Our Co-operative
E.P.C. (pronounced EPIC) is a collective of entrepreneurial experts who have left their traditional industry working environments to create unforgettable experiences and offer professional services in your home. All our Professionals have been background checked and are fully licensed and insured to perform their personal skills and offerings.
Our Professionals
Sommelier Services
Jean Tomaro
Co-CEO, Corporate Beverage Director, Certified Sommelier
Greenville, SC ----- e. jean@elitepersonalchefs.com
Jean Tomaro is passionate & knowledgeable on all beverages – from wine to cocktails to coffee, all libations fall under her professional umbrella. She is a Certified Sommelier and Corporate Beverage Consultant for wine & beer programs, cocktail menus, coffee shops, beverage education & bar design. Her approach to hospitality is focused on knowledge and sincerity with a fun, welcoming style. She strongly believes that beverage programs should be exciting, approachable, quality driven & profitable. Jean began her professional career under the tutelage of Master Sommelier Doug Marello and Sue Kim-Drohomyrecky of Spring Restaurant. She went on to become an Assistant Sommelier at the 3 Michelin star restaurant L2O and currently serves as the Senior Executive Beverage Director of Hogsalt - a hospitality brand with unique concepts in Chicago, New York, Las Vegas & Paris. She has been working in hospitality & restaurants for 20 years.
Amy Yancey
Certified Sommelier
Greenville, South Carolina
Born and raised in Greenville, SC. Amy began working in restaurants when she was 15. She spent her early 20s working in Chicago for Lettuce Entertain You restaurant group where she studied and became a certified Sommelier. She returned to her hometown in 2019 and became the Wine Director for Halls Chophouse Greenville. Amy has a degenerative eye disease called Retinitis Pigmentosa that has slowly impaired her vision over time. After grappling with and accepting her vision loss, she created her own company called Pocket Somm, and ventured out on her own. Pocket Somm is a personal Sommelier company at your fingertips. It offers services such as a wine program consulting, personal wine procurement, and private wine education. Amy has a retail wine program inside of the Greenville Beer Exchange and hosts private wine tastings there as well as in-home. She is currently working on opening a personal wine storage and communal space called Wine Blind Cellar near Downtown, Greenville.
Private Dining Experiences
Jon Richards
Certified Cicerone
Greenville, SC
Jon aka 'Big Jon' lives in Greenville, South Carolina where he has worked for the last 18 years, working in and watching the craft beer scene take hold and grow. He got his first job in foodservice at 14 years old and has been active in the hospitality industry ever since. He has over 30 years of experience at every level in a restaurant, in both front and back of house, but he has fine tuned his focus in the business to beer since returning to Greenville in 2007. Big Jon is a Certified Cicerone and is recognized as one of the pre-eminent beer experts in South Carolina. He has organized and hosted dozens of beer dinners at restaurants and venues across the upstate, and he is the co-host of the beer2whiskey podcast. He has helped open multiple restaurants and craft beer bars in the upstate, and he now teaches beer and hosts beer-centric events all across South Carolina.
Rachel Tumerman
Director of Sales & Client Aquisition, Professional Chef
Chicago, IL
Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food. After attending UW Madison with a focus on International Relations and Foreign Language, she went directly on to San Francisco to graduate from the California Culinary Academy in order to round out her training. From there she traveled the country and globe working as Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, family run neighborhood eateries, celebrities, and in-home family clientele.
Graze N Gather
Charcuterie Experience
Greenville, SC
Founder and Greenville native, Gracen, envisioned a way to transform everyday gatherings into extraordinary experiences. Inspired by the communal joy of sharing good food and the artful display of gourmet treats, Graze N Gather was born. The idea was simple yet ambitious: to offer more than just food, but a complete sensory experience that blends taste, visual aesthetic, and personal connection.
Riley O'Dette
Professional Chef
Chicago, IL
Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Shortly after graduation, he moved to Chicago to work at Bellemore--Robb Report's Best New Restaurant in America. After spending a few years there learning the ropes of Chicago fine dining, RIley left Bellemore to work in Michelin Starred kitchen Sepia. There he found himself being promoted to sous chef and working alongside James Beard nominated chefs and sommeliers. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.
