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. 

A culinary artist with a flair for creativity and a deep respect for tradition, Chef Jon is deeply immersed in the local food scene, often collaborating with fellow chefs for various pop-ups like Calabama, Chef Beeta Mohajeri, Danielle Duran Zecca, as well as with artists and musicians, to create immersive dining experiences that engage all the senses (Pop Cultivate). His love for underground culture fuels his creativity, inspiring him to experiment with unexpected flavor combinations and presentation styles that challenge the norm.

With a background as a former dancer, Jon brings a unique rhythm to the kitchen. Trained in France under some of the most prestigious chefs, he has honed his skills in both bistronomy and high-end gastronomy, crafting dishes that are not only delicious but also visually striking.

Jon’s passion for French gastronomy is evident in every plate he serves, yet he is equally inspired by the latest food trends and vibrant culinary scenes. He believes food should be an experience—one that delights the senses and leaves a lasting impression. His dishes celebrate seasonal, locally sourced ingredients, showcasing the beauty of monoproduct cooking, where each component shines in its own right.

A staunch advocate for sustainability, Chef Jon is food-conscious and committed to minimizing waste in his kitchen. He creatively repurposes produce, ensuring that nothing goes to waste, and strives to educate others about the importance of conscious eating. With a passion for both flavor and sustainability, Jon is not just a chef—he is a culinary innovator dedicated to making a positive impact on the food community.

Join him on a gastronomic journey where tradition meets innovation, and every meal is a testament to the beauty of food that is both responsible and delicious.

Chef Keven Alan Lee, also known as “Cheven” amongst his patrons and associates, is an internationally recognized culinary mastermind who is revolutionizing the catering industry, one event at a time! Cheven specializes in internationally inspired cuisine with a focus on a modern farm to table approach. His creations are an eclectic version of Classical French Mediterranean with strong Pacific Rim and Asian influences. The presentations and the combination of flavors are simply breathtaking. Previously, Cheven owned and operated My World on a Plate, and is now running CKL Events catering and events based in Los Angeles, California.

Chef Araceli Vazquez, a culinary virtuoso with a penchant for fine dining, brings the world of gastronomy to your doorstep. With a prestigious background in the realm of upscale steakhouse dining in San Diego, Chef Araceli has honed her craft to perfection. Her culinary journey is a testament to excellence and an unwavering dedication to the art of cooking.

Chef Araceli's qualifications include a certified sports nutrition coach certification, a unique blend of expertise that enables her to blend the worlds of decadent flavors and health-conscious cuisine. Her culinary specialties span across fine dining steakhouse classics, the rich tapestry of Italian cuisine, the vibrant flavors of Mexican food, and the art of crafting nutritious, wholesome dishes.

Chef Araceli's mission is to share her culinary artistry with the world, uniting people through the joy of cooking and elevating their fitness goals. Her commitment extends to providing clients with a gourmet dining experience within the comfort of their own homes. With Chef Araceli, every meal is a culinary journey, and every bite is an exquisite adventure.

At the heart of her personal and professional values lies an unwavering commitment to professionalism and quality. Chef Araceli Vazquez ensures that every dish is a masterpiece, every event a memorable experience, and every client a delighted connoisseur. Welcome to her world of culinary artistry and embark on a journey of taste, health, and fine dining, all in the comfort of your own home.

Chef Kryssie Tinsay is the founder and executive chef of Kitchen 1726, a personal chef service known for curating refined, globally inspired dining experiences rooted in Filipino flavors. Based in Southern California, Chef Kryssie brings a bold yet thoughtful culinary voice to the private dining world, crafting menus that balance elegance, comfort, and cultural storytelling.

Drawing from her heritage and years of hands-on experience, Chef Kryssie reimagines traditional Filipino ingredients—such as calamansi and ube—through a modern, seasonal lens. Her work spans intimate dinners, creative retreats, large-scale celebrations, and celebrity clientele, all executed with precision, warmth, and artistic flair.

Whether she’s plating a delicate multi-course tasting or building an interactive grilled cheese station for a child’s birthday, Chef Kryssie’s signature is soulful food with style — layered with intention and always grounded in hospitality. Her culinary approach reflects her belief that meaningful food doesn’t just nourish — it connects, celebrates, and uplifts.

I was born in South Korea and raised in Thailand and Los Angeles, where I first fell in love with cooking during a high school culinary class in La Cañada. After earning my associate degree from Johnson & Wales University in Rhode Island, I spent time WWOOFing across the U.S.—working on farms and building a deeper relationship with ingredients and where food really comes from.

My journey in fine dining began at Scratch (now Pasta Bar) under Chef Jason Hall, then continued at The NoMad Hotel, where I worked up to junior sous chef in the private events kitchen. I’ve also cooked at Maude with Chef Chris Flint, and at Alain Ducasse’s Blue in Thailand with Chef Wilfrid Hocquet.

Since returning to L.A., I’ve helped open Kinn with Chefs Ki Kim and Michael Han, worked with the Baroo team, and managed Shiku. Most recently, I launched my first solo menu at Hibi—a step toward sharing a more personal style of cooking rooted in culture, curiosity, and storytelling.

It might sound cliché, but I want my food to tell a story—not just of where an ingredient came from, but who harvested it, why it matters, and what inspired me to turn it into something you can taste. I’m not interested in just making something fancy or picture-perfect. I want every dish to carry meaning, to reflect memory, emotion, and intention. If it can touch a heartstring or spark a feeling, then I’ve done my job.

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 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.