Eat Great! Feel Great!
The dynamic husband and wife team of Executive Chef John Ladas & Bailey Wright who brought Our House to San Jose (#1 rated lunch restaurant in San Jose on Yelp) are proud to announce the opening of their newest concept, West Coast Beef Company!
Our Mission is to produce scratch made, comfort food that is locally and sustainable sourced. All of our Proteins are Antibiotic and Hormone Free. The majority of our ingredients as a whole are Certified Organic.
John Ladas (Chef)
John’s culinary career began over 25 years ago where he has had the opportunity to work on all coasts (including the 3rd coast) Chicago. Being a True Chicagoan and Culinarian, John attended the Cooking and Hospitality institute of Chicago, Le Cordon Bleu. John’s experience includes multiple 5 Diamond Hotels and Michelin * Awarded Restaurants. It has always been a dream of John’s to bring a taste of Chicago and his childhood wherever he settled and West Coast Beef Company is a culmination of this dream and a lot of hard work!
Director of Operations
Bailey Wright (B)
Bailey’s career has taken her deep into academia where she holds multiple degrees in psychology and history. Bailey played a pivotal role at Our House providing excellence guest interaction as well as managing Human Resources and employee development. Forming relationships with the community is Bailey’s favorite part of working in the food industry.
Andrew Koziol (Ch-A-ndy)
Andrew’s Culinary adventure begins some 25 years ago in Chicago where he attended the Cooking and Hospitality Institute of Chicago, Le Cordon Bleu. Andrew has had to opportunity to work at several 5 Diamond Hotels and Awarded Restaurants in various parts of the Country including Washington DC. Andrew is glad to call the Bay Area home now.
Aric Dang (Aric with an A+)
Aric found is culinary voice and calling a few years back and has worked his way up in several Bay Area restaurants (Plumed Horse, Chez TJ). Being a native Son of San Jose, Aric possesses a meticulous eye and patient hand for the culinary arts and will be a Chef to make yourselves familiar with in the years to come.
Antoniette Ybarra (Netti)
Antoinette’s has been in food service in both the front and back of the pofface.com tinderella house, her entire career. Netti’s strengths include attention to detail, guest interaction and her strong will to succeed. Netti is never one to back down from a challenge, but instead uses these opportunities to thrive!
Hannah Guest (Nana)
Hannah’s 10 + year career began in Denver where she cut her teeth in some of the Mile High City’s top tier restaurants and high volume bars. Hannah then moved to LA honing her craft for service at Historic Hotels and Landmark restaurants. Ever on the go, Hannah took flight for a 5 year stint working in the World Recognized Constantia Wine Region of West Cape, South Africa.
Hannah then decided to take her talents to the Farm to Fork Capital, Sacramento CA where she has chosen to work with Family Owned Chef driven concepts that champion community, heritage farms, small batch suppliers and artisans.