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David LeFevre, a native of Madison, Wisconsin, developed his passion for cooking as a child by helping his mother in the kitchen. Yet, as a teen, he set off on the industrial engineering track at the University of Wisconsin. LeFevre eventually left the engineering world and enrolled at the renowned Culinary Institute of America. It was during this time that he interned at chef Charlie Trotter’s celebrated restaurant in Chicago and landed a job as tournant at Trotter’s Las Vegas, where he worked until it closed in 1995. In parting with Trotter’s, LeFevre traveled to France and enhanced his resume with a list of apprenticeships with Bernard Loiseau’s restaurant, La Cote d’Or, Restaurant Jean Bardet and Roger Verge’s Le Moulin de Mougins. Upon returning to the United States, LeFevre moved to Chicago to work with his mentor Charlie Trotter as sous chef.
Then in 2004, LeFevre was recruited as Executive Chef of the Water Grill, downtown Los Angeles’ seminal seafood restaurant. Under LeFevre’s six-year culinary leadership Water Grill earned a coveted Michelin star and further solidified its reputation as one of Los Angeles’ must-go-to destination restaurants.
Opened in April 2011, LeFevre’s first restaurant, Manhattan Beach Post (M.B. Post) was named one of Los Angeles Magazine’s 2011 “Best New Restaurants,” “10 Most Memorable Meals” by the Los Angeles Times restaurant critic S. Irene Virbila, and “10 Best Dishes of 2011” by LA Weekly restaurant critic Jonathan Gold. M.B. Post was also a semifinalist for the 2012 James Beard Foundation Awards in the “Best New Restaurant” and “Best Chef: Pacific” categories and 2013 semifinalist for “Best Chef: West.”
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