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 …
Say hello to the new lineup of chefs, spirits professionals, and culinary organizations joining Feastly in Portland. Experience an Indian supper club, cocktail-making workshops, a James Beard winner’s Russian pop-up, and more. Emily is a spirits industry veteran who has led educational initiatives for several international whiskey brands. She is the founder of the recently launched Portland Whiskey Society and owner of fern + shaker, a cocktail company focused on educating people about spirits through beautiful, seasonally-focused drinks. Her Feastly debut includes fall-themed cocktail workshops. Hailing from the central coast of California, Chef Daniel trained at the Culinary Institute of America in Napa Valley. Passionate about highlighting the best of the season, Chef Daniel fuses Mediterranean style with classic French technique. His next pop-ups feature homemade porchetta, cassoulet, and more. Thali Supper Club focuses on the regional flavors, hospitality, and history of Indian cuisine. They have been recognized as a Best Pop-Up Restaurant in The Oregonian as well as a top “un-restaurant” by Portland Monthly. Join them for a dinner celebrating Diwali, or India’s …
Say hello to the newest roster of chefs at Feastly Portland! From a chef who combines cooking and game to a babka enthusiast, this list is chock full of culinary talent. Want to join the crew? We’re accepting applicants now:
Say hello to the newest roster of chefs at Feastly Los Angeles! From a Peruvian taco duo to a chef trained in Senegalese cooking, this list is chock full of culinary talent. Want to join the crew? We’re accepting applicants now:
A bit of activated charcoal makes this Halloween cocktail a little spooky in the best way.
Meet the newest additions to Feastly San Francisco’s lineup of talented chefs!
Feastly talents know no bounds, so we’re celebrating our chefs’ accomplishments with this hall of fame. From Asian noodle soups and family-style Filipino to gourmet burgers and handmade pasta, here are some of the best performances from last year in LA.
Farming Hope’s mission is to build “a bridge out of homelessness,” empowering individuals through urban farming and cooking while “turning the soup kitchen on its head.”
This gorgeous, layered cheesecake is bursting with summer flavors – Meyer lemon, blueberry, and lavender. It’s entirely plant-based and also raw, making it as impressive as it is delicious.
These simple “quickles” are the perfect way to infuse your next meal with a little Korean flair. Made from shiitake mushrooms, these “umami bombs” have a satisfying chewy texture, a slightly tangy taste, and huge depth of flavor. Serve them among other banchan, like kimchi, daikon pickles, and stir-fried fish cakes.