Chef Derrick Reed
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 Eric Buss
Born and raised in the Carolinas, Chef Eric Buss fully encompasses the meaning of hospitality. In 2008, Eric moved to Santa Barbara before later transitioning to Los Angeles. With nearly 15 years in the restaurant industry and a decade of private events, it is no secret that Eric understands food composition and the guests he feeds. Trained in the South with mostly French inspired cuisine he brings to the table coastal California cuisine that exudes freshness while supporting local businesses and local farmers. No meal is complete without dessert, Chef Eric also possesses an extensive knowledge of pastries and baked goods. Weather you’re needing weekly meal prep or an intimate dinner party he’s got you covered.
Chef Rebecca Neuren
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 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!