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.

Jaime Gowans

General Manager

Raised in eastern Iowa, Jaime’s first summer job was actually in agriculture—detasseling corn—before finding her way into various kitchens and diners. She increasingly gravitated toward the chef- and produce-driven restaurants of Iowa City and Mt. Vernon, including Leaf Kitchen and Lincoln Cafe. After taking some time off in her early twenties to travel and work as a farmhand, she returned to hospitality full-time in 2012 as the General Manager for an organic restaurant, bar, and venue The Trumpet Blossom, focused on seasonality and sustainability. Four years later, she landed on the Santa Barbara coast, elevating her knowledge of wine, spirits and cocktails through a management role at Good Lion Hospitality. In joining the Bar Le Côte team in 2022, Jaime looks forward to returning to a restaurant environment, the opportunity to learn more about the coastal and agricultural bounty of the Central Coast, and working to foster authentic human connection through hospitality.

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.

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
Inland Lobster

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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