Palm Restaurant

Bryan Lytle, General Manager
Bryan joined the Palm in 2009 in San Diego before relocating to his current location in LA Downtown. Bryan’s 20 plus years of experience began in Santa Barbara California where he worked for Santa Barbara Restaurant Company while attending college at University of California, Santa Barbara. While attending UCSB, Bryan obtained his Bachelor of Science degree in Hydrology/Environmental Engineering. Bryan’s early success and passion for the Hospitality industry commanded him to make it his career of choice. Lytle assisted in opening four new restaurants in the Bay Area with the Santa Barbara based company before relocating to Los Angeles. Here in Los Angeles, Lytle would spend the majority of his tenure with Lawry’s Restaurants, where he had the opportunity to manage multiple fine dining concepts for them. In addition, Bryan has served in both civil and military capacities. He is Past President of the Atwater-Silverlake Rotary Club and was a Board Member of the Atwater Chamber of Commerce. He is originally from Michigan, where he joined the US Military in 1985 and served as a Dental Technician for the Navy and as a Field Medic for the Marine Corps. He received a Letter of Appreciation from the Commanding Officer of the Great Lakes Naval Training Center and Certificate of Commendation from the Commanding Officer of the Fleet Marine Force. He also served during Operation Desert Storm before being Honorably Discharged from the Armed Forces. Bryan has two children, Elizabeth and Christian Lytle, ages 15 and 13. They enjoy outdoor activities such as camping, boating and snow skiing.

Kyung Ho Lee (Kay Lee), Executive Chef
Downtown Palm Executive Chef Kay Lee came to the United States 27 years ago from his native Korea with a suitcase full of books, the clothes on his back, and a dream. Lee, whose father owned three highly-regarded restaurants in Seoul, wanted to become a chef in America. A quick study, Lee found himself accepted into the country"s most prestigious cooking school, The Culinary Institute of America (CIA), in Hyde Park, NY. He sailed through his courses, and upon graduating in 1983, opted to augment his cooking degree with a B.A. in Restaurant Management from Florida International University. By the time he earned his bachelor's degree in 1986, he had a job waiting for him at Legal Seafood in Boston, a popular seafood restaurant with seven locations throughout Massachusetts. He was both Chef and Kitchen Manager there for more than six years. In 1992, the West Coast beckoned, and Lee answered its siren's call, moving his wife and two children to Los Angeles to become Executive Chef at the legendary Palm restaurant in West Hollywood. Lee thrived in his position, thrilled to be working alongside one of The Palm's most beloved and colorful GMs, Gigi Delmaestro, whom he likened to a second father. Lee remained at the West Hollywood Palm for 13 years, where he was no stranger to the restaurant's clientele entertainment giants -- who would regularly pop their heads into the kitchen with smiles, and then set about cajoling Lee to make them one of his specialties (with Lee's as-good-as-you'll-find Osso Bucco being at the top of the list). Recognized for his calm-under-fire leadership skills, Lee was tapped to take up the reins of another Palm Kitchen in 2005, the company's new Downtown location across from the Staples Center, where he remains today. Talented and easygoing, Lee is as enthusiastic about his job as he was 15 years ago. He credits the Palm's management style for engendering such loyalty by always having his back, adding, "Owners Wally (Ganzi) and Bruce (Bozzi) take care of people first, and the numbers second. This is a company with a heart."

Laura Sumpter, Sales Manager