Tim Goodell | President

Liza Goodell | Vice President

Named “one of the country’s most talented husband-and-wife teams” by Gourmet, restaurateurs Tim and Liza Goodell have parlayed their extraordinary talent, resolute work ethic and unrelenting dedication to quality into Domaine Restaurants, a restaurant group that has been turning out successful dining concepts since 1994.

Tim and Liza’s partnership began in 1991 while working at the celebrated Ritz-Carlton in San Francisco. Tim, an honors graduate of the California Culinary Academy, was an apprentice pastry chef with the famed Gary Danko. Liza was also working under Mr. Danko for her degree from the New England Culinary Institute; Danko’s kitchen was perhaps the most important ingredient in the recipe of their burgeoning relationship. The pair would soon begin developing the concept behind their first venture, a California-French gem in Newport Beach called Aubergine. The restaurant opened in 1994, the same year as the Goodell’s wedding.

Their next triumph would come in the form of Troquet, a French-Californian bistro that thrilled visitors to South Coast Plaza. Launched in 1997, the restaurant’s astronomic success confirmed for the Goodells the merit of their culinary ventures. The restaurant closed in 2006 but not before inspiring another of the Goodell’s ventures, Village Bakery. Opened in 1998, the bakery was inspired by the popularity of the breads served at Aubergine and Troquet and continues to provide bread for local consumers and all Domaine restaurants. The Lodge in Costa Mesa came next, followed by Whist at the Viceroy Hotel in Santa Monica and Citron at the Viceroy in Palm Springs. The duo then turned their attention to Red Pearl Kitchen—a sexy Southeast Asian eatery in Huntington Beach. In 2005, the Goodells sold Aubergine and The Lodge and left their post at the Viceroy to focus on new projects.

Over the next two years, the Goodells opened Meson G and returned to hotels, opening two restaurants at the newly remodeled Hollywood Roosevelt Hotel. Dakota, a modern steakhouse and 25 Degrees, a burger and wine joint, have quickly become Hollywood staples. In 2006, the Goodells opened their second and third outpost of Red Pearl Kitchen, one in the Historic Gas Lamp District of San Diego and the other in Hollywood.

As a team, the Goodells have mastered everything from bakery to steakhouse, Asian to French and haute cuisine to hamburgers. They have been awarded critical accolades, including a nod from Food & Wine naming Tim one of the “Best Chefs in America” and consistent praise from publications like the Los Angeles Times. As demand mounts for the Goodells to expand their empire, the pair remains committed to a marriage of expertise, entrepreneurship and elegance. Tim and Liza currently reside in Orange County with their daughter, Madeleine, and son, Oscar.

 

Parnell Delcham | Chief Operating Officer

A graduate of Finance from New York University, Mr. Delcham acquired a strong financial backgroundfrom his employment at PriceWaterhouse as a Financial Consultant. He launched his career in the hospitality industry with Trafalgar House as a Marketing Analyst, over-seeing the market re-identification of such brands as the Queen Elizabeth 2, the Sea Goddess, Sagafjord, and the Vistafjord. He then continued his hospitality career at the Hippodrome (London), the Brown Derby (London), Les Bain Douche (Paris), La Palace (Paris), Byblos (St. Tropez), Privilege (Ibiza) and Amnesia(Ibiza) as an Event Manager. Parnell then shifted his focus towards operations as the General Manager of Third Rail (Miami Beach), the General Manager of Fridays (34th St, New York), the General Manager of Martini’s (New York), the General Manager of Kwanzaa (New York), the General Manager of Les Halles (Coral Gables), and the General Manager of Red Square (Miami Beach). As Director of Operation for Noble House he over-saw the operation of Baleen (Coconut Grove), Pooch’s (Redondo Beach, CA), The Restaurant at Little Palm Island (LittlePalm Island, FL) and the Ocean Key House Bar & Grill (Key West, FL). Mr. Delcham then moved to be the Director of Operations of Nice Venture overseeing Rose Pistola, Rose Café, the Black Cat and Blue Bar (San Francisco).  Parnell later moved to Las Vegas and assumed the role of Beverage Director for the Hard Rock Hotel and Casino. From there he went on to lead Hospitality Operational Partners as its COO, forming strategic partnerships for the company with industry giants such as Chef Morimoto, Chef Alfred Portale, Chef Chef David Burke, Peter Glaser (Strip House), Chef Kerry Simon, Mike Cetta (Spark’s Steakhouse), Oliver Hoyos (BED), Cal Fortis (Crobar), Mark Lemenkul (Snatch).  2007, marked a brief trip to Miami and Parnell’s return to the San Francisco bay area. In Miami, Parnell assumed a position on the Board of Directors for Fuego Entertainment, a publicly traded company, to assist in the expansion of the Latin Entertainment company in the United States market.  In San Francisco he later assumed the position of COO of Straits Management, LLC before taking his current position with Domaine Restaurants.