Gregory Owens is a plant-based Chef and a true Angelino whose two biggest passions are food and anything with an engine. Now, don't let the word "plant-based chef" fool you. He will have your taste buds tingling, giving you a spiritual experience with every bite. 

Pat Saphyakhajon is personal chef and caterer under his brand name Another Pat Creation, Chef Pat has been immersed in the Pop Up dining scene all over Los Angeles for the past 4 years which includes Pop Up dining events such as Feastown Session: Dinner & Story Series, To Live & Dine In LA hosted by Drunken Devil, Grassfed’s Taste Buds series ‘Hummus and Hashish’ as well as ‘Tapas and Tokes’ just to name a few. One of Pats’ favorite past catering experience was cooking an Puerto Rican inspired menu for Louie Vega and EOL Soulfrito Band for Fusicology’s 15 year anniversary concert at the Ford Theatre. Another Pat Creation is about creating a memorable dining experience through food and culture presented in a fun and innovative way. 

Chef Dan Rabilwongse

@budonokila

Since his childhood growing up in Los Angeles in a household of Thai immigrants, Dan always had a knack for cooking. His mother was famous for her fermented pork sausage (Naem) recipe which she sold to local Thai markets in the 1980's, one Dan guards with his life to this today. After graduating from Loyola Marymount University and subsequently attending culinary school, Dan began his career as a cook in a 2 Michelin star kitchen at Urasawa. After learning under chef Hiro at Urasawa, Dan's longest tenure came under Thomas Keller at Bouchon in Beverly Hills, where Dan mastered French technique in a highly competitive and rigorous kitchen, working his way up to Executive Sous Chef. After spending the better part of a decade at Bouchon, Dan left to return to his first passion, Japanese food, this time at the highly lauded Hayato and Tsubaki. Now, he leads the kitchen at Tartine on Sycamore where you'll occasionally see nuggets of Thai or Japanese culinary influence find their way onto the menu next to the more classic croissants and quiches.

I’m Chef Nigel Solancho from Quezon City, Philippines. Currently chef at Le Petit Paris in downtown Los Angeles. I grew up being highly influenced and inspired by Asian and Los Angeles street food/art with modern French technique style of cooking. I traveled to Thailand and learned under Asia’s #1 restaurant, 2 star Michelin at Gaggan Restaurant in Bangkok, Thailand.

Private chef for Wholesam. Been cooking for 6 years, in restaurants but mainly in home clients. My style of cooking is farmers market driven seasonal ingredients making healthyish food that you crave.

Chef Fullilove has been featured on the Food Network’s Beat Bobby Flay, Farmer’s Market Flip, and Chef Hunter, Esquire Network’s Knife Fight and CBS’s The Talk. He has also been featured in Angeleno Magazine, 805 Magazine, LA Magazine, LA Times Chef of the Moment, Malibu Surfside News, Architectural Digest and 2 high-end Japanese publications, 25ans and Richesse.

An avid traveler since childhood, his passion for the culinary arts has taken Chef Fullilove around the world. Along that journey, he has soaked up global flavors and wisdom from some of the top culinary figures in America and elsewhere. “I’m influenced by my surroundings,” he says. “When I cook, I work with the freshest, local, in-season ingredients. I change my menus regularly based on item availability and inspiration. You can never be the greatest chef in the world. You can only try to be better than you were the day before.”

Daniel started cooking at the age of 15 at the elite Le Bernardin in New York City. Four years later, he attended The Culinary Institute of America on a full scholarship from the James Beard Foundation. Since then, he’s worked at numerous acclaimed eateries including Palladin, Napa, The Campton Place, Aqua, Jardinière, and Axe. In 2010, Daniel co-created The Meatball Shop, dedicated to serving the best meatballs in the world, now with multiple locations in New York City. He is the co-author of the best-selling The Meatball Shop Cookbook, published in 2011, and is the co-author of the upcoming Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, scheduled for release in February 2022. Daniel's pizza has been praised for its "ultrawide, perfectly foldable, tangy-crusted slices [that] nail it" (Los Angeles Magazine) and over the course of his career, he has been featured in publications such as The New York Times, Saveur, GQ, People, and Food Network Magazine and has appeared on Selena + Chef, The Tonight Show, and Good Morning America, among others.

Carolina has worked with Keven Lee for almost 3 years now. She has cooked, designed and produced all his events. What with a strong background in administrative education in Colombia. She has brought design and finesse to everything they do.

Arturo was born in Hollywood California to parents from Bolivia and Mexico. From a young age my earliest food memories are of eating the food of my Mother and her Mother both incredible home cooks as well as my Grandmother on my father's side on Formal occasions would show off the French training she received in South America. Also Arturo spent two formative years living, going to school and absorbing the culture in Kanagawa prefecture Japan, where I developed my taste for Japanese food and exploring food .

With a BA in Psychology from CSUN and a Culinary Arts degree from LATTC, where I was blessed to have Chef Giovanni Delrosario as my mentor; technique, ingredients and how they can be shown off in delicious ways is my hallmark. In culinary school Arturo started the completion team at LATTC scoring metals at the prestigious Las Vegas American Culinary Federation competition as well as the invitation-only National Restaurant Association student competition.

In Los Angeles Arturo has had the good fortune to train under some very talented chefs’ including Eric Greenspan (Meson G, The Foundry) whose modern small plates dishes combining modern and classical technique often with a twist are a great influence to him . Chef Delrosario sent Arturo to Spain to train at one of the top 25 restaurants in the world, the 3 Michelin starred Restaurante Martin Berasategui where he learned the refined technique of a modern Spanish master, using local ingredients with modern plating. Then went on to work under Jason Neroni at Superba Snack Bar.  As CDC at both My World on a Plate and CKL Events one of Los Angeles's premier catering and events companies with friend and Mentor Chef Keven Lee. Also long time Executive Chef of Hollywood's Butcher Baker Cappuccino Maker specializing in California cuisine with a French flair.