About Blu Jam Café


It started out as an idea between friends— a casual café in Hollywood that would utilize local and organic ingredients to create gourmet breakfast and lunch dishes at an affordable price. Friends and partners Kamil Majer and David Fris shared that dream, which ultimately became a reality in 2006 when the first Blu Jam Café opened its doors on Melrose Avenue.

Kamil and David, who both emigrated to the United States from Czechoslovakia, harkened back to their European heritage to create an environment that felt like home. Holding to the belief that breakfast is the most important meal of the day, they set out to build a creative and elevated menu that merges flavors from around the world. “Breakfast should never be boring,” according to Kamil. “We should look forward to it when we wake up, and treat ourselves to the best food imaginable.”

The name Blu Jam was chosen to celebrate the history of the Melrose location, which had been an underground Jazz club where Miles Davis, Dizzy Gillespie, and countless greats once played. Today, pictures of jazz and blues legends line the walls, and their unforgettable music still dances around the room as it did nearly half a century ago.

From a single restaurant built on the cornerstone of impeccable service, Blu Jam continues to grow. With the help of Jeff Shulem, who joined the team in 2013, brand new Blu Jam Cafés are opening in exciting locations.


Blu Jam Café Founder/Executive Chef, Kamil Majer, is the epitome of the American dream. He emigrated from former Czechoslovakia, where he developed his strong passion for the culinary arts at a young age.

Upon arriving in Los Angeles in 1983, Kamil started out in kitchens and dining rooms at the famed Century Plaza Hotel, and quickly worked his way up. The five-star experience he gained from the “White House of the West Coast”— nicknamed for the fact that first family used to stay there several times per year— led to even bigger and better opportunities. It wasn’t long before Kamil was chosen to be part of the team tasked with opening The Four Seasons Hotel in Beverly Hills.

Kamil decided that Hotel business was exciting but felt too corporate. His Bohemian background wanted more creativity, so he left the hotel industry and took jobs in several high-end restaurants throughout Los Angeles and Tokyo before opening the original Blu Jam Café on Melrose in 2006.

Today, Kamil is involved in all day-to-day operations at all Blu Jam Café Locations, and can be seen shaking hands and socializing with guests. He routinely conducts menu taste tests with his management team to make sure his customers are treated to the best dining experience possible.


We have no freezers at any of our locations, so everything is fresh and made-to-order. Many of our ingredients are organic, and if not, they are the highest quality of all-natural possible. And whenever possible, we source locally from farmer’s markets, ranches, and purveyors who shop locally.

“Local produce is delivered six days a week, because we have no freezers. I make a lot things from scratch— granola, dressings, jams, ketchup, mayonnaise, aiolis— just to name few. This way I can eliminate the use of high fructose corn syrup and other unwanted ingredients in your food. If I can’t pronounce it, I will NOT eat it and neither should you,” insists Chef Kamil. “I choose smaller companies, farms, and purveyors because I believe they pay closer attention to details, quality, and service, which is exactly what I care about in my restaurants.”

We support and work with Babe Farms, Grimmway Farms, Lili Farms, Milo’s Poultry Farms, Creekstone Farms, Wild Isles, Butternut Mountain, Bar-M, Chasin Foods, Caffe LA, Kaena Wines, and many more. We strive to serve you the finest food every day of the week.

Chef Kamil believes that food does not have to be complicated to be amazing. Simple and good quality ingredients can create stunning dishes, and presentation is paramount to an amazing dining experience. We’re  proud to offer you truly exceptional food and service when you dine with us. That’s the Blu Jam Experience!


Here at Blu Jam Café, we take coffee very seriously. From the beginning, we have been using the same company, the owner of which, Janou— who is Half French and Half Italian (a winning combo!)— happens to be a long time friend of Chef Kamil.

Janou really knows his coffee, so we tasted and picked some high elevation coffee beans from Costa Rica, Ethiopia, and other coffee-producing regions and never looked back.

We use only the finest Arabica coffee from all over the world for our espresso, French Press, or regular coffee. Arabica beans grow in higher elevations— 3,000 feet to 6,000 feet. Due to this higher elevation these beans grow slower and therefore create more complex beans with richer flavor.

The first mentions of coffee happen to be in the middle of 15th century in Yemen. From the Middle East, coffee ended up in Italy, then eventually in your coffee cup  at Blu Jam Café.

Quality over quantity is our motto and Blu Jam coffee is the proof.

Cup of cappuccino coffee, with coffee traditional grinder and coffee beans. Photo by Jordan Ancel.