A native of Los Angeles and among the pioneers in the renaissance of Downtown, Eyvazoff began in downtown’s hospitality and nightlife scene in 2004 with the development of Takami Sushi & Robata Restaurant and Elevate Lounge. Eyvazoff was approached by the ownership of the U.S. Bank Tower in 2013 to develop a unique restaurant concept for the 71st floor. Over the next three years, 71Above was born. Passionate about food and wine, Eyvazoff belongs to several societies, including the Chevaliers du Tastevin and Commanderie de Bordeaux.
Chef Abgaryan, a native Angeleno, was formally trained at Le Cordon Bleu, mentoring at the iconic André Soltner restaurant, Lutèce. He returned to Los Angeles to lead the kitchens of acclaimed restaurateur Tim Goodell’s Red Pearl Kitchen, ‘A’ Restaurant, and Public Kitchen. For the next three years, Abgaryan served as executive chef at Cliff’s Edge Restaurant to great critical acclaim. LA Weekly’s restaurant critic Besha Rodell remarked, “Abgaryan’s food is composed above all else — the chef focuses as much on visual beauty as on taste.” In 2015, Chef Abgaryan joined forces with Emil Eyvazoff to debut a new, world-class dining destination on the 71st floor of the US Bank Tower.
Alex Hasbany spent two decades in New York City while leading the acclaimed restaurants of Chef Geoffrey Zakarian’s Patroon, and Tom Valenti’s Butterfield 81 and Ouest. For 7 years, he served as General Manager for Chef Jean-Georges Vongerichten's Spice Market, creating the blueprint for Jean-Georges concept restaurants around the globe. After presiding over the famed Palm Steakhouse on the West side of Manhattan, Alex and his wife relocated to Los Angeles, where he assumed the role of General Manager at The Palm in Downtown Los Angeles, and most recently The Palm in Beverly Hills.
Reggie Narito is one of few people in the world to hold the prestigious title of Master Sommelier. He has worked in notable Bay Area restaurants including Star’s in San Francisco, Le Papillon in San Jose, and the Plumed Horse in Saratoga. At 71Above, Mr. Narito was enlisted to create a world-class wine program and a pathway for aspiring sommeliers to become future Master Sommeliers.
Catherine Morel currently holds an Advanced Diploma from the Court of Master Sommeliers, with the Master Diploma well within her sights. She has served as Lead Sommelier at Mina’s American Fish Restaurant and the famed Sirio Restaurant at the Aria Resort in Las Vegas. She was most recently the Lead Sommelier at Michael Mina’s Bourbon Steak LA.
Originally self-taught via the definitive texts of classic bar men Gary Regan and David Wondrich. Manahan enjoyed wide recognition and acclaim as head bartender at Corazon y Miel, celebrated as one of Esquire's Best Bars in America. He was also named in Zagat’s prestigious 30 Under 30 list of outstanding culinary talents. Manahan was most recently the creative mind behind the beverage programs at L.A.’s Osso and Cliff’s Edge restaurants.
Chef Baumgartner formally mentored with the Michael Mina Group at the Four Seasons in Baltimore. He oversaw multiple Mina venues, including Wit and Wisdom, PABU, and LAMILL as Pastry Sous Chef under Chef Lincoln Carson. Baumgartner relocated to Los Angeles, where he joined the opening team at Chef Mina's Bourbon Steak. Most recently, he served as Executive Pastry Chef on the opening teams of EP+LP Restaurant in West Hollywood and Spring Restaurant in downtown Los Angeles.