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.
I love cooking on the heavy side of plant-based, even when I’m putting together a meat of fish based dish. I also enjoy the finer greens in life… I’m talking about cannabis of course. That’s why I co-founded Culture Create & Destroy—an underground cannabis pop-up series driven by local, seasonal produce and the *best* local cannabis available. My business partner is the is the Master Grower for Botafarm Genetics—producer of some of, if not the best, highest-grade, quality cannabis that is grown in Los Angeles.Together, we create a multi-layered experience inclusive of cannabis infused cocktails, hors d’oeuvres and tasting menus, paired with great smoke and great folks.
Chef Albert and has been running restaurants since 2015. Albert is now Executive Chef at My World on a Plate in Los Angeles, with Chef Keven Lee “Cheven”, Since 2017. Over the years he has participated in events for, Food and Wine Mammoth Lakes, The Sundance Film Festival, Disney, Nike and many A-List Celebrities. Chef Albert expresses his studies and 10 years of experience on every plate.
A passion for the culinary arts has taken Chef Jason Fullilove from his home in Ohio to the glitz and glamour of New York, the rhythms and spices of the Caribbean and now to the fresh food capital of the universe: California.
Chef Fullilove has been featured on The Food Network, The Cooking Channel, Esquires Network and CBS The Talk. He's also been featured in magazines such as 805, EaterLA, LAist, International Business Times, LA Magazine, Angeleno Magazine, Sunset Magazine, and LA Times Chef of the Moment.
"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 then you were the day before."
WholeSam began as a way to show people that home cooked food can be so much more fun, personal, enjoyable, connected, healthy, and sensational than eating out. There are certain rules at restaurants and establishments like, "you can't put this with that.." or you have to dress a certain way. But at home there are no boundaries. No rules. We all know how it feels to eat at home and I want to bring these special moments back with a touch of elegance.
My love for food made me pursue a career in cooking. I found myself cooking for friends, parties, family dinners, and anything that anyone would let me cater. It lead me on an incredible path to becoming a private chef for Ludacris and many A list celebrities.
The best part about cooking is that the more time I spend in the kitchen, the happier I am. I am a certified health coach as well so my nutrition brain is always thinking about making food nourishing. I strongly believe that you can be healthy and be a foodie at the same time. I prepare all my food with heart. And a lot of soul. Seeing people feel amazing in their bodies is the most rewarding part! I want all my clients to look and feel their best!
Jitaek started his first job as a dishwasher in LA when he was just 16 years old. He worked his way to become an executive chef at age 24. After 12 years in the restaurant world, he went on to open two sushi restaurants with little success.
Fortunately he decided to give it one last try in Silverlake, but this time he decided to focus on the food he loves the most: Ramen. The result is Silverlake Ramen!
Thomas moved to Japan with his family when he was 4 years old, and his favorite childhood food was ramen.
One day his heart followed his stomach and he decided he wanted to become a ramen master, to create his own ramen, one that blended the traditional with the contemporary. After knocking on the doors of almost every restaurant he was finally hired by a true ramen master, with 45 years of experience in the craft.
Thomas spent 5 years studying and learned how to make both broth and tare (sauce) from scratch. Once he had mastered the art of Ramen, he moved to LA teamed up with Jitaek to become part owner / ramen creator of Silverlake Ramen.
Chef Kat grew up in Nanjing, China, where she learned to make traditional noodles and bao side by side with her two grandmothers. Kat’s career began with culinary school at Le Cordon Bleu, where she honed the skills which would pave the way for her to serve as Chef De Partee for The Ritz Carlton and the JW Marriott Los Angeles at LA LIVE, Sous Chef for Café Pinot, and Chef de Cuisine at Roots & Rye in San Jose.