unparalleled hospitality that seamlessly integrates with and enhances the event experience overall.
OUR FOUNDERS
Eric Greenspan Culinary Director
Bill Coyne Founding Partner/CRO
Bill Coyne Founding Partner/CRO
Eric is an acclaimed Chef and a TV personality.
He is the author of two cook books: "The Great Grilled Cheese Book" and "Cook Up for Comfort with Eric".
Following his graduation from UC Berkeley’s prestigious Haas School of Business with a Bachelor of Science in Business Administration, Eric attended the acclaimed Le Cordon Bleu culinary s
Eric is an acclaimed Chef and a TV personality.
He is the author of two cook books: "The Great Grilled Cheese Book" and "Cook Up for Comfort with Eric".
Following his graduation from UC Berkeley’s prestigious Haas School of Business with a Bachelor of Science in Business Administration, Eric attended the acclaimed Le Cordon Bleu culinary school in Paris. He went on to train in New York with celebrated chefs as Alain Ducasse, David Bouley, and Rocco DeSpirito, as well as apprenticing at three-star Michelin chef Ferran Adria’s El Bulli in Rosas, Spain.
As executive chef at Los Angeles’ acclaimed Patina, Eric garnered critical acclaim for his imaginative and bold cuisine and was named one of Angeleno Magazine’s “Eight Hot Chefs” in 2003. His kitchen was the top-ranked French restaurant in the 2004 Zagat Guide. In spring 2007, Eric opened The Foundry on Melrose to similarly rave reviews and resounding success. The Foundry was runner-up for Los Angeles Magazine’s “Best New Restaurant". Condé Nast Traveler named it Best New Restaurant, it made Los Angeles Magazine’s Top 75, and the “Essential 99” restaurants of the late LA Weekly Pulitzer-winning food critic Jonathan Gold. The Foundry was also a semi-finalist for The James Beard Foundation’s Best New Restaurant in America.
In 2023, Eric expanded his focus into special events. Over the years he has produced multiple culinary festivals. He was the Culinary Director of “ChainFest”, a 3 day 10,000 person collaboration with multiple enterprise restaurant brands. Eric has hosted, judged, competed or appeared on countless TV shows, including on Food Network, A&E, National
Geographic, NBC, Fox, Travel Channel, FYI, Tasted, Tastemade, Facebook Watch, and many others. He defeated Bobby Flay on “Iron Chef America,” is a regular judge on Food Network’s “Guy’s Grocery Games” and makes regular appearances on “Guy’s Ranch Kitchen.”
He has operated multiple festival concessions brands at Coachella, Stagecoach, BottleRock and Bourbon and Beyond.
Eric is also the Co-Founder of New School American Cheese, a premium American Cheese brand launched in 2022. Made with aged cheddar, real cream and real butter, New School
Bill Coyne Founding Partner/CRO
Bill Coyne Founding Partner/CRO
Bill Coyne Founding Partner/CRO
With a degree in theater from NYU, extensive performance and producing experience, and over 15 years in the luxury event industry, Bill brings a singular perspective, unrivaled expertise and an appetite for innovation to the table. His “ground up” journey from service to production to sales to steering showcases a career dedicated to s
With a degree in theater from NYU, extensive performance and producing experience, and over 15 years in the luxury event industry, Bill brings a singular perspective, unrivaled expertise and an appetite for innovation to the table. His “ground up” journey from service to production to sales to steering showcases a career dedicated to service excellence in
bespoke experiences worldwide.
Bill began his career in NYC, rapidly advancing at Olivier Cheng Catering & Events; helping orchestrate events for luxury brands such as Chanel & Hermes at iconic venues like The Met Opera & MoMA and nonprofit galas and elite social gatherings in the Hamptons. Bill then joined Cloud Catering & Events, where he played a pivotal role in transforming the boutique firm into a hospitality leader. Securing pivotal partnerships with illustrious venues like the Metropolitan Museum of Art & NYPL winning marquee events including the ABT Gala at Lincoln Center and the Mellon 50th Anniversary at the NYHS and regularly partnering with renowned tastemakers to service clients across the social, corporate, high-fashion and non-profit worlds.
During the pandemic, Bill relocated to LA to help spearhead the re-opening of Schaffer, introducing the brand to the luxury social market, collaborating with event planners and producing standout events like the CalArts Gala, FX's The Bear premiere and the Cadillac Celestiq launch. He then joined forces with Stephane at Très LA, where they co-led the re-imagining of the brand into an experiential hospitality firm, securing high-profile events for AirBnB, Gucci, Rolls Royce, TikTok and winning the prestigious Lamborghini Villa at Monterey Car Week, servicing thousands.
Bill’s extensive network and strategic vision make him a sought-after collaborator for event firms globally. He is regularly called upon by the Vogue celebrated planners fore for fêtes from Aspen to Anguilla and Tuscany to Saint Tropez. His passion for delivering elevated experiences is surpassed only by his curiosity and
genuine love of people.
He is thrilled to join Stephane and Eric in creating this brand and redefining what is possible within bespoke hospitality experience.
Stéphane Bombet Managing Partner
Bill Coyne Founding Partner/CRO
Stéphane Bombet Managing Partner
Stephane just celebrated his 35 years in the Hospitality Business.
He co-founded the critically acclaimed restaurants Terrine, Faith & Flower, Hanjip, Viviane, Picca, Mo-Chica, Paiche and Blue Tavern restaurants in Los Angeles and Santa Barbara, just to name a few. Stephane also won the Eater Empire Builder award for his great creations al
Stephane just celebrated his 35 years in the Hospitality Business.
He co-founded the critically acclaimed restaurants Terrine, Faith & Flower, Hanjip, Viviane, Picca, Mo-Chica, Paiche and Blue Tavern restaurants in Los Angeles and Santa Barbara, just to name a few. Stephane also won the Eater Empire Builder award for his great creations all around the city.
In July 2010, Stephane and his former partner launched the notorious Test Kitchen and went on to opening Picca, a modern Peruvian cantina with Chef Ricardo Zarate— mere months before his former chef/partner was named Food & Wine Magazine’s Best New Chef of the Year. Since Picca’s opening, it has earned unparalleled acclaim from Los Angeles Times, Wall Street Journal, Bon Appetit Magazine, 6th Best New Restaurants in America by GQ Magazine’s iconic food critic Alan Richman, 10th best New Restaurants in the World by Conde Nast Traveler and more. In 2012, Stephane relocated Mo-chica, becoming an instant success with Patrick Kuh from Los Angeles Magazine naming it the 4th Best New Restaurant in Los Angeles that year. In 2013, he opened Paiche and was recognized as one of the Best New Restaurants in America by Esquire Magazine.
In March 2014, he created BHG and opened Faith & Flower. In October of that year, Faith & Flower became Esquire Magazine’s Best New Restaurants in America. Which made Stephane the only restaurateur in America to have received this prestigious award twice. In 2015, BHG created the well loved Terrine with Chef Kris Morningstar. Over the following years, he created Hanjip with Chef Chris Oh, The Ponte with award winning Chef Scott Conant, Ms Chi with Top Chef Shirley Chung.
When the pandemic hit, and after 30 years operating its own restaurants and bars, Stephane has decided to fully focus on his consulting business until It was time again to launch his newest venture: LA'telier.
Contact Us
Let's talk about your event!
Our personal approach ensures that every event we produce is not merely delivering a delicious meal and a drink, but an immersion into the overall event story; creating a “oneness” within the event experience while setting a new standard in event hospitality.
LA'TELIER
