Chef Sarah Sanders Bio
Chef Sarah Sanders
Starting her career as an animator, Chef Sarah Sanders contributed to iconic shows like The Simpsons while following her passion for cooking and transitioning into the culinary world blending the world of aesthetics and food.
As a private chef, social media food personality and recipe developer, Sarah shares her innovative recipes and culinary insights with a wide audience, and her expertise in design and video editing is highlighted through her work with Brad Metzger with contributions to Chef Con and other industry events.
Sarah honed her culinary skills as a chef at the acclaimed Los Angeles restaurant, Otium, where she worked under renowned Chef Tim Hollingsworth.
Drawing inspiration from her Persian, Armenian, and Brazilian heritage, Sarah brings a unique fusion of flavors to her cooking. Currently, Sarah is working on a cookbook that highlights fusion cuisine, blending diverse culinary traditions to create exciting and innovative dishes. Her cookbook aims to create a space of hospitality, inviting readers to explore new flavors and culinary techniques.
In addition to her professional achievements, Sarah is dedicated to mentoring the next generation of chefs. She serves as a mentor chef for the Careers through Culinary Arts Program (C-CAP), sharing her extensive knowledge and passion for the culinary arts with aspiring professionals.
Chef Sarah Sanders continues to inspire and influence the food industry with her creative space, recipes, and unwavering commitment to culinary excellence.
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 Bre Jackson
Chef Bre Jackson
Having worked her way through some of LA’s best restaurants like Jon and Vinny’s, Petit Trois, Broken Spanish, Bottega Louie and more, Chef Bre is now working as an independent chef. Using culinary influence from her Southern roots and LA background, the trained pastry chef is a triple threat in the kitchen who loves to seamlessly fuse different cultures and cuisines together on a plate. She has been featured in the LA Times and BuzzFeed.
Chef Ayo Cherry
Chef Ayo Cherry
I grew up working in my auntie's restaurant "South Side Diner," in Tallahassee, Florida. I still remember what it was like going there everyday, how she knew everyone's orders as soon as they walked in. She knew their names, their kids, hell she knew if they weren't supposed to eating the fried foods anymore. That's how I learned southern hospitality.
Fast forward about 15 years and thanks to a referral from a chef and a great steak I became the private chef for Lil Wayne, officially landing my first celebrity client. From there I have cooked for people I could only imagine. Travis Barker, Da Baby, and a few others. In addition to my clients I create recipes and videos on Buzzfeed and I won Supermarket Stakeout on Food Network!
Chef Jerk Muva
Chef Jerk Muva
Hailing from the Bronx, New York, Ashley Morgan, better known as Jerk Muva, was born to a Jamaican mother and African-American father. Ashley was introduced to two distinct cultures from an early age, and there she developed an appreciation for the nuances that made each culture unique and special in its own way. Her curious nature and love of experimentation led her to the kitchen. She enjoyed watching her mother pour her heart into a delicious meal for the family, while also receiving a front-row seat to the more professional side of cooking through her father’s catering business. Ashley soon developed a love for cooking herself and learned very early on, the power that food has to bring people together and create a shared experience of joy.
In 2015 Ashley’s career as a travel nurse took her across the country to sunny California. Her life in California started off in Santa Barbara and eventually she settled in Los Angeles. On a personal journey and far from home, Ashley was inspired to pursue her creative passion and find ways to bring people together through great food with a touch of love. This desire was the catalyst for the creation of Jerk Muva’s Creations. A company born to feed the mind, body and soul. The Jerk is representative of Ashley’s Jamaican upbringing and love for that culture, while Muva represents her desire to empower women. Being a product of two cultural backgrounds, naturally, Ashley adopted a fusion style that has led her to develop delicious and unique staple dishes such as her“Jerk Chicken Egg Rolls” and “Oxtail Grilled-Cheese Sandwich”.
To this day, she continues to push the envelope with her dishes while maintaining the fundamental culinary principles she learned in her formal training as a Chef, from the New School of Cooking school. So whether it’s at one of her pop-up events on Sundays or if you book her for catering or private chef engagement, you will feel the essence of Jerk Muva in everything this fearless Chef has to offer the world.
Pasta Mark Bio
I’m Chef Mark aka Pasta Mark! As a child, I found sanctuary in the kitchen cooking with family. This early experience sparked my passion for cooking, which led me to culinary school. Although I’ve served as a sous-chef and a chef in Michelin-starred restaurants in both Chicago and New York City, it wasn’t until 2020, under the mentorship of chefs Evan Funke and Marc Vetri, that I began to truly hone my craft in making handmade pasta. I’ve also worked with renowned chefs such as Stephanie Izard, Eric Greenspan, and April Bloomfield, and winning a Food Network TV show was a career highlight. Showcasing my ability to blend traditional and modern Italian cooking, I often host engaging pasta pop-up events and classes by bringing delicious handmade pasta with bold flavors to every dish I create.
