How to Earn a Michelin Star in Only Six Weeks

After the economic sucker-punch of Covid robbed chef Eric Bost of his LA restaurant Auburn, he entered into a values-first partnership with restaurateur John Resnick. Despite months of permitting and supply snags and personal and operational hits, the two succeeded at last in turning an old Carlsbad boogie-board factory into all-day bakery and cafe Wildland and the smaller, tasting-menu-only Lilo, which nabbed a Michelin star just six weeks after opening. 

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On this week’s episode of Happy Half Hour, the duo joins hosts Troy Johnson and Jackie Bryant to break down Lilo’s vibe-forward approach (vinyl, reel-to-reel, open kitchen), the caviar-and-almond-ice-cream course that anchors the menu, and why hundreds of small service cues liberate staff to actually connect with guests. 

October 1, 2025

Six Weeks, One Michelin Star: The Story of LiloRELATED ARTICLE

In food news, we discuss Encinitas’ Necessity Coffee new location, the $25.5M waterfront plan from the Fish Market group, Communion’s mai tai world title, the closing of Woodstock’s in PB, Mothership’s October takeover, and Fink’s Wine Spectator nod. Listen to the full episode now.