Say hello to the newest chefs of Feastly Los Angeles. From Creole flavors with Japanese techniques to new restaurant concepts, our new LA chefs are full of amazing culinary talent. Check them all out below.
Based in Chicago, NudeDudeFood is a personalized catering-event company composed of Seth Bradley and Ryan Van Voorhis. Seth is a former trader turned musician turned hospitality expert, while Ryan is social worker and passionate home cook. They may or may not cook with shirts.
Michael began his kitchen career as a 15-year-old dishwasher in rural Virginia. He worked his way up the ranks at various establishments in his home state before making his way to LA, where he cooked at top restaurants like The Larchmont and Joe’s. Michael is now working on his first restaurant opening, Fellow, an eclectic American concept slated to open late 2017.
After graduating from Le Cordon Bleu in Hollywood, Kenneth became a chef to the stars. He is now the executive chef of Kreations Events Services, a catering company specializing in custom events. For his Feastly debut, he’ll be cooking up his favorite Caribbean dishes like guava rum jerk chicken.
Anthony has been cooking since his childhood, first with his grandmother in Panama and later in the US with his family. After attending the Culinary Institute in Santa Monica, he worked in a variety of fields in the food world: high-end catering, a West Hollywood gastropub, and Clifton’s Republic.
Jackson started his first catering business at age 12. His experience spans a variety of avenues, from the Cornell School of Hotel Administration and Alinea to the Hillstone Restaurant Group and Factory Kitchen. Most recently, he was executive chef at Bottlefish. Now, he’s prepping his new restaurant concept Workshop, slated to open in 2018.