Julian Perez
Growing up in Los Angeles, I had a strong affinity for movies. However, my trajectory shifted when I began working at El Mercadito in Boyle Heights, initially as a dishwasher. It wasn't until I transitioned to the cooking line that my passion for culinary arts ignited. Seeking to broaden my knowledge, I ventured to London, where I gained exposure to high-end dining and contributed to the launch of a prestigious restaurant. Prior to my London journey, I served as a sous chef for the Rams, honing my skills in a professional kitchen environment. Upon returning to LA, I explored various roles in the culinary industry, including positions at a staffing agency and a food production company. My journey then led me to Chicago's Alinea, renowned for its three Michelin stars, where I continued to refine my craft and adopt innovative cooking techniques. Subsequently, in New York City, I played a pivotal role in the inception of a distinguished restaurant, acquiring invaluable leadership experience and insight into the intricacies of restaurant management.
Joseph Tafoya
My name is Joseph Tafoya, and I am a Chef from the City of Santa Fe Springs here in Los Angeles County. I have been around the culinary industry my entire life, thanks to my Tio Frankie’s restaurant, Super Tortas, and my Mother’s catering company. At my Tio’s restaurant, I was shown how hard and demanding the restaurant industry can be, from washing dishes to slinging tortas and tacos on the plancha. While working there, I was surrounded by some of the hardest-working people I have met to this day. I can always hear my mother telling me, “You better work like you don’t have any fucking papers.” She believes we honor ourselves and those who carved the path before us by passing on the work ethic and entrepreneurialism that they found essential for success. My Mother taught me the fundamentals of running a catering business through her company, which later influenced me to start my own taco catering business. During High School, I used the money I made selling chips, candy, and drinks out of a duffel bag to buy a Taco Cart. Soon I began catering events throughout high school and college. During this time, I used my taco cart as a way to make some extra cash; it was during this season that I fell in love with more than the profit. I was beginning to crave the craft.
In my Junior year of college, I began working for Chef Miles, where I learned the artistic side of the culinary industry. Here at his company, I have been educated on how food can be appreciated and enjoyed rather than simply filling someone’s hunger. At Fourfortyfour, I was first taught how to master the basics of kitchen prep, which has been the most humbling yet rewarding experience of my life. Once I was effective and precise in kitchen prep, Chef Miles began to teach me what it takes to become a chef. This training included innumerable farmers market trips, countless prep hours, and numerous catering events. Most recently, I have been working as a Sous Chef for Chef Miles, where I am currently curating menus, creating prep lists, selecting ingredients, and managing staff and events. On May 1st, I will be attending the DTLA dinner club for the third time, and I could not be more grateful. My first experience at the Dinner Club was on October 12th, 2022, as a kitchen prep, where I assisted in washing dishes and plating. My performance at the dinner club impressed Chef Miles so much that soon after I began my training to become a line cook. 364 days after my first dinner club, I came into Josh’s apartment as Fourfortyfour’s Sous Chef, where our team executed a four-course dinner. As my third experience cooking at the Dinner Club, I get the privilege of joining as a guest chef. I’m equally anxious, thrilled, and eager to seize this opportunity and impress with a menu that speaks to not only my food style but also that of those who came before me.
Chef Benjamin Secor
Chef Grandmaster Jojo Bio
Born in Detroit, some of Joseph Joudi Saady’s (aka Chef Jojo) earliest memories of cooking came at the age of four or five with his grandmother (sitto in Lebanese). Growing up, his family ran a gas station with a café attached. His first kitchen job was helping Sitto collect grape leaves for dinner and tending to the deep fryer.
When the Saady family moved from Detroit to Palmdale, CA, Jojo’s interest in cooking blossomed and he became fascinated with food on a molecular level. But with no money for culinary school, Chef Jojo let the streets of Southern California be his classroom. He credits everything he learned from the street food vendors in the Palmdale scene. With only a deep fryer at his disposal, Chef JoJo was able to grow the family business through selling to the field workers. What started out as a simple chicken-and-fries operation expanded into sandwiches and wraps. Before long, the family was able to move into their first restaurant.
From his stylish fits and tattoos, to his signature sense of humor, to his dedication to quality cuisine, everything about Chef Jojo makes him an appealing and exciting creator on OnlyFans. Having just wrapped its second season and first-ever Superfinals challenge, This Is Fire has been a stand-out original show for OFTV. Though it’s a competition, Chef Jojo’s kitchen is a fun and supportive place. He’s always there to give the amateur chefs advice and hand right when they need it most.