Papilles (pronounced “pah-PEE”) means “tastebuds” in French. We are a casual bistro inspired by the bistronomique movement in Paris. We strive to serve elegant, sophisticated food in a fun, relaxed setting.
We offer a seasonal ever changing menu featuring produce from local farmers.
Our concise wine selection gravitates towards natural wines from France and other Old World countries. We also have a small selection of great European and domestic beers.
(Tim and Santos both attended Loyola High School. Tim graduated with Santos’ brother in ’99 while Santos graduated in ’01. Go cubs!)
Chef Tim Carey
While food has always been a constant in his life, Tim Carey realized early on that food brings people together. More than simple gastronomic delight, eating and preparing food became for Carey an avenue to gather friends to share stories and experiences. And so he became a Chef.
A California native, at first Carey bounced around between attending Seattle University and a few local community colleges. He entered the culinary world as a fish monger, learning the trade at Point Loma Seafoods in San Diego and later on at a local market in San Marino. In the meantime he went back to school, and after graduating from the California School of Culinary Arts Carey returned to the southland to work at Sbicca Bistro in Del Mar. His next stop became Island Prime in San Diego, where he credits receiving excellent tutelage from some very experienced chefs.
After spending three years at Island Prime, Carey decided it was time to accomplish his goal of moving back to Los Angeles and working in a top-flight kitchen. He accepted a position at Patina restaurant, to work underneath executive chef Tony Esnault. Carey describes his experience at Patina as where he “truly came into [my] own, and began to see food as art for the first time.”
Carey now joins owner/wine director Santos Uy at Papilles, where he will be responsible for creating and executing a weekly changing, seasonally inspired menu. Taking cue from the French bistronomique movement (think upscale food in a casual atmosphere), the cuisine will be elevated yet approachable, and feature as many locally sourced ingredients as possible.
When he’s not in the kitchen, Carey’s passions revolve around friends and fishing. He approaches fishing expeditions with a near primal intensity, charting temperature changes and satellite maps, and relishing in the preparation of both bait and the subsequent catch. He also gardens, growing his own fruits and vegetables and relying on the seasons to provide nourishment rather than the grocery store.
Tim Carey resides in Pasadena with his lovable yellow lab Jake.
Santos Uy is an Angeleno born and bred, growing up in La Canada, attending school at USC, and now opening local restaurants focused on great food and wine. A consummate oenophile, Uy is constantly reading about and sampling new wines as he carefully selects those that make it into his restaurants’ offerings. He not only enjoys drinking and sharing wine, but loves encouraging people to push the boundaries of their palate.
Uy started his career in the wine industry as the first employee at Silver Lake Wine, where his job title was “factotum.” He later acquired a second job at AOC as a part time floor sommelier. In 2008, he opened his first restaurant with childhood friend, Danny Kronfli. They opened Mignon 2 years later, but eventually ended their partnership which left Santos with Mignon, where he is also the wine director.