Every great restaurant has a sense of place, but some feel like a destination all their own. For Lily Rosenthal Royal and Chef Mason Royal, the creative duo behind Max & Helen’s, that destination happens to sit in the middle of Los Angeles, where lines wrap around the block. The counter has quietly become one of the city’s most coveted seats, so much so that celebrities like Selena Gomez choose to dine there after award shows.
Since opening, the diner — inspired by the warmth and nostalgia of the classic American gathering place — has quickly evolved into something bigger than a restaurant. It’s a neighbourhood hub and a space intentionally designed for connection. As Creative Director, Lily shapes the voice, atmosphere, and unmistakable sense of joy guests feel when they walk through the door. Behind the scenes, Mason, the restaurant’s Director of Operations, brings years of experience opening restaurants to building the systems and team that keep the operation running smoothly, even as demand surges.
Together, the newlyweds have created a place where hospitality feels personal and where strangers often leave as friends, sometimes even something more. It’s a philosophy that extends beyond the menu, shaping everything from how guests are greeted to how solo diners are thoughtfully seated at the counter.
For Schön! alive’s passport series, where creatives reflect on the defining “stamps” that shape their journeys, Lily and Mason share the moments that led them here, from early pop-ups and first restaurant openings to building what they hope will become a lasting Los Angeles institution.
If Max & Helen’s had its own passport stamp, what would it look like — and what would it say about the spirit of the diner?
It’d be this little watercolour painting one of our guests made for us of the outside of our diner. It’s all about our neighbourhood.
Before Max & Helen’s, what were the early “stamps” in your careers that prepared you for this moment?
This is Mason’s 17th restaurant opening. It’s my first. But together we created Violet Moon. A dinner party pop-up we got to run for a little while. Mason cooked, and I set the table. It became our creative outlets.
How did stepping into day-to-day leadership at Max & Helen’s change your perspective on hospitality?
You get to truly learn the people you serve. All anybody wants is to feel understood.
Lily, as Creative Director, how did you shape the voice and vibe of the diner from day one?
I wanted every single aspect of this restaurant to exude warmth. If it’s not cozy, it’s not what I’m looking for.
Mason, as Director of Operations, what were your priorities behind the scenes?
Building systems to support sustained success in a high-volume setting. I’ve said from day one that I wanted to build an LA institution. Achieving that requires systems tailored to this type of volume, and following those systems allows us to execute at the standard we expect of ourselves.
Secondly, and just as important, is building a team that shares the same commitment to excellence and buy-in when it comes to enforcing our standards. We set out to put together a group of people who saw the vision and had the skillset to support these systems. I’m unbelievably proud of this team and the work they’ve put in.
Max & Helen’s has become one of LA’s most electric gathering spots. When did you first realize this wasn’t just a restaurant opening — it was a cultural moment?
When people were willing to wait 8 hours for a waffle.
Hour-long lines, crowds around the block — how do you preserve warmth and intimacy at that scale?
Genuine kindness from our staff.
Your seating philosophy is intentional, especially placing solo diners in engaging counter spots. What inspired that approach, and what have you learned from watching connections form in real time?
Community! This is how you meet your neighbours! And most people enjoy human connection; we’re just lucky we get a front-row seat.
You’re often described as the restaurant’s “welcome committee.” What does a perfect greeting feel like to you?
Joy!!!
The celebrity guest list is headline-making, yet everyone waits for their turn. How do you maintain that sense of equality and fairness in such a high-profile environment?
If we know someone and they’d like to come in, we try to save them a table when it’s our least busy time. Like 3 pm on a Tuesday? No problem.
Lily, being called “the keeper of the secret phone number,” suggests there’s both mystery and magic in how you operate. How do you balance access with intention?
It’s just our friends asking when they can come in, which is so nice. We just try to get them in on the off-hours.
Mason, how do you ground the operation during peak chaos — long lines, viral buzz, nonstop demand — while protecting the team’s morale?
It’s all about trust. Trusting each other to hold themselves and each other accountable. We trained for over a month before we ever opened our doors to the public. That time was essential in building and refining our systems, but also to learn about each other and the ways we can support one another. The long lines, viral buzz, and nonstop demand is out of our control.
We have 66 seats, and there’s only so many people we can serve. We do our best to stay focused on what is in our control. And that is making sure that every guest feels welcomed into our space, cared for by our team, and comforted by our food. It requires a ton of discipline by our team to stay focused and not waver from our standards despite the craze. I’m honoured to lead this team every day.
As newlyweds running one of LA’s most talked-about diners, how do you separate marriage from management — or do you?
It flows pretty nicely. When we need to discuss work, we do! But when we just want to hold hands and watch Summer House, we hold hands and watch Summer House.
Hosting your wedding send-off brunch at the diner blurred the line between personal and professional in the most beautiful way. What did that moment symbolize for you both?
The night before was showing our loved ones why we want to spend the rest of our lives together, and the following morning got to show them how we’ll do so.
Max & Helen’s has already been described as a ‘Power Diner.’ Beyond buzz and celebrity, what does a lasting legacy look like for you?
One day, our kids’ kids will spend their birthdays in our favourite booth.
If you could stamp your passport with one future dream — expansion, a new concept, or a different city — where would you go next?
We want to make sure we give this one our all. Next is maybe a nap.
Learn more about Max & Helen’s at maxandhelens.com.
interview. Kelsey Barnes
