She marketed restaurants. Then she opened one.

After more than a decade helping some of the country’s most celebrated chefs grow their restaurant brands, A LA MODE founder Kate Burr never planned on starting one of her own. But a chance dinner with future partners Ben Hundreds and Jared Meisler sparked the idea that became the hit L.A. restaurant The Benjamin Hollywood. 

A year in, Burr reflects on her daring leap from marketer to restaurant partner, and why passion and storytelling remain central to her vision.

-Lesley McKenzie, editor

You have been marketing restaurants for over a decade. What made you want to take the leap into restaurant ownership?

For 13 years, I had the privilege of helping incredible chefs and restaurateurs bring their visions to life. Opening my own place was never something I imagined, I became so good at doing it for others. The Benjamin really came together by chance. I met my partner, Ben Hundreds, through mutual friends, and we bonded quickly over a love of restaurants. One dinner at Budonoki, where he shared an idea he had with his friend Jared Meisler, somehow led to the three of us deciding to open what is now The Benjamin. A year in, it’s been the most rewarding journey, getting to pour all of my experience into something I built and own is a truly special feeling.

How have you tapped into your marketing background to provide value and/or solutions for The Benjamin Hollywood?

The three of us each bring something different to the table, and that balance is part of what makes The Benjamin work. For me, my marketing background has been invaluable. I approach the restaurant not just as a place to eat and drink, but as a brand and an experience. From the visual identity, to how we show up on social media, to what dishes and cocktails make the menu and even how they’re plated and what they’re plated on, every detail ties back to the story we want The Benjamin to tell. That consistency in identity and guest experience has been key.

What are the biggest operational challenges you faced in your first year as a restaurant owner? 

Running a restaurant is never easy, especially in California. On top of the everyday challenges, the fires this past year were a curveball none of us expected. We had nights without electricity, friends and family displaced and an entire summer with tourism at a standstill. Those moments tested us operationally and personally, but they also reinforced the importance of resilience and community.

What advice do you have for first-time restaurateurs?

You have to love it. A deep, genuine passion for this industry and the people in it is the only thing that will sustain you through the inevitable ups and downs. It’s not just a business; it’s a calling.

Interview by Kelly Dobkin.

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The Prep is written by Kelly Dobkin and edited by Lesley McKenzie.