Chef Jayro Martinez dove into culinary at the young age of 16 and has been perfecting his art for more than half his life. His first accolade was being promoted to Head Chef at Mh Zh in Silverlake CA, at 23 years old and was awarded the achievement of “13 Best New Restaurants in America” by The Thrillist.

At 31 years old, Chef Jayro has accomplished opening seven restaurants as Executive Chef and received many recognitions  – “Top 10 Best New Restaurants in LA” by LA Magazine, “Top 5 New Restaurants” by OC Register, “Best 5 New Restaurants in OC” by Modern Luxury, just to name a few. His restaurants include Mh Zh, Mayfield, Ahba, Outer Reef, Knife Modern Steak.

Chef Jayro's cuisine boasts influences from French, Italian, Levantine, Spanish, and Japanese cultures. More recently, he’s proven his skills by opening a Western Inspired Modern Steakhouse by the name of Westwood Coast Steakhouse. Chef Jayro also is an expert in dry-aging steak, creating innovative seafood dishes, and molecular gastronomy.

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.

With a career shaped by Michelin-starred kitchens and global influences, Chef Jimmy Matiz refined his craft under Michael Mina and at El Celler de Can Roca, one of the world’s top restaurants. His expertise spans Canada, Thailand, Colombia, Spain, and the U.S., where he has cooked for renowned chefs, food critics, high-profile clients, and luxury brands.

Beyond his culinary mastery, he holds a Hospitality Business Management degree, two Harvard diplomas in the Science of Cooking, and advanced certifications in Modernist Techniques and Mediterranean Ingredients. His fusion of classic techniques with innovation results in dishes that are as refined as they are unforgettable.

As the visionary behind Matiz Cuisine, Chef Jimmy has become one of Southern California’s most sought-after private chefs, curating exceptional dining experiences for elite clientele, celebrities, and global luxury companies. With an unwavering commitment to excellence, he transforms every event into a world-class culinary experience.

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 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

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 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.

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

@chef_dafne