Alyssa Price
Professional Chef
Chicago, IL
Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago. “As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”
Rick Paniagua
Professional Chef
Chicago, IL
Chef Rick Paniagua has over 20 years experience in the culinary industry. From cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, Chef for the Chicago Cubs team during their historic 2016 run (ask to see his World Series ring) as well as working in Michelin rated restaurants throughout his career, he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Ryan Dunn
Professional Chef
Greenville, SC
Ryan is a passionate chef based in Greenville, South Carolina. Together with Jenn Cimino, they have an Upscale Eats company called Root to Rise GVL. With over a decade of experience in the culinary world, Chef Ryen specializes in crafting exceptional farm-to-table cuisine, infusing flavors from local ingredients to create a unique culinary experience. Ryan's culinary journey began in the bustling kitchens of renowned restaurants, where he honed his skills and developed a deep appreciation for the art of cooking. As a dedicated advocate for sustainable and organic cooking, he strives to elevate every dish he creates with the freshest and highest quality ingredients available. Whether you're planning an intimate dinner party, a corporate event, or a special celebration, he is there to turn your culinary visions into reality. From thoughtfully curated menus to personalized dining experiences, I bring a blend of creativity, skill, and flavor to every dish he serves. If you're seeking an experienced and talented chef to elevate your next event, he would love to connect with you and create a truly memorable dining experience together!
Sam Smithson
Professional Chef
Chicago, IL
Chef Sam was raised between Michigan, Connecticut, and Northern Illinois. He comes from a family of gardeners and academics so his connection to food started with playing in the dirt and learning the science behind how food is grown and prepared. While pursuing his Food Science Degree from the University of Illinois Urbana-Champaign, he got connected with Boka Restaurant Group and worked between 5 of their kitchens over the course of 2 summers. After finishing his degree, he landed at the Girl & Goat Group, working between all 4 locations over 4 years, then moved into independent restaurants including Lao Peng You; Table, Donkey, and Stick; as well as helping open the kitchen at 1308 Chicago. In 2019, Chef Sam founded CultureBox, a fermentation business focused on building monthly, locally-sourced subscription boxes, supporting local small and medium-sized farmers to manage food waste, and educating on building home fermentation practices.
Jeremy Loya
Professional Chef
Chicago, IL
Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.
Brendan McDermott
Professional Chef, Culinary Educator
Chicago, IL
Chef Brendan started his culinary career working for high end restaurants in NYC. As a saucier, pastry chef, line cook & executive chef- he has truly worked his way through the entire kitchen, in one of the most esteemed culinary cities in the world. Through working in professional kitchens, Brendan realized that teaching & mentoring was his true passion. He began working at the Institute of Culinary Education as a Chef Instructor and after 5 years- made the move to Chicago to teach at Kendall College. Here he met Chef Austin Yancey and they began to work together. Now, Brendan is a preferred & trusted private chef for Elite Personal Chefs.
Josh Horning
Private Chef
Chicago, IL
Chef Josh has been in the culinary world as a professional chef for more than 20 years. After seeing it all while working through the professional kitchen circuit in Chicago, he's ready to focus on his own creative integrity while making more time to raise a healthy family at home. Chef Josh specializes in Paleo cooking & other health focused wellness routines. “Food and dining means so much more to me than just ingredients put together by methods in order to make ourselves feel satiated until the next meal. There is so much opportunity to teach and to learn about what we're doing in the kitchen, or where our food is coming from, as well as the company we're surrounding ourselves with. Meal-time is nourishment for our souls as much as it is for our bodies.”
Root to Rise GVL
Upscale Eats
Greenville, SC
Root to Rise is a Greenville based duo aiming to provide fresh. healthy, and elevated meals. Their primary services include healthy meal prep, event catering, and private in-home dinners. Behind the Duo: Chef Ryan Dunn and Jennifer Cimino have over two decades of culinary and front of house experience between them.
