There are obvious centers of power: business headquarters, movie studios, government buildings.
And in Los Angeles that place is Tower Bar.
Not much has changed.
Photo: Narbeh Khodaverdi
So this Oscars weekend,Vogueasked Dimitrov to give us a day in his life.
It starts with coffeeand dozens of calls asking for reservationsand ends with a seating chart.
Below, read everything that happens in between.
A window table at Tower Bar
11 a.m.: Getting Out of Bed
I get six and a half hours of sleep.
On a weekend, maybe half an hour more.
But if I only have three or four hours of sleep, I feel it.
Im irritated, so Im not as good.
Its a very slow waking up.
Midday: Coffee and Reservation Requests
By 12, Im having my coffee.
There are already dozens of incoming calls to make a run at make reservations.
Ill be making probably 6 to 12 calls to various important clients.
And Ill tell them that the reservation is confirmed.
Were looking forward to serving you.
In a very humble way.
I like them to know thatImtexting.
This goes from 12 p.m. to 3 p.m., answering the phone.
3 p.m.: Getting Ready
Im just getting ready.
There is no shower, its a bath.
But with what I do, its not a fast showerits a good bath.
4:15 p.m.: Arrival at Sunset Tower and Finalizing Seating Charts
I arrive at 4:15.
[The hostesses] have already printed out the reservations on paper.
They help me with the table assignments.
[There are some tables] for privacy and conversation or romantic couples.
Theres a table in the cove for four people.
Very important people who would like to discuss business will get that one.
They dont like to be in a scene.
4:30 p.m.: Mise en Place
Then I prepare the restaurant.
Im mostly concerned about table parameters, the symmetry, the cleanliness of the place.
The look of the presentation of the room is so important.
My signature quality is mise en place, a French term for preparing for the service and restaurant.
Thats what I excel in.
Tower Bar is a historic space.
The building has a historic Hollywood background.
My job is to keep it in the best physical conditionneat, clean, and presentable.
6 p.m.: First Reservations Arrive
Early reservations are coming at 6, 6:15, 6:30.
[On Saturday night], we had to accommodate Emma Stone earlier because they were going somewhere.
As soon as people come, they will announce their names to the hostesses.
But I already know their name.
I know even the table assigned.
But still, the hostess likes to know who is seated and who is with me already.
So as soon as they announce, I just take them.
I greet them the most politely I can.
That first impression is important.
And then Im walking with them.
They see the restaurant, how its beautifully done.
Then I have a little small chat: How is your evening?
They will tell me they are going somewhere else afterward or theyre staying with us.
This information is important.
Indirectly I will find outis this a business meeting?
Do they want a quieter table or loud?
So this is a situation where nothing is written in stone.
[On Saturday night,] we did a Netflix party on a terrace.
Its not only the actors but also the agents from CAA and UTA.
Thursday, Friday, that was more martini drinking, celebration.
Saturday, yesterday, the talent left early and they were not drinking because they will be working Sunday.
They will be at the Oscars presentation.
I would love to talk.
Vogue:Do you ever sit down?
At 11:30, the kitchen is asking me what I would like for my dinner.
It can be sea bass, salmon, or shrimp, but always with lots of vegetables and salad.
Before the hostess goes home, we check tomorrows reservations on the computer.
Im already identifying the layout of the floor plan for the next day.
I like each night to be memorable to our guests.
That memory hopefully lingers onand hopefully they might even remember the night forever.
This interview has been edited and condensed for clarity.
