Jeremy Fall

Entrepreneur in Los Angeles, California

Jeremy Fall

Entrepreneur in Los Angeles, California

View my portfolio

Born and raised in Los Angeles, Jeremy Fall was raised by a family of restaurant owners and a chef, where he learned about the industry by working different FOH and administrative jobs. Fall made his professional debut in the hospitality industry in 2006 as the marketing & promotions manager at the Avalon in Hollywood, producing both large and small scale events, as well as booking talent from all over the country. After working in the iconic nightclub for three years, he decided to continue his journey with the goal of getting more management and marketing experience by working for multiple hospitality groups in Los Angeles.

In July 2014, Jeremy Fall decided to branch out on his own and launched Genesis, a five-week pop-up concept that bridged the gap between bar and nightclub, hidden inside a vintage attic in Hollywood. After garnering a lot of press and attention, Fall decided to extend Genesis to a six-month period before moving it to a new and permanent location at the former Cinespace in Hollywood. In November 2014, he opened his second project, Golden Box, a 1980’s NYC-inspired grungy disco designed after his strong inspirations from Area, Studio 54 and The Limelight.

Following his continued passion for hospitality, Fall came up with the idea of his first restaurant, Nighthawk: Breakfast Bar, which opened in January 2016. Being as it was a first of its kind concept, Nighthawk garnered a lot of national media attention within its first month of launching, making Eater’s list of “hottest restaurants in Los Angeles”, “hottest bars in America”, and Zagat’s “hottest restaurants & bars in Los Angeles”. Fall’s knack for coming up with innovative ways to build original concepts led to the creation of his second food endeavor, Tinfoil: Liquor & Grocery, a modern day take on the bodega consisting of a liquor store in the front with a secret “speakeasy-like” deli in the back. He decided to bring on Alvin Cailan, creator and chef of Eggslut, to the project in order to create a menu of sandwiches completely made from scratch from cured meats, to bread, to sauces and housemade side dishes. Together with Cailan, they decided to create Easy’s, Fall’s reinterpretation of the classic burger joint with the same dining ethos as Tinfoil of creating an elevated version of traditional products.

Fall continues his mission to innovate the hospitality industry and further his vision of not only redefining concepts but the way people consume f

  • #entrepreneurship
  • #food
  • #hospitality