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 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 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 Justin has worked in the hospitality industry for over ten years. His experience has been molded through small family-owned restaurants, top hotel groups, and everywhere in between including everything from high end Peruvian and Japanese kitchens to homemade Mexican cuisine. He has taken his craft and expertise beyond American borders, working in and exploring other countries and their respective cuisines, tasting anything and everything he could get his hands on.
Born and raised in the melting pot that is Los Angeles, California, he's developed a palate for just about every type of flavor, making him very selective when it comes to authenticity, creativity, and originality.
He is an avid traveler, always looking for a new adventure. In his free time, he gets his yoga on and practices Muay Thai.
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.
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.