About Bar Le Côte

Our Team

Brad Mathews

Executive Chef, Co-Owner

Born in Ithaca and raised in Watkins Glen, New York, Brad’s earliest memories of hyper-local cuisine come from a childhood spent hunting, fishing, and foraging along the Finger Lakes. By fourteen, he was already cooking in small, family-run restaurants with a focus on seasonal, from-scratch food.

In 2009, he moved to Los Angeles, working his way up from Sous Chef to Executive Sous at Bar Pintxo. He later joined the team at Cadet in Santa Monica, where he met Daisy and Greg, before spending several years under David LeFevre as Executive Sous Chef at Fishing with Dynamite and The Arthur J.

In 2018, Brad deepened his focus on sustainable seafood by joining Morro Bay Oyster Company as R&D Chef and VP of Sales. At Bar Le Côte, which opened in 2021, he leads a talented team of cooks with a shared love of coastal cooking. His soulful, seafood-forward dishes have earned widespread attention, including his savory caviar cheesecake, named one of the LA Times’ Best Bites of 2024.

Ryan Pelton

General Manager

Ryan grew up in Fort Wayne, IN where he learned hospitality through the personable culture of the midwest. He began working in restaurants as early as 18 years old. After college, he moved to Portland, OR where he pursued his passion for coffee and hospitality. He spent the majority of his 7 years in Portland working at Heart Roasters as a cafe trainer.

In 2021, Ryan and his wife Taylor moved to Santa Barbara to be closer to family and friends as they were expecting the birth of their son Jude. Ryan was a part of the Bell's team for 2 years and then worked as the General Manager at Bettina pizzeria in Santa Barbara. He then moved back to the Valley with his family where he rejoined the Bell's team as our Assistant General Manager. In the summer of 2025 Ryan took over the role of General Manager at Bar Le Côte.

Jose Gomez

Chef De Cuisine

Born in Etzatlan, Jalisco, Jose's the eldest of three. At five years old he moved to the United States with his family, and quickly integrated with the language and local customs. Jose grew up between LA and the Central Coast, and has always been inspired by the cultural diversity and unique products available within California. Working as a butcher and in construction during his late teenage years, Jose initially intended to go to school for nursing. Over time, he realized that his passion was in the culinary world: he found himself a cooking job in the village of Arroyo Grande, where he learned the foundations of the craft. Jose continued his journey at The Spoon Trade, where he became sous chef. Through mutual friendships and colleagues, we are so lucky that Jose found his way onto the BLC team in Summer 2021.

Drake Quigley

Service & Hospitality Manager

A Santa Maria native, Drake’s path in hospitality began at a local diner during high school and continued after graduation, gaining experience across both front and back of house—from hosting and bartending to expo and kitchen support. Looking to grow within a more elevated hospitality setting, he joined the team at Bar Le Côte in 2022. Since then, Drake has continued to deepen his experience and commitment to service. Outside of work, Drake spends time on the golf course, dabbles in graphic design, and plays basketball whenever he gets the chance. He’s a proud fan of the New York Knicks and San Francisco Giants.

Helvey Design Studio

Design, Co-Owner

Helvey Design Studio, located in San Diego, CA fully conceptualized and designed the space that Bar Le Cote is in along with Daisy. Cameron and Talia Helvey have roots here as Talia grew up in the Santa Ynez Valley and is one of Daisy's oldest friends. As Greg and Daisy were in the beginning stages of designing BLC it was a dream come true to have the Helvey's not just help design but be our partners in the restaurant. All of the fabrication of the restaurant from the woodworking, lighting and metal fabrication were handmade by Helvey Design Studio. We are humbled and excited to have them be a part of the BLC family.

Daisy & Greg Ryan

Co-Owners of Companion Hospitality

Daisy Ryan, a native of the Santa Ynez Valley, spent her formative hospitality years in New York working at such institutions as Gramercy Tavern, Chef’s Table at Brooklyn Fare and Per Se, where she met Greg, a native of Willamette Valley near Portland, Oregon, who had worked at Tribeca Grill before joining the Per Se team.

In 2014, they relocated to the West Coast where Daisy helped open The Line Hotel in Koreatown and Greg served as Restaurant Director at Los Angeles’ Beverly Hills Hotel. Following their time in Los Angeles, Daisy and Greg relocated to Austin, TX where Daisy led the beverage program for McGuire Moorman Hospitality and Greg led front-of-house service as the General Manager for Jeffrey’s and Josephine House.

Shortly after the birth of their son, Henry, Greg and Daisy returned to California to create Companion Hospitality.

Each of Companion Hospitality’s restaurants balance an urban, global perspective with a deep appreciation of the unique artisans and abundant produce of California’s Central Coast. Companion Hospitality’s family-run business model, helmed by owners Greg and Daisy Ryan, is deeply rooted in the surrounding community and provides an equitable work environment in which employees can build sustainable careers. By presenting restaurants that are both forward-thinking and timeless, Companion elevates the hospitality offerings of not only the Santa Ynez Valley, but of California destination dining as a whole. Read about the rest of the Companion team here.

Our Partners

A+
Sea Stephanie Fish
The Joint Eatery
Morro Bay Oyster

Bar Le Côte
Hours & Location

Open Wednesday - Sunday

All Day | 12pm - 8:30pm
Happy Hour | 3pm - 5pm

2375 Alamo Pintado Ave | Los Olivos, CA 93441
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