Chef Sara Frost is the founder and head-chef of ‘Spooning With Sara’. Growing up in a family full of food lovers, packed kitchens and tons of fun parties, Sara has always had a knack for gathering friends and family together around food and fun. It was her instinctual love for bringing people together that led her in 2018 to launch, ‘Spooning With Sara’ into the full-service event making business that it is today.

Spooning With Sara’ has since grown to include weekly meal-delivery services (for 17+ weekly clients), ticketed pop-up dinner series, full-scale event catering/production, recipe development, brand partnerships, private-chef work and event planning. She has also worked internationally, but is currently based in Los Angeles and works in LA and NY.

Pyet DeSpain is a Native American and Mexican American award winning social media and traveling private chef. She is the first winner of Gordon Ramsay's new groundbreaking TV show, Next Level Chef on Fox. In 2021, Pyet was named seventh best private chef in Los Angeles by Entrepreneur Magazine.  Her life's work is dedicated to creating Indigenous Fusion Cuisine where she combines the food of heritage - both Native American and Mexican American. Pyet's passion is to uplift indigenous culture and traditions via storytelling, traveling and cooking from the soul. Check out her website - pyetsplate.com

A former Tech PM and Marketer, Lynn discovered his passion for cooking during the pandemic, where his culinary friends from restaurants all around Los Angeles and his father, a humble cook, showed him the ropes.  Lynn’s sophisticated, yet welcoming dining has created huge buzz in both the culinary and media worlds, bringing him to guest chef at multiple restaurants and most recently featuring on the upcoming season of Netflix’s Bling Empire.  After a full year of highly anticipated and sold out dinners at his Supper Club, Rosalynn, his gastronomical experiments developed everything from char-siu sweet crispy pork belly with furikake to hokkaido uni and scallop crudo in homemade ponzu sauce and a new fan favorite, confit Lupe De Mer (Brazino) that is broiled and splashed with hot chili oil in traditional Cantonese style. Lynn abruptly left the tech industry in September this year to fully pursue his calling in culinary and wine.  Lynn believes that creating good food brings great people together. 

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! 

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.

California-born Chef Danielle , knew from a young age that she wanted to be a chef. She was raised in an environment emphasizing the rich variety of Mexican food. After graduation from high school, she attended California’s Le Cordon Bleu School of Culinary Arts where she focused on classic French cuisine and graduated with honors.

After working with some of the best California chefs, including Walter Manzke, Neal Fraser, and Sang Yoon, Chef Danielle moved to New York City, where she worked at Le Bernardin, followed by the Modern, where she was quickly promoted to sous chef. While at the Modern, she was offered the opportunity to be the Chef de Cuisine at Vespa, a restaurant on New York City’s upper east side, where under her leadership and creativity, Vespa was recognized as the best neighborhood restaurant. Given an opportunity she couldn’t refuse, Chef Danielle left Vespa to be Sous Chef at the highly acclaimed Le Coucou, the recipient of the James Beard Award for Best New Restaurant in 2017.

While cooking in New York, Chef Danielle competed in two Food Network cooking shows: “Kitchen Casino” in which she took first place and “Beat Bobby Flay” where she was inches away from “Slaying the Flay”.

Her style of cooking is “MexItalian” which subtly combines the Mexican food influences of her heritage, with her Italian husband’s heritage. They created a pop up called Amiga Amore, which was just featured at the James Beard House this past February.

Chef Danielle is now back home and more eager than ever to cook the food that comforts her, combining her appreciation for organic and sustainable ingredients with the technique and expertise she has learned along the way. She is currently catering at her own company “ChefDDZ Catering” while running her hot sauce company El Chorro, and hosting with her husband the pop up Amiga Amore in LA, while they build there first brick and mortar in Highland Park. Over the past two years Amiga Amore has achieved many accolades including write ups in LA times , Eater LA, Infatuation LA, Thrillist , The Beet, Pop Sugar, What Now, and most recently Forbes.

Chef Danielle’s Pop up will showcase her unique cuisine, “MexItalian” which combines exceptional quality ingredients, many made from scratch, with Italian and Mexican influences. Come hungry and Expect to be amazed!

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.