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.”

Chef Johnny Cirelle learned early on that food is about more than what’s on the plate. Raised in an Italian and Mexican American household, he built his foundation around family, connection, and the joy of bringing people together through a meal. Since then, he has worked in standout Los Angeles kitchens including Spago, Providence, Bestia, and Bavel, while developing a style that pulls from a wide range of influences, including Japanese, Southeast Asian, and Mediterranean cuisine. The result is cooking that feels personal, polished, and full of flavor.

Chef Corbin Emilio is a private chef and culinary creator with more than 23 years of experience, known for building memorable dining experiences around great food, strong technique, and genuine connection. As the chef behind Ukiyo Private Kitchen, he has built a career that spans private dinners, restaurant leadership, guest-chef collaborations, and larger culinary events. In 2024, he brought that experience to a wider audience as a competitor on Season 23 of Hell’s Kitchen. No matter the setting, his approach is centered on thoughtful hospitality and food that brings people together.

Chef Keven Alan Lee, known to many as Cheven, is an internationally recognized chef known for bringing bold flavor, beautiful presentation, and a modern farm-to-table approach to his work. His cooking draws from Classical French and Mediterranean foundations while incorporating strong Pacific Rim and Asian influences, resulting in a style that feels both refined and globally inspired. Previously the owner and operator of My World on a Plate, Cheven now leads CKL Events in Los Angeles, where he continues to create memorable culinary experiences that are as dynamic as they are delicious.

Chef Mark, also known as Pasta Mark, discovered his love of cooking early in life in the kitchen with family, where food first became a source of comfort, creativity, and connection. After culinary school and time working in Michelin-starred restaurants in both Chicago and New York City, he began to fully hone his craft in handmade pasta in 2020 under the mentorship of chefs Evan Funke and Marc Vetri. With a style rooted in technique, tradition, and a deep appreciation for handmade food, Pasta Mark brings warmth, skill, and serious flavor to every table.