Raina Poré of Detroit, MI, is currently based in Los Angeles and has been servicing the greater Los Angeles area through her company, Poré Private Chefs LLC, for the last 6 years. She got her start working in the entertainment Industry as an Artist and Songwriter, which is how she built her network of clients. Raina is known for her quick-witted personality , attention to detail, and her ability to work well under pressure, all while creating mouthwatering dishes with a Southern-Style approach.

As a self- taught Chef, Raina takes pride in facing challenges head on, being committed to her craft and constantly learning new techniques. Her love for creating & experimenting with flavors has led to her new sought-after business venture, an all-purpose seasoning blend, called TASTE.

Growing up, Chef Raina spent a lot of time in the kitchen, helping her grandparents and working in their family restaurant to gain knowledge and experience. While she loves to host & bring people together for a great time, cooking has always been second nature to her. Most of Raina’s best dishes are attached to her favorite childhood memories & some stemming from her experiences while traveling the US, in pursuit of other creative endeavors, Chef Raina is always eager to expand her pallet. She believes each plate is a canvas and gives the opportunity to pair art with her food. Her passion and dedication has led to her cooking for young music industry professionals and well-known industry vets. Raina has truly created a lane for herself as a superstar Chef. She is currently writing her first cook book, which will be available in the near future.

Chef Dafne Mejia

@chef_dafne

Chef Pyet DeSpain

@chefpyet

Pyet DeSpain is a Native American and Mexican American award winning social media and traveling private chef. She is the first winner of Gordon Ramsay's new groundbreaking TV show, Next Level Chef on Fox. In 2021, Pyet was named seventh best private chef in Los Angeles by Entrepreneur Magazine.  Her life's work is dedicated to creating Indigenous Fusion Cuisine where she combines the food of heritage - both Native American and Mexican American. Pyet's passion is to uplift indigenous culture and traditions via storytelling, traveling and cooking from the soul. Check out her website - pyetsplate.com

Chef Shannon is an exceptional culinary artist renowned for her mastery in the realm of haute cuisine. With a passion for creating culinary experiences unique to every customer, Shannon has crafted a stellar reputation as a Private Chef. Drawing upon an illustrious career that spans Michelin-starred restaurants and other fine dining establishments, Shannon’s culinary journey as a Cake Decorator in her home town of Albuquerque, New Mexico to the world renowned 3 Michelin Star Restaurant, ABaC in Barcelona Spain, is a testament to her unwavering commitment to culinary excellence. Her ability to curate menus tailored to the unique preferences and dietary needs of her guests showcases an unparalleled level of professionalism, adaptability, and creativity. With an innate ability to create captivating dining experiences, Shannon continues to redefine the art of private dining in the Los Angeles area and beyond.

Chris Spinosa is a Long island, NY native, who is now slinging some culinary blessings out in Florida. Originally a musician, Chris studied at the University of Connecticut and received his Bachelor of Arts in Music. He always worked in kitchens on the side just to make some money, but he found himself slowly growing what is now his true primary passion in life: food!

Shortly after graduating from the Institute of Culinary Education, Chris started off his culinary exploits in NYC at Jean-Georges’s Asian concept “Spice Market”. This job would be the first of many he would undertake in the NY dining circuit. Other establishments he’s worked at include Tom Colicchio’s “Craft”, April Bloomfield’s “John Dory Oyster Bar”, Steven Starr’s “Buddakan, and the infamous NYC French bistro “Bagatelle NYC”. These along with many more locations culminated into what is now the basis of Chris’s culinary experiences.

If spending almost a decade in NYC wasn’t enough, shortly after moving to West Palm Beach, FL, Chris was recruited onto Season 2 of Gordon Ramsay’s “Next Level Chef” which finished as a finalist and certainly a provocative character among the cast. His cuisine “holy trinity” is comprised of the following: French-mediterranean, Middle Eastern, and Eastern-Asian cuisines with an emphasis on Korean and Chinese influences.

