L.A. native, Micah Wexler always had aspirations to become a chef. At age 15, his first job was working with legendary Italian Chef, Gino Angelini at Vincenti Restaurant in Brentwood. The Cornell University graduate cooked his way through Europe before moving to New York to become part of the opening team for L’Atelier de Joel Robuchon as a chef de partie. Two years later he was back in L.A., as sous chef at Tom Colicchio’s Craft in Century City. After the closure of Mezze Restaurant, where he was chef and co-owner, Wexler opened his eponymous new concept in downtown L.A.’s Grand Central Market. Opened in April 2014, Wexler’s Deli is a draw for its traditional favorites — corned beef, pastrami, lox, and sturgeon, all cured and smoked in-house, homemade condiments, as well as freshly baked breads and bagels.
Photo credit Marc Flamm.