Chef Gregory Owens
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 Kevin Lee
Chef Patrick Saphyakhajon
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.
Chef Raina Pore
Raina Poré of Detroit, MI, is currently based in Los Angeles and has been servicing the greater Los Angeles area through her company, Poré Private Chefs LLC, for the last 6 years. She got her start working in the entertainment Industry as an Artist and Songwriter, which is how she built her network of clients. Raina is known for her quick-witted personality , attention to detail, and her ability to work well under pressure, all while creating mouthwatering dishes with a Southern-Style approach.
As a self- taught Chef, Raina takes pride in facing challenges head on, being committed to her craft and constantly learning new techniques. Her love for creating & experimenting with flavors has led to her new sought-after business venture, an all-purpose seasoning blend, called TASTE.
Growing up, Chef Raina spent a lot of time in the kitchen, helping her grandparents and working in their family restaurant to gain knowledge and experience. While she loves to host & bring people together for a great time, cooking has always been second nature to her. Most of Raina’s best dishes are attached to her favorite childhood memories & some stemming from her experiences while traveling the US, in pursuit of other creative endeavors, Chef Raina is always eager to expand her pallet. She believes each plate is a canvas and gives the opportunity to pair art with her food. Her passion and dedication has led to her cooking for young music industry professionals and well-known industry vets. Raina has truly created a lane for herself as a superstar Chef. She is currently writing her first cook book, which will be available in the near future.
Chef Johnathan Benvenuti bio
Chef Nigel Solancho
Chef Nigel Solancho
I’m Chef Nigel Solancho from Quezon City, Philippines. Currently chef at Le Petit Paris in downtown Los Angeles. I grew up being highly influenced and inspired by Asian and Los Angeles street food/art with modern French technique style of cooking. I traveled to Thailand and learned under Asia’s #1 restaurant, 2 star Michelin at Gaggan Restaurant in Bangkok, Thailand.
Chef Darko Bio
Chef Darko
Chef Remrick Clemente (Chef Darko) came from humble beginnings. He started cooking with his aunt, cooking for his family. He graduated from Le Cordon bleu Hollywood in 2012 and soon thereafter, he started working at different restaurants learning different cuisines. He soon decided to open his own private catering company, specializing in Filipino cuisine with a twist. Every meal he creates reflects his love for his culture and traditions.
Chef Kevin Hill
Chef Kevin Hill is a passionate culinary artist renowned for his American, Italian, and Southern cuisine, and as the owner of a thriving to-go restaurant, he brings the comfort of home-cooked meals to busy lives. Inspired by cherished moments cooking with his grandmother, he graduated with a culinary license in 2021, igniting his love for food, which is evident in his commitment to quality and meticulous preparation of dishes from scratch. In addition to his restaurant, he serves as a private chef for Marlon Wayans, who invests in his catering company and food truck, while Chef Kevin's culinary talents have garnered media attention, including features on CNN, highlighting his work with diverse clientele. Guided by his philosophy of incremental growth—"You can always add, but you can’t take away"—he recently expanded into a food truck and a 100% organic meal prep program, actively participating in charity events to feed those in need.
Chef Yesenia Bio 2024
Born and raised in Los Angeles, Chef Yesenia Alfaro developed a deep love for flavorful cooking and connection through conversation. Despite not having a culinary background, she pursued her passion for food. Learning Cuban cuisine from family and becoming a self taught baker/pastry cook, she started her own catering company, Sweet Havanna, specializing in pastries and Cuban cuisine. Serving fresh and authentic island gourmet food along with Mexican, French and American styled desserts. While running her own business, she is also the Executive Pastry chef for the company Four Forty Four, and Goddess Cafe, where she creates their pastas, bread and desserts from scratch. Grateful for her family's sacrifices of leaving their country and making a life in America for her, she is determined to spread that love and appreciation through her art. She continues to grow and collaborate with other great chefs while sharing her unique flavors with the world.
Chef Dafne Mejia Bio 2023
Chef Dafne Mejia
Born in Los Angeles in 1992, Chef Dafne is the daughter of Suyapa and Luis, first generation immigrants from Honduras. Dafne started her career by following the American Dream, seeking to fulfill her parents’ hope for a better life in the land of opportunity. En route to becoming an OBGYN, Dafne attended SFSU where she was a biology major and quickly realized this was not her dream, but the dream of her parents.
From early in her childhood, Dafne’s creativity was what brought her the most joy. As she realized medicine was not her true passion, she made a bold transition and decided to follow her heart to the creative arts. Committed to forging her own destiny, Dafne enrolled in The Art Institute of California - San Francisco where she graduated with an Associates degree of Science in the Culinary Arts. During her education, Dafne started apprenticing under a Certified Master Chef, learning the art of cooking at the highest level for four years.
Moving back to Los Angeles in 2015, Dafne began cooking as a private chef for Aubrey ‘Drake’ Graham, a high profile assignment that catapulted her to a Sous Chef level. Following her time as a personal chef, Dafne was soon hired by a fine dining Vietnamese restaurant, allowing her to hone new skills, honor different traditions and discover a new level of respect for the sometime tedious process of cooking.
For most of her culinary career, Dafne’s primary love has been found in Italian cuisine. Her specialty, and most requested dish is born from the craft she’s perfected through more than ten thousand hours of meticulous work: Handmade Corn and Truffle Ravioli. Reminding her of her Latin American roots, Dafne fell in love with the culinary traditions of Italy as she proclaims, both cultures’ cuisines are “dominated by grandmas”. Following her passion for pasta, Dafne worked under many talented Italian Chefs, who all imparted their own expertise and artistry, ultimately inspiring Dafne to lean on her creativity in the kitchen.
In 2019 Dafne became the Executive Sous Chef at Spring Place, a private membership club in the heart of Beverly Hills. After helping to organize and build the restaurant from the ground up, Chef Dafne (and the rest of the culinary world) was rocked by the arrival of the pandemic. Though not discouraged for long, Chef Dafne was able to shift and once again, re-entered the private chef world.
While working as a Private Chef, Dafne was able to indulge in creativity, with social media and the kitchen as her playground, she experimented with primarily Italian cuisine.
While creating captivating stories of her pasta making endeavors to share with her followers, she began to gain some notoriety. Towards the end of 2021, Dafne was invited to join the world renowned cooking show, Hell’s Kitchen. She competed against 17 Chefs from all over the United States with Chef Gordon Ramsay as their mentor. Dafne went through many trials and
tribulations under the intense heat and stress (what Hell’s Kitchen is famous for). After 16 episodes, Dafne was the first person chosen to compete in the finals, and was the last woman standing in the competition.
Dafne had a victorious season full of many outstanding awards, including an editorial on Entertainment Weekly magazine, as well as being chosen by Danny Trejo for Best Taco. Her ‘Hellrizo’ was featured on the menu at Trejos Tacos for an entire month.
Chef Dafne ended her season on Hell's Kitchen as the runner up, and continues to inspire others with her playful sass and delicious food.