About Us
Our Story
Welcome to Marelle, a culinary gem on Ocean Ave just steps from the beach, created by renowned Culinary Director Raphael Lunetta. With over 35 years of culinary experience and a passion for Coastal California cuisine, Raphael draws inspiration from his global travels and the freshest local ingredients.
Marelle, meaning "Star of the Sea," offers a menu that celebrates the bounty of land and sea, featuring signature dishes like hamachi crudo and Jidori chicken. Our bar program, curated by Amanda Fewster, includes unique cocktails such as “La Vie En Rose” and “Star of the Sea.” Designed by Gulla Jónsdóttir, Marelle's space reflects natural beauty and elegance, creating a seamless blend of indoor and outdoor dining.
Join us for an unforgettable dining experience that captures the essence of Coastal California.
Design
Marelle's thoughtfully designed space is brought to life by acclaimed Icelandic designer, Gulla Jónsdóttir, reflecting natural beauty and elegance. The design features an organic color palette inspired by the neighboring sand and sea, with woven fibers, soft linens, and contemporary clay art pieces, including handmade ceramic pendant lamps created in collaboration with Laviva home and made by their team in Oaxaca, Mexico. The indoor dining area boasts floor-to-ceiling windows that open fully to the lush outdoor patio, creating a seamless and free-flowing ambiance. Marelle's design can be described as a modern Tulum-meets-Santorini, perfectly complementing the coastal California theme and enhancing the overall dining experience.
Chef Raphael Lunetta
Born and raised in Santa Monica, Chef Raphael Lunetta has dedicated much of his life and career to his hometown. A Santa Monica High School alum and Hall of Fame inductee, Chef Raphael credits his success to the support of his local community. Growing up in a bicultural, bilingual home, he spent summers at his aunt’s farmhouse in the South of France, which fostered his love for cooking.
In 1986, he moved to Europe to further his culinary education, working in renowned Parisian establishments like Café Pacifico, La Perla, and La Posté. After two years, he returned to Los Angeles, cooking at top kitchens such as Patina, Capri in Venice, and Jackson’s Beverly Hills.
In 1997, Chef Raphael opened JiRaffe in downtown Santa Monica, a beloved restaurant for nearly 20 years. His achievements earned him the 1997 Best New Chef Award from Food & Wine Magazine, national media attention, and invitations to prestigious culinary events. He has appeared on numerous Food Network shows, judged on Bravo’s Top Chef, and featured on Beat Bobby Flay in 2014.