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.
Stensland Arnold Smith was born in Santa Monica CA and got his start cooking 10 years ago at Stefan Ricter’s restaurant Stefan’s at L.A. Farm. He has worked with many chefs such as Hans Röckenwagner, Phillip Lee, Casey Lane, Robert Trester. Is currently for hire to chef private events.
Ryan Caveywoolpert hails from Long Beach and has worked in fine dining restaurants all over the country. He’s currently working as a chef at The Tasting Kitchen in Venice and lends his culinary expertise in the Edible LA Magazine test kitchens and beyond. Ryan loves to travel and learn everything he can about food and drink.