Arturo was born in Hollywood California to parents from Bolivia and Mexico. From a young age my earliest food memories are of eating the food of my Mother and her Mother both incredible home cooks as well as my Grandmother on my father's side on Formal occasions would show off the French training she received in South America. Also Arturo spent two formative years living, going to school and absorbing the culture in Kanagawa prefecture Japan, where I developed my taste for Japanese food and exploring food .

With a BA in Psychology from CSUN and a Culinary Arts degree from LATTC, where I was blessed to have Chef Giovanni Delrosario as my mentor; technique, ingredients and how they can be shown off in delicious ways is my hallmark. In culinary school Arturo started the completion team at LATTC scoring metals at the prestigious Las Vegas American Culinary Federation competition as well as the invitation-only National Restaurant Association student competition.

In Los Angeles Arturo has had the good fortune to train under some very talented chefs’ including Eric Greenspan (Meson G, The Foundry) whose modern small plates dishes combining modern and classical technique often with a twist are a great influence to him . Chef Delrosario sent Arturo to Spain to train at one of the top 25 restaurants in the world, the 3 Michelin starred Restaurante Martin Berasategui where he learned the refined technique of a modern Spanish master, using local ingredients with modern plating. Then went on to work under Jason Neroni at Superba Snack Bar.  As CDC at both My World on a Plate and CKL Events one of Los Angeles's premier catering and events companies with friend and Mentor Chef Keven Lee. Also long time Executive Chef of Hollywood's Butcher Baker Cappuccino Maker specializing in California cuisine with a French flair.

Chef Keven Alan Lee, also known as “Cheven” amongst his patrons and associates, is an widely 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. His creations are an eclectic version of Classical French Mediterranean with strong Pacific Rim and Asian influences. The presentations and the combination of flavors are simply breathtaking. Previously, Cheven owned and operated My World on a Plate, and is now running CKL Events catering, and events based in Los Angeles, California.

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. 

I am currently a private chef, former head chef for thunder studios for two years. We served many productions as well as celebrities during these shoots. I am the current owner of NOTIME jerky @notimejerky as well as my fishing brand at @slaydirty_. Still finding myself in this world full of culinary geniuses. 

Private chef for Wholesam. Been cooking for 6 years, in restaurants but mainly in home clients. My style of cooking is farmers market driven seasonal ingredients making healthyish food that you crave.

Chef Aaron Esquibel’s culinary career began early on, inspired by his grandmother’s love and respect for the food of her youth, he loved helping alongside her in the kitchen and learning all the tastes and smells of her hometown in Juarez, Mexico. After graduating Le Cordon Bleu in 2000, Chef Esquibel worked at several well known establishments in all aspects of the kitchen. Including, Hollywood Roosevelt hotel, Windows, Patina Group, and also spent several years as a Pastry Chef at the Ritz Carlton in Pasadena. Pre-pandemic he was employed at Michelin starred, Orsa & Winston in DTLA.Currently he is working as a private chef and hosts various pop-ups throughout the city. Find him on Instagram at pulpo_official.

Chef Bret Thompson (@PezCantina) was inspired to create Pez Cantina, his seafood-focused restaurant in Downtown L.A., by his travels to Loreto on the Sea of Cortez and by his marriage into a Mexican family. At Pez he has a created a menu focused on sustainable, local ingredients that draws from the traditions of the distinct Coastal Mexican cuisines of Baja, Oaxaca, and the Yucatan Peninsula. Pez Cantina has quickly become a mainstay of Bunker Hill’s dining culture.

Bret’s earliest memories of the sea are from about the age of 7 when he would accompany his father and his uncles on overnight fishing trips out of San Pedro. His fishing skills at that young age were enough to draw the competitive spirit out of his adult relatives; it was on these trips that he first learned to love the sea.

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.

WholeSam began as a way to show people that home cooked food can be so much more fun, personal, enjoyable, connected, healthy, and sensational than eating out. There are certain rules at restaurants and establishments like, "you can't put this with that.." or you have to dress a certain way. But at home there are no boundaries. No rules. We all know how it feels to eat at home and I want to bring these special moments back with a touch of elegance.

My love for food made me pursue a career in cooking. I found myself cooking for friends, parties, family dinners, and anything that anyone would let me cater. It lead me on an incredible path to becoming a private chef for Ludacris and many A list celebrities.

The best part about cooking is that the more time I spend in the kitchen, the happier I am. I am a certified health coach as well so my nutrition brain is always thinking about making food nourishing. I strongly believe that you can be healthy and be a foodie at the same time. I prepare all my food with heart. And a lot of soul. Seeing people feel amazing in their bodies is the most rewarding part! I want all my clients to look and feel their best! 

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!