Eric Weiss
Professional Chef
Chicago, IL
Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
Kai Dieterman
Professional Chef
Madison, WI
Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”
Kevin Lacap
Private Chef
New Orleans, LA
Chef Kevin has more than 12 years of culinary arts and hospitality experience. His food is influenced by much of his upbringing in San Francisco, his summers in New York, and now his current home in New Orleans, LA. He received his culinary arts degree from City College of San Francisco and is currently a certified chef from the American Culinary Federation. He is a chef partner with EPC and is the founder and owner of Tailored Culinary Concepts, LLC where he provides tailored culinary services to clients and guest alike. He is passionate about the food and beverage industry and can't wait to provide a tailored guest experience to all his clients. "I am very blessed to be a part of such a distinguished team here at EPC. We are elevating our industry for the better and providing tailored culinary services to clients in almost every segment imaginable"
Jen Anderson
Professional Chef
Greenville
Hailing from Greenville, SC, Jen Anderson has worked in pastry and finer dining. After 13 years in the restaurant industry, Jen decided to turn her attention towards bringing her expertise straight to your home. Her travels have greatly inspired her cooking, which pulls from Italian, French, and Scandinavian cuisines. Some of Jen’s favorite dining experiences include fresh oysters in Rhode Island, artichokes and cacio de pepe in Rome, and warm croissants from a bakery in the bottom floor of a finance building in Manhattan. These experiences directly influence her cooking, which consists of simple yet elegant dishes focused on local vegetables, handmade pasta, and good bread. Jen attended college and obtained a bachelor’s degree in Art and Interior Design, which heavily influenced her career as a chef, as well as her personal hobbies, such as photography, writing, and graphic design. EPC has given Jen the freedom and flexibility to attend to one of her favorite parts of hospitality: the people. The ability to personally care for guests and make the experience memorable is a passion project all its own.
Veronica Blanco
Private Chef
New Jersey
Chef Veronica is a first generation American. Born and raised in Queens, New York. She was always intrigued in knowing how just a few ingredients can create such mouth watering flavors. So by the age of 8 she decided she wanted to be a chef. Chef Veronica went to The Institute of Culinary Education, in downtown Manhattan where she earned her Associates in Culinary Arts and Culinary Management. Now in the private chef world she has found her true passion. Veronica makes sure to cater to each person’s needs and absolute food desires!
Cardell Brown
Chef de Cuisine
Chicago
Chef Dell brings a passion for culinary, beverage, Mexican Creole fusion and a dedication to creating memorable dining experiences. With over ten years of culinary and beverage experience, Chef Dell honed his skills at Kendall College for the Culinary Arts and Beverage Management before embarking on a journey through kitchens and breweries around Chicago. Humble beginnings at beloved Michelin star restaurant Moto, Chef Dell also spent time at Boka Restaurant Group, Old Irving Brewing Company, Half Acre Beer Co., and the acclaimed restaurant Brasero. Throughout his career, Chef Dell has been privileged to work alongside some of the most respected chefs and brewers in the industry, learning innovative techniques and perfecting their craft. Their culinary philosophy centers around creativity, finesse and techniques ensuring each dish is fresh, vibrant, and bursting with flavor. Whether it's creating bold flavors with traditional elements or exploring modern twists on classic dishes, Chef Dell strives to make every meal an experience that resonates with guests. At EPC Chef Dell combines years of experience with a deep love for hospitality, curating a menu that reflects both their heritage and their creative exploration in the kitchen. Guests can expect a warm atmosphere, innovative, and a unique culinary journey that celebrates bringing people together over a well prepared dish!
Healthy Meal Prep
Rick Paniagua
Professional Chef
Chicago, IL
Chef Rick Paniagua has over 20 years experience in the culinary industry. From cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, Chef for the Chicago Cubs team during their historic 2016 run (ask to see his World Series ring) as well as working in Michelin rated restaurants throughout his career, he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”
Sam Smithson
Professional Chef
Chicago, IL
Chef Sam was raised between Michigan, Connecticut, and Northern Illinois. He comes from a family of gardeners and academics so his connection to food started with playing in the dirt and learning the science behind how food is grown and prepared. While pursuing his Food Science Degree from the University of Illinois Urbana-Champaign, he got connected with Boka Restaurant Group and worked between 5 of their kitchens over the course of 2 summers. After finishing his degree, he landed at the Girl & Goat Group, working between all 4 locations over 4 years, then moved into independent restaurants including Lao Peng You; Table, Donkey, and Stick; as well as helping open the kitchen at 1308 Chicago. In 2019, Chef Sam founded CultureBox, a fermentation business focused on building monthly, locally-sourced subscription boxes, supporting local small and medium-sized farmers to manage food waste, and educating on building home fermentation practices.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Brendan McDermott
Professional Chef, Culinary Educator
Chicago, IL
Chef Brendan started his culinary career working for high end restaurants in NYC. As a saucier, pastry chef, line cook & executive chef- he has truly worked his way through the entire kitchen, in one of the most esteemed culinary cities in the world. Through working in professional kitchens, Brendan realized that teaching & mentoring was his true passion. He began working at the Institute of Culinary Education as a Chef Instructor and after 5 years- made the move to Chicago to teach at Kendall College. Here he met Chef Austin Yancey and they began to work together. Now, Brendan is a preferred & trusted private chef for Elite Personal Chefs.
