Meet Karim Megji | restaurateur

We had the good fortune of connecting with Karim Megji and we’ve shared our conversation below.

Hi Karim, what’s one piece of conventional advice that you disagree with?
One piece of conventional wisdom I disagree with is the idea that ‘the customer is always right.’ Hospitality is the number one goal in a restaurant, but at the same time there has to be a balance between you knowing what you do and guiding your customers through the proper experience. We rely on our customers feedback, but I think this mindset can sometimes undermine the expertise of the team. In a restaurant, we are here to create the best possible experience, but that doesn’t always mean saying ‘yes’ to every request or complaint.
For example, we put a lot of thought into our dishes, balancing flavors, and creating a full dish. Sometimes a customer might want to make substitutions that changes the integrity of a dish, and while we always want to accommodate preferences, there’s a line where doing so can compromise the what is going to come out of the kitchen. I am not referring to subbing bacon scalloped potatoes with a steak to mashed potatoes, but more about trying to remove ingredients from sauces that will end up making the dish dull or bland. Don’t get me wrong, this isn’t us just flat out saying “no” but instead, guiding the customer to something that may taste better or coming up with something that we know will satisfy what they are looking for.
I believe the real goal should be mutual respect between the restaurant and the customer, where we listen to their needs but also trust our team’s expertise to deliver something special. It’s a two-way relationship, not a one-sided transaction.

Alright, so let’s move onto what keeps you busy professionally?
To me, professionalism in a restaurant goes beyond just showing up and doing the job. It’s about empowering our team to take ownership of their roles and see themselves as more than just employees. There is often a thought that no one can do things as good as I can, and while we may think that is true, there is no way you can expand to other locations, or not have to spend every waking moment in the restaurant. Empowering your team to take charge is more of a necessity than a luxury. When our staff feels that sense of responsibility and trust, they bring their own creativity and ideas to the table, whether it’s suggesting menu tweaks, offering input on service improvements, or helping refine the guest experience.
We really try to cultivate a culture where everyone’s voice matters. When the team feels invested in the success of the restaurant, they take pride in their work, and that passion is reflected in the way they contribute to the overall atmosphere. It’s that sense of ownership and creativity that elevates the level of professionalism in everything we do.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
I obviously want to answer this by telling you that I would definitely take them to my two restaurants, but I don’t think that is the answer you are looking for. Myself and my best friends all actually grew up in los angeles, so we wouldn’t really be doing the touristy things that other people may. It would probably start with a quick morning trip to the beach to surf, if that trip took us to Malibu we would most likely end up either at Lily’s getting breakfast burritos, or at the sandwich window at tra di noi in cross creek. For dinner we may end up at Barrique in venice getting some great pasta, or at a place like vibrato at the top of Mulholland.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I have to give a lot of credit to my father, Moez Megji. Growing up, he owned multiple restaurants, and I was able to see firsthand the dedication and hard work it took to run them. He wasn’t just focused on the business side—he made sure that every customer felt like they were part of the family. That’s something that really stuck with me.
He taught me that running a restaurant is about more than just serving food; it’s about creating a space where people feel welcomed and valued. Watching him interact with customers, learning their kids names, knowing what is going on in their lives, and always going the extra mile, showed me the importance of building genuine relationships. Those lessons shaped my approach today, and I strive to bring that same sense of warmth and care to everything we do in the restaurant.

Website: www.woodandwaterla.com www.chelseasm.com

Instagram: woodandwaterla & chelsearestaurantsm

Yelp: https://www.yelp.com/biz/wood-and-water-sherman-oaks?start=10 and https://www.yelp.com/biz/chelsea-santa-monica