Check Out Mai Sakai’s Story

Today we’d like to introduce you to Mai Sakai.

Hi Mai , so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Craig’s been cooking for 30 years, and from the very beginning, his dream was to open a French bistro. When we met about nine years ago, that dream became ours. We started writing business plans, touring spaces, and putting in offers—only to have bigger, better-funded groups scoop them up. But we never gave up.

When we found this spot in Mar Vista, it just felt right. It was a now-or-never moment, and we decided to go all in. Since taking over in May, it’s been a wild, nonstop ride. We had a clear vision of what we wanted this place to be, and being able to bring that to life exactly how we imagined it has been pretty special.

What’s really blown us away is how much love and support we’ve received from the neighborhood. It’s been incredible. And while Mar Vista is home, we want to share that love with all of LA.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Renovation on a small budget is no joke. We had to get scrappy and creative with every decision, from construction to design.

Then there’s the bureaucracy such as permits, inspections, approvals… all the glamorous stuff no one warns you about. Since this was our first time opening a restaurant of our own, we had to learn everything on the fly. Every step came with a new curveball.

But honestly, figuring it out as we went made it that much more meaningful. It’s been messy, exhausting, and occasionally a little insane, but it’s ours.

Can you tell our readers more about what you do and what you think sets you apart from others?
Chef Craig has been cooking for about 30 years. He’s worked in Paris, Geneva, New Orleans, Philadelphia, and New York City before landing in Los Angeles. He’s known for his classical French technique and his signature California-kissed French bistro fare. He’s most proud of never giving up on his dream of opening his own restaurant.

Mai is an Emmy-nominated art director and an event producer by day, and a restaurant owner by night. She continues to work at a creative production agency in LA while juggling both roles. She’s most proud of being able to combine her creativity with Craig’s dream and help bring his vision to life.

Any big plans?
We’ve only been open for about two months and are still in the growth stage. We’d love for all of Los Angeles to come experience the restaurant. As we settle into our groove, we have plans to bring in guest chefs for pop-ups and host wine tasting dinners. We also hope to become a place where people can learn about wine and the culinary arts.

Contact Info:

• Website: https://www.electricbleu.com
• Instagram: https://www.instagram.com/electricbleula/
• Yelp: https://www.yelp.com/biz/electric-bleu-los-angeles-2?osq=Electric+Bleu

Image Credits
Photos by Josh Telles