Chef Eve began her culinary career after leaving the technology industry in 2008. After attaining her diploma from the French Culinary Institute in New York City, she got a job as a pastry cook at Missy Robbins’ A Voce. She then spent time in the kitchens of Chef Geoffrey Zakarian, James Beard Award-winning Pastry Chef Michael Laiskonis, and then worked at Tom Colicchio’s Craft for two years, where she became Pastry Sous Chef.
She then helmed the bread, pasta, and pastry programs of three restaurants in Queens, where she lived, and made the transition to the savory kitchen. She worked her way up to Chef of Vesta, a trattoria which was listed by Zagat as one of NYC’s top 50 restaurants during her tenure as Chef.
Eve then left the New York area and landed a job in remote Alaska as Pastry Chef of a high-end adventure lodge, a NatGeo Unique Lodge. She also took on the role of Culinary Instructor and taught cooking classes to lodge guests and half-day cooking schools to visitors from Homer and beyond. Eve is now in the Los Angeles area sharing her ingredient-focused style of cuisine with both clients and students.
A Southern California native, Chef Christina has been cooking professionally for 5 years and has been passionate about the culinary arts her entire life. While studying at The Art Institutes, she began her career as a prep cook at Katsuya Hollywood before moving to the Seattle area and finishing her diploma.
She expanded and applied her talent as a Lead Line Cook and Pastry Cook with a large renowned restaurant chain. She then moved into a Sous Chef position at an intimate, high-end Greek restaurant and practiced the use of seasonal ingredients while developing an affinity for private party settings.
Her time moving up the “food” chain provided valuable experience in many facets of the culinary industry. Now as a personal chef with Mint she is excited to practice what she loves most about cooking: bringing people together over a mutual love for food. When it comes to her own cooking, she enjoys exploring culinary palates from all cultures but loves putting fresh twists on healthy homestyle classics.
Once the kitchen is clean and closed, Christina keeps her thumb green in her backyard garden, tinkers around her vintage home, and meows back at her cat, Calliope.
Chef Anna is originally from Denver, Colorado where she received her culinary degree from Johnson and Wales University, a top culinary school in the US. She started her career as a line cook in some of Denver's best fine dining restaurants and quickly moved up through the ranks to Sous Chef and then Executive Chef. After thoroughly exploring the fledgling Denver dining scene, Anna moved to Los Angeles to see what exciting culinary avenues awaited her. Here in LA, she started her journey as a personal chef cooking for private clients in their homes as well as private dinner parties.
Though her chef coat says Anna, in the kitchen she has long been known as Animal for the style with which she cooks. Chef Anna approaches the creation of food with a deep passion, a respect for nuance, and a sense of adventure that excites even the most jaded of palettes. Although she had a formal training in traditional French cuisine, developing an impeccable classic cooking technique; she now applies this fine dining technique to a global variety of flavors that she explores, discovers, and manipulates by traveling, learning, and eating as much as humanly possible— creating a modern and unique dining experience. She loves using seasonal, locally sourced ingredients and cooks everything from South East Asian to South American cuisine.
When she's not in the kitchen you can find her soaking up some sun in beautiful LA or hopping on a plane in search of the next great adventure.
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.
After working 10 years Front of House in restaurants from Midtown, Manhattan up to Portland, Maine Chef Gallo was ready to learn more about the industry and begin her culinary education. She graduated from the New England Culinary Institute in Montpelier, Vermont and began her journey as a chef. At Vermont Farms Catering, she trained closely under the owner and Executive Chef Kevin Lasko of Park Avenue, NYC; learning skills and techniques of catering intimate dinner parties and corporate events, to grand weddings of over 200. She also has extensive restaurant experience. As head chef of Down Home Kitchen in Montpelier, Vermont; the restaurant was featured in Yankee Magazine's Travel Guide as one of the top 5 brunches to visit in New England.