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Root to Rise GVL
Upscale Eats
Greenville, SC
Root to Rise is a Greenville based duo aiming to provide fresh. healthy, and elevated meals. Their primary services include healthy meal prep, event catering, and private in-home dinners. Behind the Duo: Chef Ryan Dunn and Jennifer Cimino have over two decades of culinary and front of house experience between them.
Kai Dieterman
Professional Chef
Madison, WI
Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”
Alyssa Price
Professional Chef
Chicago, IL
Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago. “As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”
Veronica Blanco
Private Chef
New Jersey
Chef Veronica is a first generation American. Born and raised in Queens, New York. She was always intrigued in knowing how just a few ingredients can create such mouth watering flavors. So by the age of 8 she decided she wanted to be a chef. Chef Veronica went to The Institute of Culinary Education, in downtown Manhattan where she earned her Associates in Culinary Arts and Culinary Management. Now in the private chef world she has found her true passion. Veronica makes sure to cater to each person’s needs and absolute food desires!
Ryan Dunn
Professional Chef
Greenville, SC
Ryan is a passionate chef based in Greenville, South Carolina. Together with Jenn Cimino, they have an Upscale Eats company called Root to Rise GVL. With over a decade of experience in the culinary world, Chef Ryen specializes in crafting exceptional farm-to-table cuisine, infusing flavors from local ingredients to create a unique culinary experience. Ryan's culinary journey began in the bustling kitchens of renowned restaurants, where he honed his skills and developed a deep appreciation for the art of cooking. As a dedicated advocate for sustainable and organic cooking, he strives to elevate every dish he creates with the freshest and highest quality ingredients available. Whether you're planning an intimate dinner party, a corporate event, or a special celebration, he is there to turn your culinary visions into reality. From thoughtfully curated menus to personalized dining experiences, I bring a blend of creativity, skill, and flavor to every dish he serves. If you're seeking an experienced and talented chef to elevate your next event, he would love to connect with you and create a truly memorable dining experience together!
Riley O'Dette
Professional Chef
Chicago, IL
Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Shortly after graduation, he moved to Chicago to work at Bellemore--Robb Report's Best New Restaurant in America. After spending a few years there learning the ropes of Chicago fine dining, RIley left Bellemore to work in Michelin Starred kitchen Sepia. There he found himself being promoted to sous chef and working alongside James Beard nominated chefs and sommeliers. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.
Kevin Lacap
Private Chef
New Orleans, LA
Chef Kevin has more than 12 years of culinary arts and hospitality experience. His food is influenced by much of his upbringing in San Francisco, his summers in New York, and now his current home in New Orleans, LA. He received his culinary arts degree from City College of San Francisco and is currently a certified chef from the American Culinary Federation. He is a chef partner with EPC and is the founder and owner of Tailored Culinary Concepts, LLC where he provides tailored culinary services to clients and guest alike. He is passionate about the food and beverage industry and can't wait to provide a tailored guest experience to all his clients. "I am very blessed to be a part of such a distinguished team here at EPC. We are elevating our industry for the better and providing tailored culinary services to clients in almost every segment imaginable"
Eric Weiss
Professional Chef
Chicago, IL
Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
Cardell Brown
Chef de Cuisine
Chicago
Chef Dell brings a passion for culinary, beverage, Mexican Creole fusion and a dedication to creating memorable dining experiences. With over ten years of culinary and beverage experience, Chef Dell honed his skills at Kendall College for the Culinary Arts and Beverage Management before embarking on a journey through kitchens and breweries around Chicago. Humble beginnings at beloved Michelin star restaurant Moto, Chef Dell also spent time at Boka Restaurant Group, Old Irving Brewing Company, Half Acre Beer Co., and the acclaimed restaurant Brasero. Throughout his career, Chef Dell has been privileged to work alongside some of the most respected chefs and brewers in the industry, learning innovative techniques and perfecting their craft. Their culinary philosophy centers around creativity, finesse and techniques ensuring each dish is fresh, vibrant, and bursting with flavor. Whether it's creating bold flavors with traditional elements or exploring modern twists on classic dishes, Chef Dell strives to make every meal an experience that resonates with guests. At EPC Chef Dell combines years of experience with a deep love for hospitality, curating a menu that reflects both their heritage and their creative exploration in the kitchen. Guests can expect a warm atmosphere, innovative, and a unique culinary journey that celebrates bringing people together over a well prepared dish!
