Leo Lamprides is a Portuguese Greek American who was trained under chef David LeFevre when both were at the Water Grill, and was sous-chef for Michael Hung at Faith & Flower. Helen Li is an architect from Beijing who brings her home recipes to the business. The two combine and incorporate their backgrounds and experiences into their one-of-a-kind dishes, incorporating a pantheon of cuisines, from Hainan chicken to Uighur-style meat to Chinese risotto. The couple believe strongly in providing authentic dining experience by making almost everything from scratch, including tortillas, fermented chile sauce, stocks, and pickles.

Pat Saphyakhajon is personal chef and caterer under his brand name Another Pat Creation, Chef Pat has been immersed in the Pop Up dining scene all over Los Angeles for the past 4 years which includes Pop Up dining events such as Feastown Session: Dinner & Story Series, To Live & Dine In LA hosted by Drunken Devil, Grassfed’s Taste Buds series ‘Hummus and Hashish’ as well as ‘Tapas and Tokes’ just to name a few. One of Pats’ favorite past catering experience was cooking an Puerto Rican inspired menu for Louie Vega and EOL Soulfrito Band for Fusicology’s 15 year anniversary concert at the Ford Theatre. Another Pat Creation is about creating a memorable dining experience through food and culture presented in a fun and innovative way. 

Mike McCollough is a California native that has a passion for bringing a creative flair to any dining experience. A graduate of the International Culinary School at The Art Institute Of California in Los Angeles, Chef Mike has worked and trained in some of the best kitchens in the Los Angeles Culinary Arts scene. While spending a period of time in Barcelona, Madrid, and other parts of coastal Spain Chef Mike deepened his knowledge of Spanish and North African cuisine. Chef Mike has found creative ways to integrate the Spanish, North African, and Middle Eastern palates as well as other indigenous cultures into the LA food scene. Creating magnificent dishes using seasonal ingredients and high quality proteins Chef Mike brings the farm to table experience to your dining enjoyment.

"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.