The Seashell is a great place to eat—and a whole lot more than it's name implies. From temptuous appetizers to delightful deserts, expresso and after-dinner spirits, the Seashell features an extraordinary variety of always-fresh, delicately prepared seafoods in addition to an equally exquisite calendar of poultries, meats and salads. And of course, a respectable selection of California and French wines for every occasion.
The Seashell Restaurant might be best described as a "California experience" in continental dining. Established in 1973 and still managed by its original European owners, the Seashell is suave, but never snobby. Elegant, but always comfortable. A haven from the hip, but not without its own eclectic charm. Appealing to both young adults for its romantic ambience, and to traditional diners for its culinary quality and respectful service, the Seashell is the ideal weekly night out, special occasion or not!
When you arrive at the Seashell, you will be greeted by one of the two owners. Christian Desmet and Dieter Wäntig are a uniquely successful partnership. One would hardly expect two such debonair gentlemen could represent, collectively, over 80 years of world-class restaurant experience...and not themselves be enviably retired. But thanks to their European heritage, each was inspired at a young age (as teenagers) to become a restaurateur. And so they are, and still in the prime of their culinary careers.
Born in France's Loire Valley (Chateau country), Christian trained in Paris during the early sixties. Soon thereafter he landed the coveted position of pastry chef and chef at the Eifel Tower Restaurant in Paris, where he honed his skills for three years. But like so many young Europeans of his time, Christian's sense of curiosity and spirit of adventure became irresistible, and he found himself on a plane heading for America's heartland. His timing was perfect. Christian was hired as head chef at La Maisonette, a renowned five-star restaurant in Cincinnati, Ohio. For next three years he refined his recipes and adapted his techniques to the American palate, while polishing his English-speaking skills, as well.
Next stop, California. He first worked as head chef at the Westwood Center Club, where he learned to combine traditional continental cooking methods with the emerging new "California cuisine," by that time gaining worldwide attention.
In 1969 Christian decided it was time to learn the "front" side of the restaurant business, heading downtown to L.A.'s famous Tower Restaurant. It was there, 32 stories straight up, that he met his soon-to-be partner and fellow European, Dieter Wäntig. But first there was one last stop, as head maitre d' of Le Sanglier in Tarzana.
Dieter's career path was equally exciting. Born and raised near the German-French border, he served a three-year hotel management apprenticeship in Germany, and then studied another year in the higher catering college at the Dortman Hotel School. He then made his first contact with America while working on several trans-Atlantic cruise lines. He soon found himself in Paris working at the front desk for the Hotel California (yes, in Paris) for nearly two years before his next adventure...the island of Corsica, where he managed the font desk and bar.
Dieter's U.S. career began in style as a waiter at the renowned Drake Hotel in Chicago. He soon ventured further west, working at the Warwick Hotel in Houston, before meeting his rendezvous with destiny at The Tower in Los Angeles.
With his flair for finding excitement, Dieter discovered the original Brown Derby in Hollywood, where he worked on and off for two years. He was then offered an international management position with the Holiday Inn group, but they had wanted to send him to Turkey. By that time Dieter was coming to appreciate his American lifestyle and respectfully declined their offer. L.A. was just too much fun.
Christian and Dieter became good friends and eventually migrated to the San Fernando Valley, working as a team at Le Sanglier in Tarzana. It didn't take long before they realized that by combining their energies and their talents, they might see their careers take on another dimension --- becoming their own bosses and creating their own menus. Within months, they had pooled their resources with the opening of The Seashell Restaurant, borrowing money from two of their most loyal customers to get started!
Over the years, through good times and harder times, the Seashell Restaurant has become a symbol of everything right in a partnership. Dieter knows the fine intricacies of working with the public, but also what to expect from a first rate kitchen. Christian is a master chef who is equally adept as a host and teller of good stories.
They cover each other when one leaves for a hard-earned vacation, or simply for a night off. They have trained their staff in the finer points of the restaurant business, each sharing his own values and tricks of the trade. They also know the importance of having a life outside of the Seashell, developing other interests.
Dieter is passionate for oriental antiques, and dabbles in the trading of Japanese antiquities.
Christian is an avid skier, and often finds time to join colleagues (they all belonged to the French Chefs Club) for long winter weekends in Mammoth Lakes. Now there's a gastronomical party fit for a king. A bunch of French chefs who ski all day and cook up the favorite dishes for dinner, each bringing a bottle of rare French wine. Oo la la!
So there you have it, the tale of two men with a propensity for adventure, great friends and fabulous food. Ah, the life of a gourmet restaurateur.
So the Seashell Restaurant is more than a local dining excursion. It's a place where worlds come together, where you and your friends can enjoy the finest in food while contemplating your own dreams and aspirations......whatever they may be...
But always in good taste.