Zinque

Emmanuel Dossetti, a Marseille native, founded his restaurant empire after moving to Venice Beach, CA, in 1998. In 2011, he opened Zinqué, an all-day French-inspired bar and café. Its success led to locations in LA, Newport Beach, San Diego, Scottsdale, and Malibu. He also launched Massilia in 2018, a Mediterranean-inspired eatery, and À Côté, a French retail boutique.

Francis Ly has been the Director of Operations of Le Zinqué for 12 years. Having completed his university studies in biochemistry, he put his analytical skills to use by launching into hospitality with a focus on management, operations, and logistics with successful stints at Los Angeles hotspots The Little Door and Little Next Door, among others. Francis is passionate about team building, optimization of profits, operational efficiencies and speaks four languages. He oversees daily operations as well as new openings.

Marc Danays has over 20 years of experience in the Drinks and Entertainment industry. Equipped with training that began in the South of France and continued through Paris, London, and eventually, Los Angeles, Marc’s style, flair, and dedication have continued to secure his management positions in prestigious venues, and his outstanding mixology skills have won him numerous awards and cocktail competitions. Marc is a sought-after advisor/consultant on issues of finance and sponsorship, brand development (on-trade); VIP hospitality management and booking services, plus signature cocktail and menu creation. Fluent in English and French, he is zinqué’s Director of Events, organizing classes, collaborations, and fêtes.

With a focus on commercial real estate, retail and restaurant concept development, restaurant operations, hospitality licensing, permitting, and construction over the past two decades, Shane has played an integral role in the expansion and growth of Zinqué Hospitality since its inception. Other notable projects Shane has been apart of include Vespertine, Bestia, Travis Lett’s RVR, KinKan, and a forthcoming project from Josiah Citrin

Diogo Veladas, born in Lisbon, Portugal, graduated top of his Culinary Arts class at Escola de Hotelaria e Turismo de Lisboa, mentored by renowned chef Nuno Diniz. He trained at Michelin-starred Ocean (Hans Neuner), Arpège (Alain Passard), and Manzke in LA. Fluent in 4 languages, his global experience enriches his culinary work, inspired by Alentejo cuisine and its signature herb, pennyroyal. Diogo leads our culinary team and recipe development.