Chef Rebecca began her career as a professional chef in restaurants such as Freedman’s & Trois Familia before becoming a personal chef. She received her culinary degree and training from the New School of Cooking.
She now cooks for Mint clients which allows her to be creative with menus while cooking within their dietary needs. While her cuisine has more of a classical french foundation, she loves adding a healthy fresh approach to her dishes with influences from different ethnic cuisines.
Chef Derrick has a passion for both food and art allowing him to present food in the most artistic way. Originally from Baltimore, he graduated with a degree in Advanced Culinary from Stratford university. While classically trained in French Cuisine, his work in restaurants over the years has led him to develop a strong understanding and palette for many cuisines from Chinese to Middle Eastern.
He now works as a Mint personal chef cooking for weekly meal prep clients and teaching cooking classes. Chef Derrick cultivates a meal prep plan that’s sure to excite the taste buds without compromising nutrition.
When he’s not in the kitchen cooking, you can find him hiking in the mountains with friends taking photos of the world around us.
Chef Yessie grew up in central California which allowed her to understand agriculture in depth. She loved watching grapes turn into raisins and learning how tomatoes grow. She learned how to cook at age 10 in order to feed her siblings. She took great pride in garnishing their plates with cilantro and slices of lemon. This led to her love for luxury, which continued with opening her first Vogue issue. She developed a sixth sense for organization and cooking.
Her career as a personal assistant and chef developed in her early 20’s, catering to top developers and assisting them on vacation. Shopping at local farmers markets in Mexico and creating seasonal menus using fresh fish and vegetables became a daily routine. Yessie loves cooking healthy California inspired cuisine for Mint meal prep clients and dinner parties.
Chef Avery has always had a passion for art and uses his cuisine as an inspiration and an outlet for his creativity.
Raised in New York City, Avery completed his culinary degree from the Natural Gourmet Institute. Through this program Avery learned classical cooking techniques with an emphasis on more wholesome ingredients and diets. An on-and-off vegan himself, Avery’s cuisine explores the wonders of fresh produce and allows them to shine in his dishes. He loves the challenge of working within the parameters of a client's dietary needs, making food that is as exciting to eat as it is good for you!
When Avery isn't cooking he can be found holding a yoga pose, writing a short story, or soaking up the sun at the beach.
Born and raised in the South, Chef Kristiana has always been in and around the kitchen. While living in South Florida she learned about Spanish and Caribbean cuisine, but after relocating to Georgia her southern roots really started to take place. Her culinary career began catering for weddings and events all over the South including the renowned movies Avengers: Infinity War and Avengers: Endgame.
She then decided to head West and go to culinary school at the International Culinary Center of California and graduated top of her class from the International Culinary Center of California. She’s interned at Michelin Starred Protégé of Palo Alto and worked for several different restaurants honing her skills in Italian & Japanese cuisine as well as bread, pastry, and chocolate making.
Kristiana now resides in Los Angeles where she enjoys meal prepping for clients, catering dinner parties, and teaching cooking classes. When she isn’t cooking you can find her doing yoga, hiking with her dog Kyra, or gardening.
Chef Nick developed a deep gratitude for food from his grandmother in southern Virginia. She taught him the importance of a home-cooked that brings together family and friends.
Chef Nick attended the University of Virginia and Wake Forest for his Master’s in Business Management. After graduate school, he moved to New York to attend the French Culinary Institute and work with renowned American Chef Andrew Carmellini. Working in a variety of restaurants from Michelin-Starred, French Brasseries, and Thai/Korean Cafes, he amassed a broad wealth of culinary skills.
He moved to Charleston, South Carolina to open a string of restaurants and learn more about southern cuisine under Chef Damon Wise. After the birth of his son, he moved back to Washington DC to work with Spanish Tapas and Paellas with Chef Fabio Trabocchi.
After ten years in the kitchen, Chef Nick transitioned into a personal chef and culinary instructor to provide a better work-life balance for his family. When he is not sweating in the kitchen, you can find him sweating in the gym or enjoying the outdoors with his son, Luke, and dachshund, Bo.
Chef Shannon Martincic
Originally from Cleveland, Ohio, Chef Shannon has taken a culinary tour on the worlds stage.
After leading teams to perform in national culinary competitions she attended the prestigious Culinary Institute of America in New York.
After spending time mentoring with some of the best chefs there, She decided to take an international approach to food. Spending time living in the Basque mountains of Spain, and in the Metropolis of Santiago in Chile, she honed her skills learning all about different regional foods. A large portion of the traveling was spent working with locals and learning all about wild edible plants and foods and how to be connected with your food source for the ultimate health and benefit for the body.
Upon returning to the US she was named Seattle's Next Hot Chef , One of 6 Chefs to watch, Zagat 30 under 30, among other accolades before taking the helm at a Michelin Starred pop up restaurant to further hone her skills. Chef Shannon has also participated in multiple Food Network Culinary Competitions shows with Guy Fieri!
When she's not cooking you can find her surfing, playing guitar, or attending concerts!