Meet Shawn Lickliter of Vandell

Today we’d like to introduce you to Shawn Lickliter.

Hi Shawn, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
Vandell wasn’t the result of a single idea. It was the result of years of preparation, patience, and a willingness to let the right opportunity reveal itself.

Before opening Vandell, I was the Bar Director for Chefs Walter and Margarita Manzke, overseeing beverage programs across restaurants including Republique, Petty Cash, Bicyclette, and Manzke. That experience gave me an invaluable education in hospitality and what it takes to build great restaurants and bars.

The journey started in 2021 through conversations with my business partner, Vay Su, who I had worked with at Republique. We knew we wanted to open a bar one day, but we didn’t know what it would be or where it would be. Over the next three years, we focused on learning everything we could about ownership and operations, preparing ourselves for the right opportunity when it appeared. We weren’t developing Vandell yet but we were developing ourselves as future owners.

As the project evolved, we partnered with Matthew Glaser and Michael Francesconi of Park Bars Hospitality. Their experience, insight, and ability to recognize what makes a space special were instrumental in bringing the project to life. Vay and I had spent years preparing to become owners, but without Matt and Michael, the opportunity to open Vandell likely wouldn’t have happened when it did.

What makes Vandell unique is that we didn’t begin with a predetermined concept. Instead, we allowed the space and the neighborhood to guide us. When we found our location in Los Feliz, we spent time understanding the community and thinking about the role a neighborhood bar could play there. Rather than forcing a concept onto the space, we let the space help shape the concept.

That approach even influenced the name. Vandell is named after Vandell Griffith, the longtime curator of Griffith Park. It felt like a meaningful way to connect the bar to the history and identity of the neighborhood we hoped to serve.

Once we secured the space, it took about a year to navigate permitting, construction, and the build-out before opening our doors. Looking back, I’m grateful we took the time to prepare before jumping in. Today the most rewarding part is seeing Vandell become a gathering place for the community.

At its core, Vandell is built on the belief that great neighborhood bars are about more than food and drinks. They’re places where people connect, celebrate, and create a sense of belonging, and that’s what we’ve tried to build in Los Feliz.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
One of the biggest challenges was simply making the transition from operator to owner. For years, Vay and I knew we wanted to open a bar, but wanting something and knowing how to achieve it are very different things. There were moments when the goal felt distant, and we spent years educating ourselves, asking questions, building relationships, and trying to learn everything we could about ownership before taking the leap. Another challenge was being patient enough to wait for the right opportunity. We could have rushed into a project earlier, but we were committed to finding a space and a neighborhood that felt right. That meant saying no to opportunities that didn’t align with what we were ultimately trying to build. Once we found the space, the challenges shifted. Anyone who has opened a hospitality business in Los Angeles knows that permitting, construction, and navigating the various approvals can be a long and unpredictable process. There are always delays, unexpected costs, and obstacles that force you to adapt. What helped us overcome those challenges was having great partners. Vay, Matthew, and Michael each brought different strengths and perspectives, and that allowed us to approach problems collaboratively rather than trying to solve everything individually. Looking back, the obstacles ultimately made the business stronger because they forced us to be thoughtful, patient, and resilient throughout the process.

Appreciate you sharing that. What should we know about Vandell?
Vandell is a California-inspired neighborhood bar in Los Feliz built around the idea that great hospitality should feel both elevated and approachable. We wanted to create a place where someone could stop in for a quick drink after work, celebrate a special occasion, or spend an entire evening with friends and feel equally at home. Our background is in some of Los Angeles’ most respected restaurants and cocktail programs, so quality is incredibly important to us. We put a lot of thought into our cocktails, food, wine, and service, but we never wanted Vandell to feel overly serious or exclusive. We believe hospitality is at its best when it’s welcoming.

What sets us apart is our commitment to being genuinely connected to the neighborhood. We didn’t build a concept and then find a location for it. We found a neighborhood we loved and allowed that community to help shape what Vandell would become. Everything from our name, which honors Vandell Griffith and the history of Griffith Park, to the atmosphere and guest experience is rooted in Los Feliz.

Brand-wise, what I’m most proud of is that Vandell feels authentic. It reflects the collective vision of our team and the community we’re fortunate to be a part of. Our goal has never been to be the trendiest bar in Los Angeles. We want to be the kind of place people return to again and again because it feels comfortable, familiar, and special at the same time.

More than anything, I want people to know that Vandell was built to be a gathering place. Great cocktails and food bring people through the door, but creating meaningful experiences and a sense of community is what keeps them coming back. That’s what we’re most proud of, and that’s what continues to guide us every day.

Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I’ve never thought of myself as a real risk taker. I think I tend to approach major decisions pretty cautiously. Opening Vandell was definitely the biggest professional risk I’ve ever taken. I had a career I was proud of in helping lead beverage programs at some incredible restaurants. Walking away from a stable and rewarding position to become a first-time business owner came with a lot of uncertainty. There are no guarantees in hospitality, and opening a bar requires a significant investment of time, energy, and resources.

I think people sometimes view risk as jumping into the unknown, but I’ve always viewed it differently. For me risk is about recognizing an opportunity and then having the courage to move forward even when there are still unanswered questions. At some point, you have to trust your preparation and make the leap. The biggest lesson I’ve learned is that there’s a risk in not acting as well. You can spend your entire life waiting for certainty, but certainty rarely arrives. The challenge is finding the balance between patience and action. Looking back, I’m grateful we took the time to prepare, but I’m equally grateful that when the opportunity finally came, we were willing to take the chance.

Contact Info:

• Website: https://www.thevandell.com
• Instagram: vandell.losangeles

Image Credits
Julian Mercado