Los Angeles chefs Jon Shook and Vinny Dotolo are the owners of animal, Son of a
Gun, Trois Mec and Petit Trois. They have been credited with innovating and
changing the dining scene in Los Angeles through their critically acclaimed
Their partnership began over a decade ago when they met in culinary school at The Art Institute of Fort Lauderdale. While at school, they worked for Michelle Bernstein at The Strand and Mark’s Place by Mark Militello, and after graduation, they traveled west and worked at The Wildflower in Vail, CO. In 2002, they landed in Los Angeles and worked at Chadwick for Benjamin Ford and Govind Armstrong, which would inspire them to launch their initial catering company, Carmelized Productions. Carmelized Productions was a huge success.
It paved the way for their own TV show on The Food Network, plus, an awardwinning cookbook, but Shook and Dotolo aspired for more. In the spring of 2008, they opened animal and then Son of a Gun in 2011. Shook and Dotolo’s most recent venture was a partnership with French chef, Ludo Lefebvre, and together they opened the highly acclaimed Trois Mec in 2013. The success of Trois Mec inspired the opening of Petit Trois in 2014. They are currently working on their fifth restaurant, Jon and Vinny’s, with a April 2015 opening date.
Shook and Dotolo have received numerous nominations and awards including Food & Wine’s 2009 Best New Chef, StarChefs’ 2008 Rising Star Chef, and four James Beard nominations including 2009’s “Best New Restaurant” for animal, 2011’s “Best Chef Pacific” and “Best Chef West” in 2013 and 2014. In 2013, Shook and Dotolo formed a culinary partnership with Lexus and were named Culinary Masters.