Jeremy Loya
Professional Chef
Chicago, IL
Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.
Jen Anderson
Professional Chef
Greenville
Hailing from Greenville, SC, Jen Anderson has worked in pastry and finer dining. After 13 years in the restaurant industry, Jen decided to turn her attention towards bringing her expertise straight to your home. Her travels have greatly inspired her cooking, which pulls from Italian, French, and Scandinavian cuisines. Some of Jen’s favorite dining experiences include fresh oysters in Rhode Island, artichokes and cacio de pepe in Rome, and warm croissants from a bakery in the bottom floor of a finance building in Manhattan. These experiences directly influence her cooking, which consists of simple yet elegant dishes focused on local vegetables, handmade pasta, and good bread. Jen attended college and obtained a bachelor’s degree in Art and Interior Design, which heavily influenced her career as a chef, as well as her personal hobbies, such as photography, writing, and graphic design. EPC has given Jen the freedom and flexibility to attend to one of her favorite parts of hospitality: the people. The ability to personally care for guests and make the experience memorable is a passion project all its own.
Josh Horning
Private Chef
Chicago, IL
Chef Josh has been in the culinary world as a professional chef for more than 20 years. After seeing it all while working through the professional kitchen circuit in Chicago, he's ready to focus on his own creative integrity while making more time to raise a healthy family at home. Chef Josh specializes in Paleo cooking & other health focused wellness routines. “Food and dining means so much more to me than just ingredients put together by methods in order to make ourselves feel satiated until the next meal. There is so much opportunity to teach and to learn about what we're doing in the kitchen, or where our food is coming from, as well as the company we're surrounding ourselves with. Meal-time is nourishment for our souls as much as it is for our bodies.”
Tradeshow Demonstrations
Kevin Lacap
Private Chef
New Orleans, LA
Chef Kevin has more than 12 years of culinary arts and hospitality experience. His food is influenced by much of his upbringing in San Francisco, his summers in New York, and now his current home in New Orleans, LA. He received his culinary arts degree from City College of San Francisco and is currently a certified chef from the American Culinary Federation. He is a chef partner with EPC and is the founder and owner of Tailored Culinary Concepts, LLC where he provides tailored culinary services to clients and guest alike. He is passionate about the food and beverage industry and can't wait to provide a tailored guest experience to all his clients. "I am very blessed to be a part of such a distinguished team here at EPC. We are elevating our industry for the better and providing tailored culinary services to clients in almost every segment imaginable"
Veronica Blanco
Private Chef
New Jersey
Chef Veronica is a first generation American. Born and raised in Queens, New York. She was always intrigued in knowing how just a few ingredients can create such mouth watering flavors. So by the age of 8 she decided she wanted to be a chef. Chef Veronica went to The Institute of Culinary Education, in downtown Manhattan where she earned her Associates in Culinary Arts and Culinary Management. Now in the private chef world she has found her true passion. Veronica makes sure to cater to each person’s needs and absolute food desires!
Eric Weiss
Professional Chef
Chicago, IL
Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
Josh Horning
Private Chef
Chicago, IL
Chef Josh has been in the culinary world as a professional chef for more than 20 years. After seeing it all while working through the professional kitchen circuit in Chicago, he's ready to focus on his own creative integrity while making more time to raise a healthy family at home. Chef Josh specializes in Paleo cooking & other health focused wellness routines. “Food and dining means so much more to me than just ingredients put together by methods in order to make ourselves feel satiated until the next meal. There is so much opportunity to teach and to learn about what we're doing in the kitchen, or where our food is coming from, as well as the company we're surrounding ourselves with. Meal-time is nourishment for our souls as much as it is for our bodies.”
