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. 

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. 

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. 

Originally from Argentina, with its own special mix of cultures, Chef Daniel Morduchowicz has lived in Los Angeles for the past 39 years where he has been exposed to its rich diversity of cuisines. This wide range of experiences influences and informs his food on a daily basis, enabling him to borrow ingredients and techniques from one another. He is passionate about cooking and sharing his knowledge. He aims to teach fundamentals to his students so they need not rely on recipes.

Chef Eugene Santiago has spent most of his culinary career cooking under the guidance of Chef Kerry Simon, who gave him his first break out of culinary school at Simon Kitchen & Bar inside the Hard Rock Hotel in Las Vegas. He then followed Kerry Simon back to Los Angeles to open Simon L.A. and eventually Carson Kitchen in Las Vegas and Simon Kitchen + Bar in Palm Springs. In between this time of his life, he also had the opportunity of working at Mar’sel, the fine dining restaurant inside the Terranea Resort, where he mentored under Chef Michael Fiorelli. With experience under his belt, Eugene took on the role of helping his friend open up 3 concepts at the Westfield Santa Anita and helming the kitchen at one of them, Monkey Bar, as the Executive Chef. After his departure from Westfield, he reignited his true passion project called Baryo, which is a monthly pop-up showcasing his talent for cooking dishes with Filipino, Lao and Cambodian influences. Currently, Eugene also sells his popular coconut jam and made-from-scratch pan de sal bread under the Baryo brand and he has hopes to turn Baryo into a brick and mortar soon.

Raised in central California Chef Garza found his way to Las Vegas and now all over. When Garza moved to Las Vegas he worked as an aspiring chef while attending the Art Institute. While at the Trump Hotel, Chef Garza made his way up the totem pole as a sou chef. This restaurant was near the best voted pool locally, over-looked the employee dining and service space. After resigning as Sou Chef for the Trump Hotel, Garza went on to open Blume a fine dining restaurant. Partnered with him there was Chef Grandmaster JoJo and Chef Alessandra who helped with the growth. Once Blume was established Chef Garza started his dream of doing private dinners in the Las Vegas and California areas with Shannon Dorn of Dope Foto & Dope Dining.

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."