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Maiki Le
Maiki Le
Executive Chef
Maiki Le’s passion for food began at an early age. The daughter of Vietnamese war refugees, she enjoyed cooking with her family, recreating Vietnamese dishes with an American pantry. Her fascination with food grew into a very involved hobby as she began scouring recipes in magazines and preparing sweets and dinners for her friends. By the time she reached her senior year of high school, she began working as a server at Norm’s, while also taking classes at the Orange County School of Culinary Arts. She graduated from El Modena High School as salutatorian and then moved across the country to attend Brown University. Throughout her college years she worked as an Assistant Manager for the university’s dining services program, running the student division of the kitchen department.

After graduating with a Bachelor’s degree in Biology in 2004, she moved to New York to pursue her dreams of cooking in Manhattan. She studied pastry arts at the French Culinary Institute and began working as tournant with acclaimed Chef Patricia Yeo at Sapa. Under Yeo’s mentorship, she learned to train her palate to taste for balance, work with a sense of urgency, delicate knife work, and classic cooking technique. When Yeo moved on to open Monkey Bar, Maiki was promoted to Sous Chef to assist in the opening and fine tune her logistical and organizational skills. She then went to work with Chef Jehangir Mehta and helped him open Graffiti, an eclectic, small-plates food and wine bar. During her time there, she was honored to compete as Sous Chef for Mehta in the finals of The Next Iron Chef.

Maiki moved to Los Angeles in 2009 and began working as Chef de Cuisine with Chef Josie LeBalch at Josie Restaurant. She assisted in the opening of Momed in Beverly Hills and also Next Door by Josie. While working with LeBalch, she celebrated victories on the Food Network’s 24 Hour Restaurant Battle as well as Chopped. Working with LeBalch rounded out her experience as a chef, training her in European and American cuisine, cooking with game meats, and honing her skills as a leader. In 2014 she began working with Belcampo Meat Co. She helped the company open multiple locations including Grand Central Market, Palo Alto, San Francisco, and the Farm Kitchen pop up. As Head Chef, she opened their flagship location in Santa Monica, creating a meat-centric menu featuring the organic, pastured, humanely raised animals.

As Executive Chef at Upstairs 2, Chef Maiki has created a globally inspired, seasonal menu that focuses on pairing food and wine. She is excited to expand her knowledge and skills with this new opportunity.
Marilyn Snee
Marilyn Snee
Sommelier
Since childhood Marilyn has been influenced by food and wine. Her Irish grandmother was the owner/chef of a very successful restaurant and pub and her Italian grandmother lived on a small farm nearby where she made her own wine. Though hardly award winning, the wine was a cherished part of family gatherings.

After receiving a BS from the University of Massachusetts at Amherst ,Marilyn began her professional career as a Food and Beverage Manager for Marriott Host International in Boston. She proved to be a quick study and became known for her knowledge of the food and beverage industry. Marilyn was asked to be the wine educator on the web site "BellaOnline; the Voice of Women on the Web." She educated a diverse group of members on topics ranging from grape varietals and wine regions to food and wine pairings. She also contributed food and wine articles to assorted publications. Marilyn then developed wine lists and wine events for several local businesses. Her knowledge comes from both personal and professional experiences and she takes pride in the fact that she attended the Sterling School of Service and Hospitality and the International Wine Center in NYC.

As a Los Angeles transplant via Boston, Marilyn became the Sommelier at Upstairs 2 in late 2006. Here she stewards the wine program where her focus is on pleasing the palate of the novice as well as the wine expert. With an ever changing wine list, as well as 50 wines by the glass, Marilyn always has something new to taste. She also hosts a weekly Wine and Dine Wednesday that features food and wine pairings from around the world as well as wine education.