Chris has now taken his skills on the road as a private chef. These days, you will find him as a cooking for pro-athletes, as well as some of the aristocrats who inhabit one of the most expensive zip codes in the United States. His culinary adventure is ever-progressing, and he is always on the go for new experiences in both food, and in people.

Ryan O'Sullivan, hailing from Cork, Ireland, is a talented chef known for his exceptional cooking skills, and alternative pastas, which earned him the title of winner in "Hell's Kitchen" Season 22. Trained at Cork Institute of Technology, he honed his craft in various prestigious kitchens in Ireland and the U.S. His culinary prowess and innovative dishes impressed Gordon Ramsay, securing him as the first ever Irishman to be crowned Champion.

Growing up in Los Angeles, I had a strong affinity for movies. However, my trajectory shifted when I began working at El Mercadito in Boyle Heights, initially as a dishwasher. It wasn't until I transitioned to the cooking line that my passion for culinary arts ignited. Seeking to broaden my knowledge, I ventured to London, where I gained exposure to high-end dining and contributed to the launch of a prestigious restaurant. Prior to my London journey, I served as a sous chef for the Rams, honing my skills in a professional kitchen environment. Upon returning to LA, I explored various roles in the culinary industry, including positions at a staffing agency and a food production company. My journey then led me to Chicago's Alinea, renowned for its three Michelin stars, where I continued to refine my craft and adopt innovative cooking techniques. Subsequently, in New York City, I played a pivotal role in the inception of a distinguished restaurant, acquiring invaluable leadership experience and insight into the intricacies of restaurant management.

My name is Joseph Tafoya, and I am a Chef from the City of Santa Fe Springs here in Los Angeles County. I have been around the culinary industry my entire life, thanks to my Tio Frankie’s restaurant, Super Tortas, and my Mother’s catering company. At my Tio’s restaurant, I was shown how hard and demanding the restaurant industry can be, from washing dishes to slinging tortas and tacos on the plancha. While working there, I was surrounded by some of the hardest-working people I have met to this day. I can always hear my mother telling me, “You better work like you don’t have any fucking papers.” She believes we honor ourselves and those who carved the path before us by passing on the work ethic and entrepreneurialism that they found essential for success. My Mother taught me the fundamentals of running a catering business through her company, which later influenced me to start my own taco catering business. During High School, I used the money I made selling chips, candy, and drinks out of a duffel bag to buy a Taco Cart. Soon I began catering events throughout high school and college. During this time, I used my taco cart as a way to make some extra cash; it was during this season that I fell in love with more than the profit. I was beginning to crave the craft.

In my Junior year of college, I began working for Chef Miles, where I learned the artistic side of the culinary industry. Here at his company, I have been educated on how food can be appreciated and enjoyed rather than simply filling someone’s hunger. At Fourfortyfour, I was first taught how to master the basics of kitchen prep, which has been the most humbling yet rewarding experience of my life. Once I was effective and precise in kitchen prep, Chef Miles began to teach me what it takes to become a chef. This training included innumerable farmers market trips, countless prep hours, and numerous catering events. Most recently, I have been working as a Sous Chef for Chef Miles, where I am currently curating menus, creating prep lists, selecting ingredients, and managing staff and events. On May 1st, I will be attending the DTLA dinner club for the third time, and I could not be more grateful. My first experience at the Dinner Club was on October 12th, 2022, as a kitchen prep, where I assisted in washing dishes and plating. My performance at the dinner club impressed Chef Miles so much that soon after I began my training to become a line cook. 364 days after my first dinner club, I came into Josh’s apartment as Fourfortyfour’s Sous Chef, where our team executed a four-course dinner. As my third experience cooking at the Dinner Club, I get the privilege of joining as a guest chef. I’m equally anxious, thrilled, and eager to seize this opportunity and impress with a menu that speaks to not only my food style but also that of those who came before me.