Secret Lasagna & market // The secret is that we help each other.
Given the current climate, we are looking for ways to benefit industry families in need as restaurants around the city close, rapidly increasing the number of cooks out of work.
With this in mind, having already established a brand that was built and designed specifically for delivery and takeout, we have decided to reopen the Los Angeles cult-favorite Secret Lasagna, a noted Los Angeles Times restaurant previously deemed “the delivery service of your dreams” by LAist.
We are offering a limited menu to start, with individual and family-sized servings of dishes including our namesake lasagna along with several sides (and vegan and gluten-free options). Future breakfast selections will include Royce’s famous Yarrow Cafe breakfast burrito, hailed as one of the top 10 in Los Angeles by Eater LA.
We are offering entrees and sides hot and ready to eat, as well as daily offerings from our Secret Market, where fresh produce, dry goods, beer and wine are available on demand.
Serving a community in need
For every order received we are donating a family-sized meal of lasagna to families in need through our partnership with No Us Without You, a nonprofit providing food to undocumented workers who are the backbone of the restaurant industry but are also the most neglected in times of crisis.
We are also grateful for the opportunity to hire incredibly talented cooks and front of house staff who have been hit by the current economic situation.
“Secret Lasagna has always been about community,” says founder and chef Royce Burke, a restaurateur hailed as “The Rogue Chef” by LA Weekly. In broadening the original concept’s scope, Royce joins forces with his management partner Andrey Tolmachyov.
The goal is to focus “the entirety of the following and loyalty I have created in 9 years of cooking in Los Angeles to come to together with purpose,” Burke continues. “To support and benefit the community around me. And to plant in unbreakable concrete what the brand ‘Secret’ means.”
“It’s extremely meaningful to be able to offer work to talented professionals made vulnerable by the pandemic,” says Tolmachyov. “Through Secret Lasagna, we will be able to employ hardworking people whose jobs have evaporated overnight.”
We look forward to helping put people back to work.
CHEF ROYCE BURKE
Royce Burke is the Los Angeles-based chef and owner of former restaurants Yarrow and Secret Lasagna. Yarrow opened as a breakfast and lunch cafe on Fairfax Avenue that focused on both the deep flavors of vegetables and sourcing them from farming partners he believes in. Secret Lasagna was a first of its kind concept focused on late night downtown comfort food delivery.
Previously, Royce created the food program and was the executive chef at Chimney Coffee on the outskirts of Chinatown in Los Angeles. He continues to work closely with the Chinatown community, hosting and curating the Chinatown Summer Nights event series with KCRW and Chinatown After Dark with the Chinatown BID.
Royce is a regularly featured chef at the South by Southwest festival, Los Angeles and Pebble Beach Food & Wine festivals, Los Angeles Times Food Bowl and The Taste. He has served as a private chef for a variety of clientele in Los Angeles, from network executives to stars such as Jennifer Love Hewitt and Michael Shannon.
Royce grew up as the oldest of 7 children cooking for the family with his mother and his grandmother who immigrated from Alsace as a young girl. For him food has always been out feeding people and connecting with the community around you.
Andrey Tolmachyov has been passionate about the food industry since he arrived in New York City as a teenager from Kazakhstan. Andrey worked his way up from a dishwasher in catering halls to becoming a cook at restaurants like the iconic Union Square Café. Upon graduation from the Culinary Institute of America, he joined Eleven Madison Park and launched his career in front of house management at of one of the most renowned restaurants in the world.
Upon moving to Los Angeles in 2016, Andrey began his role as a manager at Nancy
Silverton's Osteria Mozza, lending his expertise to Mozza’s beverage program as a sommelier. In 2017 Andrey transitioned to Curtis Stone’s Maude as wine director, leading the debut of the Maude’s regional menus which showcased wine and cuisine from revered wine regions around the world. In 2018 Time Out dubbed Andrey “the wunderkind of the L.A. wine world,” and the following year Maude received its first Michelin star, as well as Wine Spectator’s Best Award of Excellence.
In addition to Maude, Andrey also oversees the wine program at Gwen Butcher Shop & Restaurant. His goal is to create a sense of community and inclusion at every level within the Los Angeles restaurant industry.