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.
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.
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.”
Ryan O'Sullivan, born in the vibrant city of Cork, Ireland, in 1993, is a culinary fanatic who embarked on his gastronomic journey from a tender age. His destiny as a chef was almost preordained, following in the footsteps of his father, From the moment Ryan could peer over the kitchen counter, he was captivated by the alchemy of cooking. While other kids tuned into cartoons, he was glued to the adventures of culinary giants like Gordon Ramsay, Raymond Blanc, and Gary Rhodes on television. This early fascination sowed the seeds of his culinary passion, which would eventually blossom into a flourishing career. After finishing culinary school in 2012 with a bachelor's in culinary studies Ryan worked tirelessly in restaurants and hotels across Cork City until he was offered an opportunity he couldn't refuse.
In 2018, armed with culinary dreams Ryan left the emerald shores of Ireland and ventured across the Atlantic to the United States. His journey took him from the sun-drenched kitchens of West Palm Beach to the picturesque landscapes of Martha's Vineyard. It was here, amidst the coastal elegance and rustic charm, that Ryan honed his skills, working alongside luminaries of the food world.
Today, Ryan stands as a testament to passion and the pursuit of excellence. His culinary creations are a harmonious fusion of his Irish roots and the diverse influences he's encountered in his American odyssey. Whether it's a hearty Irish stew or a meticulously crafted gourmet masterpiece, Ryan's dishes are a testament to his dedication and the rich tapestry of flavors he's experienced on his journey.
As he continues to innovate, blend traditions, and create culinary magic, Ryan remains a true ambassador of the culinary arts, bridging continents and cultures through the universal language of food.
Lareine Ko's journey to becoming a high-end omakase chef in Los Angeles has been a remarkable tale of resilience, determination, and passion for the culinary arts. Born in 1987 with dreams of singing and performing, she embarked on a career in the entertainment industry in Taiwan shortly after graduating high school. In 2009, she participated in singing competitions and won first place, and was hailed as a rising star with immense potential. However, her path took an unexpected turn as she faced challenges with bad contracts and mismanagement, bringing her once-thriving career to a halt.
Lost and unsure of her future, Lareine's life took a meaningful turn in 2015 when a close friend proposed a part owner and head chef position at the popular seafood boil restaurant, ‘Brookhurst’, in Taipei. This opportunity marked the beginning of her culinary journey, where she found new purpose and responsibility while gaining invaluable experience in restaurant management.
Despite Brookhurst's success, Lareine yearned for more knowledge and to hone her culinary skills. She picked up secondary jobs at restaurants, eager to expand her repertoire and deepen her understanding of the culinary arts. In 2017, circumstances led her back to her home in Los Angeles to care for her aging mother and explore the city's food and beverage scene. However, lacking formal culinary training from a cooking school, securing jobs at high-end establishments proved challenging. Undeterred, she worked tirelessly at various sushi restaurants, hustling day in and day out to make ends meet.
For three years, Lareine immersed herself in absorbing culinary knowledge like a sponge, but her aspirations reached beyond standard sushi restaurants. She became the head chef of a lesser-known Japanese restaurant, managing the entire operation, yet she found herself questioning her career choice when the unexpected happened - the COVID-19 pandemic struck.
During the pandemic-induced downtime, Lareine took the opportunity to reevaluate her life, career, and skillsets. It was during this time that she stumbled upon an exciting opportunity - a request for a private sushi dinner at someone's home. This experience served as Lareine's introduction to private dining, igniting a spark of interest and determination to pursue omakase private dining.
Her first omakase gig was not without its challenges, but Lareine's passion was reignited. She delved headfirst into the world of private dining, spending hours researching, watching culinary training videos, learning various techniques, seeking inspiration from other chefs on Instagram, and continually testing omakase preparations at the kitchen bar in her home.
Lacking a mentor to guide her, Lareine decided to teach herself, and the fire that she once had for singing and performing was rekindled. In April of 2021, fate intervened once again, at the high-end omakase restaurant, Sushi Yuen, in Rowland Heights. Lareine's concentration and appreciation of sushi-making caught the attention of the head chef, Chef Ryan. Chef Ryan then invited her, on-the-spot, to train under him, providing her with the authentic knowledge of preparing sushi and omakase.
For a year and a half, Lareine dedicated herself to learning the skills she needed at Sushi Yuen, without salary, understanding that the knowledge gained was more valuable than money. Under Chef Ryan's guidance and continuous self-learning and training, supported by her mother and close friends, Lareine experienced immense growth. Three years later, in 2023, she emerged as a high-end omakase chef in Los Angeles, ready to dazzle diners with her skill, passion, and dedication to the culinary craft.
Chef Lareine Ko's journey to becoming a private chef in LA is a testament to the power of perseverance, the pursuit of knowledge, and the rekindling of passion in the face of adversity. With her culinary talent and determination, there's no doubt that Chef Lareine Ko will continue to delight food enthusiasts with her exquisite omakase creations for years to come.
Hailing from the good ol state of Ohio, chef Alejandro Najar has been cooking since he was a child. His grandmother and aunt are to thank for that. Ever since he was a little Alejandro has developed a refined palate, while other children were eating chicken nuggets, you could catch chef eating escargot and raw fish as a kid.
With fifteen years of experience and being predominantly self taught, chef Alejandro just recently finished 3rd on Hell’s Kitchen Season 21 Battle of the Ages. “Learn something new everyday” is the motto for Najar, especially when you teach yourself! Najar’s skills and flavors range from New American, Middle Eastern, Japanese, and Mediterranean, and it allows him to be versatile in many different cuisines.
Chef Alex Belew’s earliest childhood memories revolve around food. He grew up in the South, where food is the heart of the home. Many weekends were spent in his grandmother’s kitchen in Rover, Tn, helping her make buttermilk biscuits and boiled custard served in Mason Jars.
His culinary fundamentals were built at The Art Institute of Tennessee in Nashville, where he graduated with Honors with a Culinary Arts degree. Afterwards, Belew spent years learning, self-teaching, and working in some of the top kitchens in Nashville, including Husk by Sean Brock. Intrigued by creating an in-home dining experience to rival in-restaurant dining, Alex Belew Catering was established in 2007.
Belew stepped away from the commercial kitchen in 2012 to instruct high school students in Middle Tennessee, teaching knife skills, meat cutting, molecular gastronomy (food science), and nutrition. He eventually created the top culinary program in the state with his students winning the prestigious NRA Prostart Championship in 2014 at Blackman High School.
A 2014 visit to Chef Curtis Duffy’s three-Michelin-star rated Grace Restaurant was a life-changing event. That “flawless restaurant experience,” and a return visit to meet one-on-one with Chef Curtis, challenged everything Belew knew about the restaurant industry, and altered the trajectory of his career. No longer satisfied with just “serving food,” Belew was inspired to create a world-class dining experience in Middle Tennessee. To prepare, he honed his skills further by staging in prominent kitchens such as the Spoon & Stable, Blackberry Farm, Brasserie Jo’s, and Table 3.
He is the Hell's Kitchen Season 21 Battle of the Ages Winner!