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With experience at Michelin-starred Osito and the Alexanders Group, she brings a love for California's bounty and a deep commitment to creating unforgettable guest experiences. Evelyn’s dedication to fostering pride within our team makes her an invaluable part of the Dalida family.\n\nBorn and raised in Los Angeles with proud Salvadoran roots, Evelyn’s journey in hospitality began in the kitchen and soon led her to the front of house, where she found her true passion. With experience at Michelin-starred Osito and the Alexanders Group, she brings a love for California's…\n\nSee More\n\nof Evelyn Martir’s biography.","fieldSources":{"jobTitle":{"url":"https://www.dalidasf.com/","basis":"publisher_declared","format":"Published person (named with a role or their own mailbox on the site)","observedAt":"2026-10-01T19:08:22.391999493Z","relationship":"publisher"},"description":{"url":"https://www.dalidasf.com/about/","basis":"publisher_declared","format":"Published person (name and role labels)","observedAt":"2026-10-01T19:08:20.446542684Z","relationship":"publisher"}},"roles":[{"source":{"url":"https://www.dalidasf.com/","format":"Published person (named with a role or their own mailbox on the site)","published":"","relationship":"publisher"},"observed_at":"2026-10-01T19:08:22.391999+00:00","capacity":"assistant general manager","title":"Assistant General Manager"},{"source":{"url":"https://www.dalidasf.com/about/","format":"Published person (name and role labels)","published":"","relationship":"publisher"},"observed_at":"2026-10-01T19:08:20.446542+00:00","capacity":"assistant general manager","title":"Assistant General Manager"}]},"basis":"publisher_declared","fact_type":"people.person","schema_version":1,"first_observed_at":"2026-10-01T19:08:20.446542+00:00","last_confirmed_at":"2026-10-01T19:08:22.391999+00:00"},{"label":"Gerald McGie","value":{"@id":"urn:lumitra:person:ddfb0b6a-4190-4306-9b1f-dc5491babb9d","name":"Gerald McGie","@type":"Person","sources":[{"url":"https://www.dalidasf.com/about/","format":"Published person (name and role labels)","jobTitle":"Wine Director","observedAt":"2026-10-01T19:08:20.446542684Z","relationship":"publisher"},{"url":"https://www.dalidasf.com/","format":"Published person (named with a role or their own mailbox on the site)","jobTitle":"Wine Director","observedAt":"2026-10-01T19:08:22.391999493Z","relationship":"publisher"}],"jobTitle":"Wine Director","witnessIds":["urn:lumitra:person:dalidasf.com:388c575505af3b02","urn:lumitra:person:dalidasf.com:65e4100e955295de"],"description":"Jerry has been an enthusiastic member of our wine team since the early days of Dalida. 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She attended Centro Culinario Ambrosia in Mexico City and continued her education at New York’s Culinary Institute of America (CIA). Following her time at CIA, she worked at prestigious restaurants Café Boulud, Mugaritz in San Sebastian, Spain while simultaneously enrolling at the Basque Culinary Center. Upon her graduation from the CIA, Laura accepted an offer at Eleven Madison Park in New York City and later at Del Posto. In San Francisco, where Laura joined Saison’s team.\n\nIn 2017 Laura and her husband Sayat started a successful pop-up restaurant called Istanbul Modern and later was recognized as a rising star Chef for her restaurant Noosh in 2019. She continued to focus on her business doing private events, consulting and teaching classes part time at The Culinary Institute of America.\n\nShortly after opening Dalida, Laura competed—and made it to the final four—in season 21 of Bravo’s Top Chef, dazzling judges with creative dishes like a hop-infused rice pudding and a dessert spread that brought together maraş, baklava, meringue, and an array of other components and sauces.\n\nWith this new restaurant, she is thrilled to be creating a community around what she loves to do, especially in such a beautiful and multifaceted location. Outside of the kitchen, she has spent three years building a yoga practice and enjoys running through the national park site that is now home to Dalida.\n\nOriginally from Mexico, Laura has been immersed in the culinary world since an early age. She attended Centro Culinario Ambrosia in Mexico City and continued her education at New York’s Culinary Institute of America (CIA). 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