Jeremy Loya
Professional Chef
Chicago, IL
Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.
Riley O'Dette
Professional Chef
Chicago, IL
Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Shortly after graduation, he moved to Chicago to work at Bellemore--Robb Report's Best New Restaurant in America. After spending a few years there learning the ropes of Chicago fine dining, RIley left Bellemore to work in Michelin Starred kitchen Sepia. There he found himself being promoted to sous chef and working alongside James Beard nominated chefs and sommeliers. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Rachel Tumerman
Director of Sales & Client Aquisition, Professional Chef
Chicago, IL
Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food. After attending UW Madison with a focus on International Relations and Foreign Language, she went directly on to San Francisco to graduate from the California Culinary Academy in order to round out her training. From there she traveled the country and globe working as Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, family run neighborhood eateries, celebrities, and in-home family clientele.
Alyssa Price
Professional Chef
Chicago, IL
Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago. “As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”
Brendan McDermott
Professional Chef, Culinary Educator
Chicago, IL
Chef Brendan started his culinary career working for high end restaurants in NYC. As a saucier, pastry chef, line cook & executive chef- he has truly worked his way through the entire kitchen, in one of the most esteemed culinary cities in the world. Through working in professional kitchens, Brendan realized that teaching & mentoring was his true passion. He began working at the Institute of Culinary Education as a Chef Instructor and after 5 years- made the move to Chicago to teach at Kendall College. Here he met Chef Austin Yancey and they began to work together. Now, Brendan is a preferred & trusted private chef for Elite Personal Chefs.
Rick Paniagua
Professional Chef
Chicago, IL
Chef Rick Paniagua has over 20 years experience in the culinary industry. From cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, Chef for the Chicago Cubs team during their historic 2016 run (ask to see his World Series ring) as well as working in Michelin rated restaurants throughout his career, he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”
Kai Dieterman
Professional Chef
Madison, WI
Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”
Sam Smithson
Professional Chef
Chicago, IL
Chef Sam was raised between Michigan, Connecticut, and Northern Illinois. He comes from a family of gardeners and academics so his connection to food started with playing in the dirt and learning the science behind how food is grown and prepared. While pursuing his Food Science Degree from the University of Illinois Urbana-Champaign, he got connected with Boka Restaurant Group and worked between 5 of their kitchens over the course of 2 summers. After finishing his degree, he landed at the Girl & Goat Group, working between all 4 locations over 4 years, then moved into independent restaurants including Lao Peng You; Table, Donkey, and Stick; as well as helping open the kitchen at 1308 Chicago. In 2019, Chef Sam founded CultureBox, a fermentation business focused on building monthly, locally-sourced subscription boxes, supporting local small and medium-sized farmers to manage food waste, and educating on building home fermentation practices.
Wedding Catering
Rachel Tumerman
Director of Sales & Client Aquisition, Professional Chef
Chicago, IL
Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food. After attending UW Madison with a focus on International Relations and Foreign Language, she went directly on to San Francisco to graduate from the California Culinary Academy in order to round out her training. From there she traveled the country and globe working as Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, family run neighborhood eateries, celebrities, and in-home family clientele.
Root to Rise GVL
Upscale Eats
Greenville, SC
Root to Rise is a Greenville based duo aiming to provide fresh. healthy, and elevated meals. Their primary services include healthy meal prep, event catering, and private in-home dinners. Behind the Duo: Chef Ryan Dunn and Jennifer Cimino have over two decades of culinary and front of house experience between them.
