Introduced to lark by prolific culinary photographer Jim Sullivan of Medium Raw, Chef Alex Bolar hails from Atlanta, Georgia, migrating West to intentionally immerse himself in the growing Los Angeles food scene—to explore, share & hone his craft across the platforms; whereas his latest endeavor, an homage to his grandmother, is the launch of Lula Mae’s Pantry.
Chef Alex Bolar. Photo Credit: Jim Sullivan of Medium Raw
His passion for cooking began at home, side by side, in stiff competition with his brothers—who can make the best meal? Alex went on to culinary school, established a series of supper club dinners & continues to gain experience in a range of kitchens across California (and beyond).
Shrimp sausage, peanut romesco, pickled daikon, roasted Jimmy nardello pepper
He is dedicated to his craft and dreams of opening his own neighborhood restaurant. We are fortunate to the opportunity to collaborate with this talented chef once again—Thursday 6/5/25—as we set our communal table at the vibrant + inspiring contextual art gallery known as Herron House in West Side Costa Mesa. We can’t wait to share the menu he dreams up! And to see the connections & conversations unfold over this one.
Modern. Organic. Inspirational. Social Dining.
Come on a lark with us!
Our next lark about to take flight at the vibrant contextual art gallery known as Herron House in West Side Costa Mesa w/the talented Chef Alex Bolar.
Join us for welcome drinks + mingling, immerse ourselves in uplifting artsy vibes, share a curated dining experience and—best of all—partake in the (rediscovered) art of conversation.
Thursday, June 5, 2025, 6:30-9:30pm $189.00 per person all inclusive good vibes + four course chef-crafted meal & wine pairing. Purchase Ticket: Let’s Go On A Lark!
★★★ Menu ★★★
To be paired with wine.
1/Roasted carrots, coconut yogurt, sweet Heat chili oil
So thrilled to find our way back to collaborating with people who are passionate their craft.
We’ve known the talented San Diego Chef & Photographer Jim Sullivan for since our early lark days and through the culinary connection haven known as The Hood Kitchen Space in Costa Mesa.
Chef & Photographer Jim Sullivan
Chef Sullivans love for food + film have led him to various kitchens around the world from sandy surf shacks to Michelin Star restaurants. His energy and enthusiasm are contagious––and it’s just what we need at this moment.
Chef Sullivan introduces to Chef Alejandro Bolar who comes from a background of his own supper club Eclair in Atlanta, Georgia and who currently finds his way creating delicious meals in various kitchens throughout Los Angeles and surroundings via kala + eclair L.A..
Chef Alex Bolar
We are looking forward to creating a super fun (& delicious) lark with these two chefs, who will be taking full creative control of the menu.
We invite you along for the ride through this introductory Q & A:
Q. How do you two know each other?
Jim: I’ve known Alex for some time now. We originally met one another while cooking at a friend’s restaurant in Atlanta a few years ago.
Alex: We met in Atlanta at a restaurant called Better Half and then on a subsequent trip to California we met up again. We’ve been wanting collaborate for a while, definitely looking forward to creating some magic.
Q. What led you to lark?
Jim: I’ve always admired the Lark events and have worked with Lisa a few times in the past, both as a chef and photographer.
Alex: Jim said had a friend…he showed me your instagram and I was in.
Q. How did you arrive in the culinary scene?
Jim: I basically grew up in the restaurant industry, starting at the age of 14. After having a long career in the medical field I decided to go back to school. I graduated from culinary school in 2007. Since then I’ve been doing pop ups, staging and being part of the restaurant industry as a professional food photographer.
Alex: My brothers and I are super competitive from who can catch the most or biggest fish to seeing who make the best burger. During these times I noticed that cooking was fun and I had a natural gravitation towards it. During a semester off from college worked Silver Star deli and that introduced me to the commercial kitchen.
Q. Yay or nay to culinary school?
Jim: I did graduate from culinary school and while it was a great experience, I don’t think it’s necessary to become a great cook/chef. If a young person is motivated and can gain knowledge/experience under a great chef then I would suggest that route.
