Michael Franks and Chef Robert Bell, Owners
Visit this dining establishment in Redondo Beach, and you get not one but three restaurants under one roof! First opened in 1982, Chez Mélange restaurant moved to its current location in the Riviera Village in 2008
1611 S. Catalina in Redondo Beach | 310-540-1222 | chezmelange.com
Visit this dining establishment in Redondo Beach, and you get not one but three restaurants under one roof! First opened in 1982, Chez Mélange restaurant moved to its current location in the Riviera Village in 2008. Co-owners Michael Franks and Robert Bell manage a culinary staff of 15, with Michael, as front of house manager, greeting guests at the contemporary, intimate dining room of Chez Mélange. Meanwhile Robert, also the executive chef, uses locally sourced and seasonal ingredients to craft a daily changing menu of world cuisine, with options ranging from pastas to sustainable fish to a bevy of pork choices. Bouzy, located next door to Chez Mélange, is a neighborhood gastropub, combining the best of a French brasserie, an English pub and an American bar and grill. Bouzy offers a seasonal selection of artisan beers and many wines by the quartino. BarComida is a cozy tapas bar, serving small plates. Michael and Robert participate in the Seed To Plate program, which allows special education students of PV High School to work in their garden. Chez Mélange buys the produce and the money goes back into the program.
Tell us about your executive chef.
“At age 30, the self-trained Robert Bell changed careers from architect to chef. His focus is organic, sustainable, rustic cooking—and above all else, supporting the small guy who’s just trying to make a living. He believes in the farmer, the fisherman and most importantly, the family. Robert knows that the quality of his relationship with his suppliers is a major factor in the quality of the final product. His discrimination in sourcing ingredients has enabled us to create an exciting and eclectic blend that ties together harmoniously.”
Michael, was there a defining moment in your career that guided you to where you are now?
“Leaving a successful restaurant career in London and taking a chance in the United States—following `the American dream’.”
What is one word that you most want associated with your restaurant?
“More than one word: exciting, fun, value, healthful, quality.”