In November of 2013, the Philippines was hit by Haiyan, a typhoon that devastated the country and killed over 6,000 people. Chef Francis Ang and his wife Dian were fortunate enough to survive, and they returned to the U.S. determined to raise money for their home and all who had been affected by the disaster. They hosted their first Filipino dinner as a fundraiser, and Pinoy Heritage was born.
Chef Aron Habiger has lived Mallman’s mantra. Formerly of Ludo Lefebvre’s Petit Trois in Los Angeles, he shed his traditional restaurant role of chef de cuisine for a life on the “edge of uncertainty.”
Nichole Accettola is a classically trained chef with more than 20 years in the food industry. She spent a significant part of her career abroad in Copenhagen, which greatly influenced her approach to cooking and the way she views food.
Most newlyweds spend a week honeymooning on a Hawaiian beach or trekking around Europe. Chefs Laura Millan and Sayat Ozyilmaz started their married lives on a road trip across the US and Mexico, “staging” at restaurants in each city they visited.
Casey Felton started her culinary degree post majoring with an Art History and English degree from Pitzer College.
Most football players aren’t found in the kitchen. A former Division I running back at Dartmouth, Tommy Brown got his start sourcing and prepping meals for his roommates as an alternative to campus dining.
Jamie Lauren’s interest in the culinary arts started at a relatively young age, when she spent evenings in the kitchen cooking with her parents–although at the time she had no intention of becoming a chef.
Darren Saypharaj grew up in Temple City, CA. Upon graduation from UC Irvine, he decided to move to New York to pursue his dream of cooking in fine dining restaurants.
Chef Tommo has lived in more countries than some have visited in their entire lifetimes and his deep passion for food started at a young age in Poland.
Working in restaurant kitchens, even executive chefs have to follow the “rules” of the industry. But cooking is an art that shouldn’t be restrained. That’s why Ronny Miranda came to Feastly – to share his personal experiments with passionate eaters who appreciate the story behind each and every dish.