In 2018 Chef Gallo traveled to Costa Rica to volunteer on grounds that grew over 300 medicinal plants and herbs to learn about in depth and cook with. Her career took her to the West Coast and while working under multiple Michelin starred chef Tony Esnault, at Knifepleat, the restaurant was featured in Orange Coast Magazine as a best new restaurant in California. She also worked as a Sous Chef for renowned Executive Chef Ross Pangilinan after he won Rising Chef of the year award, as well as Best Chef in Orange County, in 2019. She is currently a Sous Chef at the Four Star Forbes rated preferred luxury resort Balboa Bay in Newport Beach as well as a personal chef for Mint doing meal prep and dinner parties for private clients.
Culminating from her vast professional experience, Chef Gallo combines her skills to provide delicious and healthy food crafted with expertise. During her free time, you can find Chef Gallo traveling to explore new places and enjoying the love of her golden retriever, Buddy.
Chef Debra has worked in the hospitality industry for over 25 years. She started baking at home when she was 9 years old but her ‘official’ culinary career began in North Carolina as a pastry chef apprentice for Simple Pleasures, a cafe/market owned and operated by the family that started Southern Living Magazine.
After moving to St. Louis, she worked as a pastry chef for Cravings, a James Beard Award winning bakery. Curious about the savory side of the food world, she staged and worked her way up the ranks at Catering St. Louis where she expanded her knowledge and talent while working her way up to Executive Sous Chef.
In Los Angeles, she worked as a catering event chef for Gai Klass Catering and Events, Chef Kai Loebach, The Kitchen For Exploring Foods, and Alan Jackson (the founder of Lemonade restaurants). Working as an event chef, she prepared 5 star meals in private homes (shh, can’t tell who) and public venues (Grammy Awards, Disney Hall, LACMA, Getty Center, etc..). She went on to open her own bakery, CakeWalk and owned a popular breakfast/lunch French bistro, Madame Matisse in Silverlake before deciding to step back and spend more time with her family.
She has a substantial resume as a pastry chef, private chef, consultant, food stylist, caterer, kosher chef, recipe developer and food-educator teaching nutrition and cooking classes for elementary school students and pastry classes at Sur La Table. Her work has been featured on Evan Kleinman’s “Good Food,” on KCRW and her restaurant participated in the Taste of the Eastside food festivals. She has traveled extensively through the US, Europe, and Mexico and loves finding local farmers markets to inspire fresh and new ways to create healthy, flavorful meals.
Before finding his footing in the Culinary industry Chef Sean was climbing the proverbial ladder in the fast and ruthless Film industry.
In 2007 Hollywood’s writer’s guild went on 100 days of strike. Not willing to cross the picket lines and struggling to make ends meet, he decided to find other sources of income. After a short stint in office work, he immediately decided to never again work a job that he wasn’t passionate about. Sean has two passions in life, Film and Food. He then enrolled himself at Le Cordon Bleu School of Culinary Arts.
After graduation he was presented with the opportunity to study abroad. He shipped off to Les Baux de Provence, France where he received an intense education of high-end cuisine. Sean studied under renowned Chefs, Michel Hulin, at La Cabro d’Or and Jean-Andre Charial at L’OUSTAU DE BAUMANIERE, a three Michelin starred restaurant.
A year later he found himself in the middle of the Caribbean, working for the ever-tabooed Club Med. During this time, he took advantage of his opportunities to mingle amongst the locals who willingly invited him into their homes and into the local kitchens to learn their distinct flavor profiles and preparation techniques.
Sean returned stateside in 2012 and since has assisted in the opening and success of some of LA’s hottest restaurants. Including Wally’s Vinoteca Beverly Hills, Le Petit Paris DTLA, and Beauty and Essex Hollywood, Led by Celebrity Chef, Chris Santos.
Sean joined the Mint team in late 2020 and is looking forward to serving you a smorgasbord of courses from around the globe. When he is not in the kitchen feeding hungry guests. Sean can be found somewhere on set, feeding his other passion.
Chef Danyel grew up and lived most of his life in the Netherlands. With a German father and a Dutch mother, variety on the dinner table was a constant and it strongly influenced his broad interest in cuisines of the world.
After exploring the world of lawyers and jurisprudence, Chef Danyel eventually chose to follow a culinary path, starting his career in the family restaurant. As chef de cuisine, he cooked with his father while his sister ran the front of the house. He finished his official Culinary training in french cuisine in his off time. He then became a certified mentor and tutor for apprentice chefs, training and guiding young professionals to graduation. Ranking top 10 of The Hague’s renowned top list of local restaurants and being featured on the front page of the ‘Leidsche Courant’ were events that crowned the family effort.
