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. 

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.

Chef Keven Alan Lee, also known as “Cheven” amongst his patrons and associates, is an widely 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.

A former Tech PM and Marketer, Lynn discovered his passion for cooking during the pandemic, where his culinary friends from restaurants all around Los Angeles and his father, an acclaimed Hong Kong chef, showed him the ropes.  Lynn’s sophisticated, yet welcoming dining has created huge buzz in both the culinary and media worlds, bringing him to guest chef at multiple restaurants and most recently featuring on the upcoming season of Netflix’s Bling Empire.  After a full year of highly anticipated and sold out dinners at his Supper Club, Rosalynn, his gastronomical experiments developed everything from char-siu sweet crispy pork belly with furikake to hokkaido uni and scallop crudo in homemade ponzu sauce and a new fan favorite, confit Lupe De Mer (Brazino) that is broiled and splashed with hot chili oil in traditional Cantonese style. Lynn abruptly left the tech industry in September this year to fully pursue his calling in culinary and wine.  Lynn believes that creating good food brings great people together. 

I am currently a private chef, former head chef for thunder studios for two years. We served many productions as well as celebrities during these shoots. I am the current owner of NOTIME jerky @notimejerky as well as my fishing brand at @slaydirty_. Still finding myself in this world full of culinary geniuses. 

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.