"Being from the south, I love southern food. One day, to my chagrin, I was taken to a French restaurant. Reluctantly I looked over the menu and with the help of a few others I made my selection. In that moment my life was changed for the better. I discovered a whole new cuisine I didn’t know I would love. This discovery lead to interest in French culture and eventually ended with me going to a French culinary school. From something as simple as ordering coq au vin I became encouraged to learn more about the world, to travel, and lead a more enriched life. That moment is what I want to share with people. A transformative experience that centers around food."
Chef Miro's culinary journey started out in his early childhood in his grandmother's kitchen, where he would spend his free time helping his grandparents cultivate their garden and tend to the livestock. He could often be found next to his grandma cooking family favorites, preparing preservatives, and curing meats. While Miro loved the tranquility afforded by rural life in Armenia, he soon realized that it would also be the roadblock preventing him from realizing his full potential as a chef. This led him to immigrate to Los Angeles, where he could learn and hone his craft by working alongside some of the most talented chefs in the world. In the last decade, his drive, exuberance, and passion for gastronomy has been a tremendous asset that has propelled him from working as a kitchen porter for a small family restaurant to his current position as the Sous Chef for the L.A. Athletic Club.
Chef Keven Alan Lee, also known as “Cheven” amongst his patrons and associates, is an internationally recognized culinary mastermind who is revolutionizing the catering industry, one event at a time! Cheven specializes in internationally inspired cuisine with a focus on a modern farm to table approach.
This former Executive Chef for Mark Peel at Campanile, was featured on Food Network, Esquire's Knife Fight and has worked for some of the best chefs in the world. We were super excited to get him as a chef for a Dinner Club event and you can find him now with his own restaurant Barbara Jean in the Fairfax neighborhood of LA.
Joel is the Executive Chef at The Wallace in Culver City. His prior experience has been in the kitchens at Scratch Bar and Cleo — he's taken much of Scratch Bar's creativity, and also many of the Mediterranean flavors found at Cleo, and turned them into a style of his own. He has a way with charcuterie, with vegetables and with international flavors.
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.