He spent 20 years in food production, leading departments to excel in producing high end food products, accumulating in-depth knowledge of the industrial side of food. In his free time, because of his ever beating culinary heart, he created food specialties and sold his products in farmers markets.
After relocating to the United States and settling in Los Angeles in late 2018, the culinary culture of Southern California has inspired Chef Danyel to put on his chef’s coat again. He first started as a catering manager for a company in Los Angeles. Besides creating new and exciting products, he organized and cooked at high end events like movie premieres on location. Now he cooks as a personal chef for Mint when he is not taking care of his daughter.
In his free time, if he is not cooking, Chef Danyel spends time with his toddler daughter and his wife, goes on hikes with his dog George and crochets baby blankets and scarves. Everyone in his family own at least one of his creations!
Born in Los Angeles and raised in Cincinnati, Ohio where he attended the University of Cincinnati. Chef Tarrick was introduced to the hospitality industry while a senior in high school and discovered his passion for cooking while working as a dishwasher in a small café. Perseverance and determination earned him a position at a high-end establishment which was named one of OpenTable’s top 100 restaurants at the age of 19 years old.
This dining establishment would provide a foundation on which Chef Tarrick cultivated a greater understanding of Italian cuisine and earned the coveted honor of having one of his dishes added to the restaurant’s seasonal menu. Energized with desire to further his growth as a chef, he packed his belongings, his dog Cyrus, and returned to California to pursue his next level of excellence in his career.
He worked for a corporate caterer where he learned to appeal to a variety of tastes and dietary needs. Later on he would serve as the head chef of the city of Long Beach’s first winery, where in addition to writing the menu he would learn the art of wine pairing. Challenges brought on by the COVID-19 pandemic provided an opportunity for Chef Tarrick to redirect his focus and start working as a personal chef. When Tarrick isn’t cooking up a storm you can find him gardening, shopping for antiques, collecting vinyl records and shooting photos with his medium format film camera.
Chef Luke is a Los Angeles native and has been professionally cooking for the last 7 years. He started his culinary career in north county San Diego working at the Four Seasons Market Restaurant & Bar under 2 time James Beard nominated Carl Schroeder and Dija Mara under Ryan Costanza (from Coi and Atelier Cren). They were awarded best restaurant in San Diego for 2018.
Chef Luke then came back to Los Angeles to work for Wolfgang Puck at Hotel Bel Air as well as Spago. He had the privilege to work at restaurants like Rustic Canyon, Angler, and Providence during his time back in Los Angeles.
He enjoys being able to take all the influence of flavors and techniques that he’s learned over the years and bring that same fine dining quality into the private setting of people’s homes. When he’s not cooking you can find him at the beach surfing, painting or reading. He also tends to his garden where he grows his own seasonal herbs and produce.
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 Joanna is a Los Angeles native and has been working in the hospitality industry for the past 10 years. Her love for cooking started with an easy bake oven at the age of 6 and she’s been baking and cooking ever since. She received her bachelor degree in nutrition before moving to Paris, France to attend the prestigious Le Cordon Bleu.
After earning her diploma she interned in restaurants in Florence, Italy and Nice, France. Coming back to Southern California she worked with Top Chef Fabio Viviani and helped open new restaurants and found her dream job at the Four Seasons Wellness Kitchen in Westlake. There she teamed up with dieticians to show people how to make healthy food that is also 5-star. She also assisted in publishing the cookbook, The Wellness Kitchen Cookbook.
She comes from an Armenian-Mexican background so Mediterranean and Mexican dishes are her forte. She loves bringing the European experience to California through her food and service. It's all about la dolce vita.
She currently works as a personal chef for MINT cooking healthy meal prep for clients. She also teaches cooking classes from the Blue Zones online, and in-person Paella, Dumplings and Fresh Pasta classes. In her spare time, you can find Chef Joanna on the beach playing volleyball, traveling, or baking her sourdough bread.