What has driven you to create your own businesses? I’ve always looked at things differently and like to [do] them my way—much like my perfume creations, which are so different than what is currently out on the market. I am not afraid to take risks, which is difficult to do when working for another company.
What led you to create Capsule Parfumerie? Initially, my husband and I worked with outside fragrance houses whose perfumers create scents, and you act as the designer and manufacturer. We were very successful, and after selling our company to a Japanese manufacturer, we took time off, traveled and had kids. Unfortunately, my young son was in a near-drowning accident and suffered major brain damage. I studied the healing effects of essential oils as a way to help him, which shortly thereafter led to the creation of our Fiele Fragrances brand. Now, we have seven brands that I actually formulated, and I am working on our eighth.
Why did you choose Chinatown for Capsule and Sesame LA? Our Capsule retail location was on Melrose for five years and we had seen so many shops come and go. Chinatown’s sense of community and old-school charm was something that won me over. There are old shops here but also some new shops owned by young Asian Americans who still honor the culture but also offer a fresh perspective.
What can you tell us about Sesame Dinette? It’s a restaurant in Long Beach that we’re set to open in a few months and will feature a very special menu like no other restaurant. I’m working with my mom to bring modern touches to traditional Vietnamese cuisine.
What is the connecting thread in everything you do? My husband and I only want to do things that bring us joy and happiness. I created perfumes initially to help my son, but found that it was helping me as well. My perfume creations come from a special place in my heart. Sesame LA is a fun project in that I get to merchandise the store with things I would buy myself. I am very happy to bring some joy to people either through the sense of smell and well-being or the way people discover products they enjoy eating. I enjoy what I do and don’t see it as work.