Alex: I went to culinary school and I met cool people along the way, but restaurants teach much more. For someone with a late start, they should consider a school… but if you have the time, working in a restaurant is the school of hard knocks — you’ll have no choice but to learn.
Q. What is your most treasured memory when it comes to food?
Jim: For me that would be working as a young adult/teen at an Italian restaurant in my hometown. This is where I spent my formative years learning the ins and outs of the industry.
Alex: Fierce competitive cooking with my brother Kyle Bolar.
Q. Can you share an impressive elevated dining experience?
Jim: I really like what Outstanding in the Field does. Jim Denevan travels around the country working with local farmers and local chefs. Together they create a fantastic dining experience. I’ve had the pleasure of both eating and working with his team a few times and I absolutely love what they do.
Alex:Atomix in New York City offered a 16 course meal. Korean fine dining. Also, Wolvesmouth in Hollywood was pretty amazing.
Q. What advice do you have for people who want to become chefs?
Jim: Do it because you love it. Don’t do it expecting accolades, money or fame. Do it for the passion, love of food. I realize that sounds cliche but honestly it’s the truth.
Alex: Always be willing to learn something new. With food, there is so much to learn.
Q. What is your most treasured ingredient?
Jim: It used to be fresh seafood like uni or abalone. But as time goes by I’m learning to appreciate and use vegetables more.
Alex: A squeeze lemon on everything!
Q. What is your go-to dish when cooking for yourself?
Jim: Fried rice or Congee, using anything that’s left in the fridge.
Alex: Rice with soft egg and chili crunch.
Q. What is your go-to dish when cooking for others?
Jim: That would depend on the season and what is currently inspiring me. Recently it was using stone fruit.
Alex: Always something chicken based because it’s more familiar to people and there is no variation when it comes to cooking, i.e. raw, seared, etc….
Q. Who are your heroes?
Jim: Alex Bolar (wink wink)
Alex: My parents who are both self-employed, I am witness to them creating a life and lifestyle.
Q. What phrase or word to you use too often?
Jim: F*ck
Alex: “My Man”… an ode to Denzel Washington!
Q. As we are now navigating new seas, do you have any thoughts on the future of dining?
Jim: Man, that’s a tough one. I think the way restaurants are going to run for the foreseeable future has changed. Considering the rising costs of ingredients and the pandemic restaurants are dying off or barely hanging on. I see restaurants pivoting to more of a fast casual model, or dining halls. No longer are you going to fine dining or upper echelon restaurants unless you’re willing to cough up $300 or more per seat.
Alex: Restaurant owners will adapt to meet the needs of their employees. The gap is closing between fine dining and comfort food. Fine dining chefs are creating burgers and comfort food has become more acceptable.
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Modern. Organic. Inspirational. Come on a lark with us!
3/26/22 at our favorite designer playground known as Urban Americana in Long Beach.
Looking at the horizon on a super fun guerrilla lark with Lisa Martinez + Christina Peterson at The Jetty CdM. Lisa Martinez, Christina Peterson, Jim Sullian & Alex Bolar on a super fun guerrilla lark at CdM. Winter 2022.
Thrilled to connect with Chef Jim Sullivan (who is also a culinary photographer), fellow creative-meets-practical Christina Peterson, and (new to the L.A. scene) Chef Alex Bolar.
Chef Jim Sullivan on a super fun guerrilla lark in Corona del Mar. Winter 2022.
This super fun guerrilla lark (creative sesh) on The Jetty at Corona Del Mar finds us having fun, enjoying food & conversation while creating the good vibes for an upcoming lark communal dinner party!
Many thanks to Chef Huskey at The Jetty restaurant for serving up these delicious classic burgers + perfectly spicy cauliflower “wings”… a reminder that, in Chef Alex Bolar’s words, the pandemic has closed the gap between fine dining and comfort food.
Thoroughly enjoyed on a super fun guerrilla lark, thanks to @thejettycdmGood and good for you. Splurging on some spicy caulflower wings thanks to @thejettycdm
📸 by the talented @jameshudddy who we met way back when on a lark at Maia’s cottage in Laguna Beach-so fun! We were thrilled to hear the occasion inspired him to create backyard dinner parties of his own, the best!
