About The Wilkes
Honoring Alfred Wilkes and the Community of Brentwood
Midcentury architect Alfred Topper Wilkes had a penchant for the popular. He loved to reimagine everyday spaces for regular folks, giving dignity to homes across West Los Angeles, adding swagger to our skyline from the 1950’s until 2015. After a sixty-year career, he continues to make his mark on the Southern California landscape.
Wilkes attended both UCLA and USC School of Architecture before finding his signature aesthetic, Streamline Moderne, a style characterized by prominent horizontal lines, curved glass and elegant geometry. Designed by Wilkes in 1954, our building is typical of this approach, which continues to influence many Los Angeles architects to this day. In fact, Frank Gehry was one of Wilkes’ early draftsmen.
We love the optimism and grace of Wilkes’ imprint. It is how we imagine life must have felt in a kinder, gentler era, when restaurants beckoned the neighborhood with good food, civility, and comfort. We are proud to bring this gem back to its glory.
The Wilkes Restaurant & Lounge is a neighborhood supper club serving craft comfort food classics. It is an homage to an unsung visionary and a postcard to Brentwood Village. We hope it triggers your happiness and nostalgia.
Welcome to The Wilkes.
DEVAN CLARK
Head Chef
Head Chef Devan Clark is a Cajun through and through. From Lafayette, Louisiana, he first fell in love with cooking while training at Commander’s Palace in New Orleans. His career took him to fine-dining steak houses to seafood and oyster bars throughout the South and Colorado. Chef Clark brings his Southern roots, refined yet bold flavors, and years of experience to every plate.
Our Family
MICHAEL TOWER
Director of Operations
Michael Tower is Director of Operations for The Wilkes Brentwood and Violet Los Angeles. Born and raised in London, Ontario, Canada, Michael moved to New York City after being accepted to study acting at The American Musical & Dramatic Academy. He fell in love with the dizzying food scene -- the diversity of flavors, the myriad of cultures, and the restaurants that created the magic. Starting out at the bakery counter of Sarabeth’s Kitchen, Michael never looked back. He went on to work with Bobby Flay at the original Mesa Grill, The Boathouse Cafe in Central Park, and Cafe Nosidam on Madison Avenue before eventually heading west to Los Angeles. Michael landed here in Los Angeles working under Bruce Marder at Capo, Brass Cap, and The Brentwood Restaurant & Lounge. Brentwood partners Richard Drapkin, Marvin Zeidler, and Steve Wallace were also mentors. Years later, Michael honed his skills as an industry expert in operations management and development when he opened Wally's in Beverly Hills.
While taking some time off to travel in Asia, Michael met Rose, his future wife, in Vietnam. Where did they meet? On the back of a moped during a food tour, of course. She was his guide for the night and the rest is history.
At the Cafe Gratitude Group, Michael learned extensively about vegan food, regenerative farming and transforming staff members from employees to ambassadors of a culture. He spent the last four years as Director of Operations at the Michelin-recognized Rossoblu and Superfine before arriving full circle at The Wilkes, in the same location where he began his spectacular Los Angeles restaurant trajectory. Passionate for all things in the dining experience as well as business operations, Michael works tirelessly to make your experience at The Wilkes feel effortless.
Jesse Brune
Director of Events
Jesse Brune-Horan brings more than twenty years of hospitality experience to The Wilkes, with a career that spans culinary arts, teaching, media, and event planning. After graduating from Le Cordon Bleu in 2006, he moved quickly into television as a food and wellness expert, co-starring in Bravo's Workout, Food Network's Private Chefs of Beverly Hills, and OWN's Emmy-winning Home Made Simple. He has been featured in numerous magazines, television programs, and books.
As a chef instructor, Jesse has taught at Epicurean Culinary School and The New School of Cooking, and he continues to deepen his industry expertise through specialized hospitality and restaurant management studies at Cornell University.
In addition to his culinary background, Jesse has extensive experience in private dining and catering, bringing a chef’s perspective and a refined approach to guest experience and event design.
DANA SLATKIN
Founder
Violet Los Angeles founder Dana Slatkin always dreamed of opening a delightful neighborhood gathering place, like the ones where she spent so much time while studying and working in Italy and France. Born in Los Angeles, Dana is a graduate of U.C. Berkeley and The Culinary Institute of America. She trained with chefs Georges Blanc and Michel Guèrard at their eponymous Michelin three-star restaurants in France, patissier Pierre Hermé at Fauchon in Paris, and David Bouley in New York City.
Dana moved back to Los Angeles to become General Manager at L'Orangerie. In 1994, she helped launch the Beverly Hills Farmers Market, later using the name and inspiration for her own line of snacks and baked goods, which she sold to airlines and supermarkets for a decade. Dana's first cookbook, Summertime Anytime: Recipes From Shutters On The Beach, was published in 2008 by Clarkson Potter. As the Beverly Hills Farmgirl, she ran a cooking school and shop for twelve years. She is a mother of three, a board member of the Berkeley Food Institute, a classical pianist, and an avid crosswordist.