David LeFevre is a veteran of the Los Angeles dining scene, often credited with transforming the culinary landscape of the South Bay in particular, with a diverse and growing roster of critically acclaimed restaurants. LeFevre is the chef-owner of multiple coastal restaurants along Manhattan Beach and Hermosa Beach, including Manhattan Beach Post (M.B. Post), Fishing with Dynamite (FWD), The Arthur J and RYLA.

 His culinary career spans more than 30 years, having attended the Culinary Institute of America and working at some of the country’s most renowned kitchens, from the legendary American chef Charlie Trotter’s eponymous restaurant in Chicago to cooking in France at celebrated Bernard Loiseau restaurants La Côte d’Or, Restaurant Jean Bardet and Roger Vergé’s Le Moulin de Mougin.

 LeFevre’s globetrotting adventures have also led to cooking in far flung destinations such as Southeast Asia, Japan, Australia, the Caribbean and Europe with top hoteliers and restaurateurs.

 During his 6 years as executive chef of Water Grill, downtown L.A.’s seminal seafood restaurant, LeFevre guided the team to being awarded a Michelin star in 2007 and 2008.

 When he opened his very first restaurant, Manhattan Beach Post (M.B. Post) in spring 2011, it marked a return to his roots and a highly personal menu of playful, artisanal dishes coupled with craft cocktails and small production wines – it soon became a beloved neighborhood gem and remains so. His sophomore concept, Fishing with Dynamite, heavily leaned into seafood when it opened in 2013 and became known for its superb oyster bar. In 2015, LeFevre introduced The Arthur J, a modern steakhouse featuring his updated spin on old-school steakhouse favorites.

 In 2020, chef LeFevre launched a catering arm called Local LA Catering, which services venues throughout SoCal, Las Vegas and Texas, with clients ranging from cutting edge space exploration companies, nationally lauded wineries, and NFL franchise branded events.

 His latest and fourth dining concept is a partnership with chefs Ray Hayashi and Cynthia Hetlinger to open RYLA after Hayashi spent nearly a decade as LeFevre’s chef de cuisine and R&D chef. RYLA celebrates coastal California cuisine through an L.A. lens with influences from chef Ray’s Japanese heritage and chef Cynthia’s Taiwanese upbringing. RYLA also marks LeFevre’s fourth Michelin-recognized restaurant.

Accolades/Honors:

▪       1-Michelin Star – Water Grill (2007 and 2008)

▪       Los Angeles Magazine, “Best New Restaurants” – M.B. Post (2011)

▪       James Beard Semi-Finalist for “Best New Restaurant” – M.B. Post (2012)

▪       James Beard Semi-Finalist – Best Chef Pacific (2012, 2013, 2014)

▪       Los Angeles Times’ “101 Best Restaurants” – M.B. Post (2012-2018)

▪       Los Angeles Magazine’s “Best New Restaurants” – Fishing with Dynamite (2013)

▪       Michelin Bib Gourmand – M.B. Post (2019-present)

▪       Michelin Plate – Fishing with Dynamite (2019-present)

▪       Michelin Plate – The Arthur J (2019-present)

▪       Los Angeles Times’ “101 Best Restaurants” – The Arthur J (2019-2021)

▪       Los Angeles Times’ “101 Best Restaurants” – Fishing with Dynamite (2022)

▪       TimeOut LA’s “Best New Restaurants” –  RYLA (2022)

▪       Infatuation LA’s “Best New Restaurants” – RYLA (2022)

▪       Michelin Plate – RYLA (2022)

▪       Los Angeles Magazine’s “Best New Restaurants” – RYLA (2023)