Ammo, the 10 year-old Hollywood restaurant, has been going through a renaissance lately. In December they got a new chef, Daniel Mattern, a veteran of Campanile, Lucques and AOC. And a few weeks ago Roxana Jullapat was named pastry chef. Jullapat has a pretty serious resume too, having worked at Campanile, Lucques and AOC too, as well as the now-shuttered Opaline and Bastide during Alain Giraud's tenure.
And while that could easily be coincidence in this town, in this case it's because the two have been a couple for the last 7 years. Jullapat and Mattern actually met in cooking school in South Pasadena 12 years ago. In between stints in Los Angeles — Jullapat was born here but grew up in Costa Rica; Mattern is originally from Chicago — the couple went to Oregon, where they worked together at clarklewis before returning home and circumnavigating back to the kitchens of Ammo, just a bit north of Campanile.
Oh, and check back later today for a recipe for crostone of English peas with proscuitto.
Ammo: 1155 North Highland Avenue, Los Angeles; (323) 871-2666.