Chef Neal Fraser began his culinary career in his hometown of Los Angeles where he worked as a line cook at Wolfgang Puck’s Eureka Brewery and Restaurant. His experience at the restaurant inspired him to enroll in the Culinary Institute of America in New York, which opened up doors for him with positions at Joachim Splichal’s Pinot Bistro, Wolfgang Puck’s Spago, and Hans Rockenwagner’s Rox in Los Angeles. Fraser opened his first restaurant, Boxer, in 1995 earning glowing reviews from both local and national media. After three successful years, Fraser opened Rix in Santa Monica, where he continued to attract media accolades with his weekly eight-to ten-course tasting menus, including a controversial, but well-received all hemp menu. After a brief stint running the kitchen at the legendary Jimmy’s in Beverly Hills, Fraser focused his energy on the creation of Grace with his wife and business partner, Amy Knoll Fraser. Grace opened in 2003 and showcased Fraser's ambitious flavors and artfully composed dishes. On the heels of Grace’s success, the Frasers opened their neighboring café concept BLD in 2006. From there, the twosome focused their energies on new projects including Fritzi Dog at Farmers Market, Redbird at Vibiana, a BLD at LAX and ICDC, their latest concept to sell ice cream, doughnuts and coffee. In the fall of 2012, the Frasers, along with partner Bill Chait, took over operations of Vibiana in downtown Los Angeles. he in-house food and beverage program, fondly dubbed Neal Fraser & Co., offers custom menus complemented by a cocktail program. Redbird, the highly anticipated follow-up to Grace, will be opening at Vibiana in the fall of 2013.