Chef Kingsley La Mig Bio
I am a young chef who grew up in the SGV and now resides in the city of Los Angeles to be a bit closer to the heavy hitters in our industry. Experiencing how diverse we are here in LA compared to many places in the world is something I am proud to be a part of and will always be held dear to my heart.
I owe it to all of my mentors I’ve had the pleasure of working side by side with in the heat of the kitchen. My first introduction to this world was under the guidance of Jason Fullilove. He took me in and taught me all about finesse ,elevated casual dining, intimate private catered dinners , the connection with you and your guests. From Lincoln Carson I inherited refinement of this craft, the definition of soigne, what elegance means , how to maneuver in a whispy and whimsical way with technique at the forefront , handling VPX guests with a little extra grace and love. Kevin Meehan surrounded me in an environment when I could refine my journey with a long awaited mentorship where I honed my craft when it came to production, leadership, confidence, high level fine dining , elegant catering , fermentation + preservation , Garum + Kojis etc. The lineup of who I deem a mentor to me in this industry goes beyond these Chefs you heard of. The list goes on from theirs sous’ perspectives, to my soigne station partners throughout the years.
Through my cuisine, I strive to express the diversity and possibilities of food. My team and I will merge creativity into the great blessings of nature- a unique experience that connects
humans and nature.
Chef Jayro Martinez BIO
Chef Jayro Martinez dove into culinary at the young age of 16 and has been perfecting his art for more than half his life. His first accolade was being promoted to Head Chef at Mh Zh in Silverlake CA, at 23 years old and was awarded the achievement of “13 Best New Restaurants in America” by The Thrillist.
At 31 years old, Chef Jayro has accomplished opening seven restaurants as Executive Chef and received many recognitions – “Top 10 Best New Restaurants in LA” by LA Magazine, “Top 5 New Restaurants” by OC Register, “Best 5 New Restaurants in OC” by Modern Luxury, just to name a few. His restaurants include Mh Zh, Mayfield, Ahba, Outer Reef, Knife Modern Steak.
Chef Jayro's cuisine boasts influences from French, Italian, Levantine, Spanish, and Japanese cultures. More recently, he’s proven his skills by opening a Western Inspired Modern Steakhouse by the name of Westwood Coast Steakhouse. Chef Jayro also is an expert in dry-aging steak, creating innovative seafood dishes, and molecular gastronomy.
Chef Jimmy Bio 2024
With a career shaped by Michelin-starred kitchens and global influences, Chef Jimmy Matiz refined his craft under Michael Mina and at El Celler de Can Roca, one of the world’s top restaurants. His expertise spans Canada, Thailand, Colombia, Spain, and the U.S., where he has cooked for renowned chefs, food critics, high-profile clients, and luxury brands.
Beyond his culinary mastery, he holds a Hospitality Business Management degree, two Harvard diplomas in the Science of Cooking, and advanced certifications in Modernist Techniques and Mediterranean Ingredients. His fusion of classic techniques with innovation results in dishes that are as refined as they are unforgettable.
As the visionary behind Matiz Cuisine, Chef Jimmy has become one of Southern California’s most sought-after private chefs, curating exceptional dining experiences for elite clientele, celebrities, and global luxury companies. With an unwavering commitment to excellence, he transforms every event into a world-class culinary experience.
Chef Raina Pore
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 Bio 2023
Chef Dafne Mejia
Born in Los Angeles in 1992, Chef Dafne is the daughter of Suyapa and Luis, first generation immigrants from Honduras. Dafne started her career by following the American Dream, seeking to fulfill her parents’ hope for a better life in the land of opportunity. En route to becoming an OBGYN, Dafne attended SFSU where she was a biology major and quickly realized this was not her dream, but the dream of her parents.
From early in her childhood, Dafne’s creativity was what brought her the most joy. As she realized medicine was not her true passion, she made a bold transition and decided to follow her heart to the creative arts. Committed to forging her own destiny, Dafne enrolled in The Art Institute of California - San Francisco where she graduated with an Associates degree of Science in the Culinary Arts. During her education, Dafne started apprenticing under a Certified Master Chef, learning the art of cooking at the highest level for four years.
Moving back to Los Angeles in 2015, Dafne began cooking as a private chef for Aubrey ‘Drake’ Graham, a high profile assignment that catapulted her to a Sous Chef level. Following her time as a personal chef, Dafne was soon hired by a fine dining Vietnamese restaurant, allowing her to hone new skills, honor different traditions and discover a new level of respect for the sometime tedious process of cooking.
For most of her culinary career, Dafne’s primary love has been found in Italian cuisine. Her specialty, and most requested dish is born from the craft she’s perfected through more than ten thousand hours of meticulous work: Handmade Corn and Truffle Ravioli. Reminding her of her Latin American roots, Dafne fell in love with the culinary traditions of Italy as she proclaims, both cultures’ cuisines are “dominated by grandmas”. Following her passion for pasta, Dafne worked under many talented Italian Chefs, who all imparted their own expertise and artistry, ultimately inspiring Dafne to lean on her creativity in the kitchen.
In 2019 Dafne became the Executive Sous Chef at Spring Place, a private membership club in the heart of Beverly Hills. After helping to organize and build the restaurant from the ground up, Chef Dafne (and the rest of the culinary world) was rocked by the arrival of the pandemic. Though not discouraged for long, Chef Dafne was able to shift and once again, re-entered the private chef world.
While working as a Private Chef, Dafne was able to indulge in creativity, with social media and the kitchen as her playground, she experimented with primarily Italian cuisine.
While creating captivating stories of her pasta making endeavors to share with her followers, she began to gain some notoriety. Towards the end of 2021, Dafne was invited to join the world renowned cooking show, Hell’s Kitchen. She competed against 17 Chefs from all over the United States with Chef Gordon Ramsay as their mentor. Dafne went through many trials and
tribulations under the intense heat and stress (what Hell’s Kitchen is famous for). After 16 episodes, Dafne was the first person chosen to compete in the finals, and was the last woman standing in the competition.
Dafne had a victorious season full of many outstanding awards, including an editorial on Entertainment Weekly magazine, as well as being chosen by Danny Trejo for Best Taco. Her ‘Hellrizo’ was featured on the menu at Trejos Tacos for an entire month.
Chef Dafne ended her season on Hell's Kitchen as the runner up, and continues to inspire others with her playful sass and delicious food.
Chef Pyet DeSpain
Chef Pyet DeSpain
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 Jimmy Bio 2024
Chef founder of Matiz Catering, Jimmy Matiz, has had the honor of immersing himself in diverse cuisines and cultures worldwide for over a decade. From countries like Canada, Thailand, Colombia, Spain, and the USA, he has cooked for respected Chefs, Food Critics, and Celebrities in prestigious kitchens. Notable experiences include renowned chefs like Michael Mina in San Francisco and the three Michelin-starred "best restaurant in the world," El Celler de Can Roca in Spain.
His culinary journey is enriched by continuous learning in the field. In addition to being a professional Chef, he holds a title in Hospitality Business Management and has achieved two diplomas in the Science of Cooking from Harvard, as well as Mediterranean ingredients and Modernist Techniques from the University of Barcelona. While leading Matiz Catering, he has cooked for many high profile clients and companies, including Jane Goodall, Charlie Barnett, the Australian Embassy, Nobleman Magazine, SHEIN, Lamborghini and others. He has also made appearances on Food Network, winning one of the latest Chopped competitions and is set to expand the Matiz brand beyond private dining in early 2025.
Chef Shannon Bio 2024
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.
Chef Zaddy (Chris Spinosa)
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.
Chef Ryan O'Sullivan Bio 2024
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.