Eric Weiss
Professional Chef
Chicago, IL
Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
Rick Paniagua
Professional Chef
Chicago, IL
Chef Rick Paniagua has over 20 years experience in the culinary industry. From cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, Chef for the Chicago Cubs team during their historic 2016 run (ask to see his World Series ring) as well as working in Michelin rated restaurants throughout his career, he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”
Alyssa Price
Professional Chef
Chicago, IL
Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago. “As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Kevin Lacap
Private Chef
New Orleans, LA
Chef Kevin has more than 12 years of culinary arts and hospitality experience. His food is influenced by much of his upbringing in San Francisco, his summers in New York, and now his current home in New Orleans, LA. He received his culinary arts degree from City College of San Francisco and is currently a certified chef from the American Culinary Federation. He is a chef partner with EPC and is the founder and owner of Tailored Culinary Concepts, LLC where he provides tailored culinary services to clients and guest alike. He is passionate about the food and beverage industry and can't wait to provide a tailored guest experience to all his clients. "I am very blessed to be a part of such a distinguished team here at EPC. We are elevating our industry for the better and providing tailored culinary services to clients in almost every segment imaginable"
Jen Anderson
Professional Chef
Greenville
Hailing from Greenville, SC, Jen Anderson has worked in pastry and finer dining. After 13 years in the restaurant industry, Jen decided to turn her attention towards bringing her expertise straight to your home. Her travels have greatly inspired her cooking, which pulls from Italian, French, and Scandinavian cuisines. Some of Jen’s favorite dining experiences include fresh oysters in Rhode Island, artichokes and cacio de pepe in Rome, and warm croissants from a bakery in the bottom floor of a finance building in Manhattan. These experiences directly influence her cooking, which consists of simple yet elegant dishes focused on local vegetables, handmade pasta, and good bread. Jen attended college and obtained a bachelor’s degree in Art and Interior Design, which heavily influenced her career as a chef, as well as her personal hobbies, such as photography, writing, and graphic design. EPC has given Jen the freedom and flexibility to attend to one of her favorite parts of hospitality: the people. The ability to personally care for guests and make the experience memorable is a passion project all its own.
Ryan Dunn
Professional Chef
Greenville, SC
Ryan is a passionate chef based in Greenville, South Carolina. Together with Jenn Cimino, they have an Upscale Eats company called Root to Rise GVL. With over a decade of experience in the culinary world, Chef Ryen specializes in crafting exceptional farm-to-table cuisine, infusing flavors from local ingredients to create a unique culinary experience. Ryan's culinary journey began in the bustling kitchens of renowned restaurants, where he honed his skills and developed a deep appreciation for the art of cooking. As a dedicated advocate for sustainable and organic cooking, he strives to elevate every dish he creates with the freshest and highest quality ingredients available. Whether you're planning an intimate dinner party, a corporate event, or a special celebration, he is there to turn your culinary visions into reality. From thoughtfully curated menus to personalized dining experiences, I bring a blend of creativity, skill, and flavor to every dish he serves. If you're seeking an experienced and talented chef to elevate your next event, he would love to connect with you and create a truly memorable dining experience together!
Jeremy Loya
Professional Chef
Chicago, IL
Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.
Bar & Cocktail Packages
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Jean Tomaro
Co-CEO, Corporate Beverage Director, Certified Sommelier
Greenville, SC ----- e. jean@elitepersonalchefs.com
Jean Tomaro is passionate & knowledgeable on all beverages – from wine to cocktails to coffee, all libations fall under her professional umbrella. She is a Certified Sommelier and Corporate Beverage Consultant for wine & beer programs, cocktail menus, coffee shops, beverage education & bar design. Her approach to hospitality is focused on knowledge and sincerity with a fun, welcoming style. She strongly believes that beverage programs should be exciting, approachable, quality driven & profitable. Jean began her professional career under the tutelage of Master Sommelier Doug Marello and Sue Kim-Drohomyrecky of Spring Restaurant. She went on to become an Assistant Sommelier at the 3 Michelin star restaurant L2O and currently serves as the Senior Executive Beverage Director of Hogsalt - a hospitality brand with unique concepts in Chicago, New York, Las Vegas & Paris. She has been working in hospitality & restaurants for 20 years.
Jen Anderson
Professional Chef
Greenville
Hailing from Greenville, SC, Jen Anderson has worked in pastry and finer dining. After 13 years in the restaurant industry, Jen decided to turn her attention towards bringing her expertise straight to your home. Her travels have greatly inspired her cooking, which pulls from Italian, French, and Scandinavian cuisines. Some of Jen’s favorite dining experiences include fresh oysters in Rhode Island, artichokes and cacio de pepe in Rome, and warm croissants from a bakery in the bottom floor of a finance building in Manhattan. These experiences directly influence her cooking, which consists of simple yet elegant dishes focused on local vegetables, handmade pasta, and good bread. Jen attended college and obtained a bachelor’s degree in Art and Interior Design, which heavily influenced her career as a chef, as well as her personal hobbies, such as photography, writing, and graphic design. EPC has given Jen the freedom and flexibility to attend to one of her favorite parts of hospitality: the people. The ability to personally care for guests and make the experience memorable is a passion project all its own.
Consulting
Jean Tomaro
Co-CEO, Corporate Beverage Director, Certified Sommelier
Greenville, SC ----- e. jean@elitepersonalchefs.com
Jean Tomaro is passionate & knowledgeable on all beverages – from wine to cocktails to coffee, all libations fall under her professional umbrella. She is a Certified Sommelier and Corporate Beverage Consultant for wine & beer programs, cocktail menus, coffee shops, beverage education & bar design. Her approach to hospitality is focused on knowledge and sincerity with a fun, welcoming style. She strongly believes that beverage programs should be exciting, approachable, quality driven & profitable. Jean began her professional career under the tutelage of Master Sommelier Doug Marello and Sue Kim-Drohomyrecky of Spring Restaurant. She went on to become an Assistant Sommelier at the 3 Michelin star restaurant L2O and currently serves as the Senior Executive Beverage Director of Hogsalt - a hospitality brand with unique concepts in Chicago, New York, Las Vegas & Paris. She has been working in hospitality & restaurants for 20 years.
Rachel Tumerman
Director of Sales & Client Aquisition, Professional Chef
Chicago, IL
Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food. After attending UW Madison with a focus on International Relations and Foreign Language, she went directly on to San Francisco to graduate from the California Culinary Academy in order to round out her training. From there she traveled the country and globe working as Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, family run neighborhood eateries, celebrities, and in-home family clientele.
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Amy Yancey
Certified Sommelier
Greenville, South Carolina
Born and raised in Greenville, SC. Amy began working in restaurants when she was 15. She spent her early 20s working in Chicago for Lettuce Entertain You restaurant group where she studied and became a certified Sommelier. She returned to her hometown in 2019 and became the Wine Director for Halls Chophouse Greenville. Amy has a degenerative eye disease called Retinitis Pigmentosa that has slowly impaired her vision over time. After grappling with and accepting her vision loss, she created her own company called Pocket Somm, and ventured out on her own. Pocket Somm is a personal Sommelier company at your fingertips. It offers services such as a wine program consulting, personal wine procurement, and private wine education. Amy has a retail wine program inside of the Greenville Beer Exchange and hosts private wine tastings there as well as in-home. She is currently working on opening a personal wine storage and communal space called Wine Blind Cellar near Downtown, Greenville.
Jon Richards
Certified Cicerone
Greenville, SC
Jon aka 'Big Jon' lives in Greenville, South Carolina where he has worked for the last 18 years, working in and watching the craft beer scene take hold and grow. He got his first job in foodservice at 14 years old and has been active in the hospitality industry ever since. He has over 30 years of experience at every level in a restaurant, in both front and back of house, but he has fine tuned his focus in the business to beer since returning to Greenville in 2007. Big Jon is a Certified Cicerone and is recognized as one of the pre-eminent beer experts in South Carolina. He has organized and hosted dozens of beer dinners at restaurants and venues across the upstate, and he is the co-host of the beer2whiskey podcast. He has helped open multiple restaurants and craft beer bars in the upstate, and he now teaches beer and hosts beer-centric events all across South Carolina.
Kai Dieterman
Professional Chef
Madison, WI
Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Sanitation
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Recipe & Brand Development
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Jean Tomaro
Co-CEO, Corporate Beverage Director, Certified Sommelier
Greenville, SC ----- e. jean@elitepersonalchefs.com
Jean Tomaro is passionate & knowledgeable on all beverages – from wine to cocktails to coffee, all libations fall under her professional umbrella. She is a Certified Sommelier and Corporate Beverage Consultant for wine & beer programs, cocktail menus, coffee shops, beverage education & bar design. Her approach to hospitality is focused on knowledge and sincerity with a fun, welcoming style. She strongly believes that beverage programs should be exciting, approachable, quality driven & profitable. Jean began her professional career under the tutelage of Master Sommelier Doug Marello and Sue Kim-Drohomyrecky of Spring Restaurant. She went on to become an Assistant Sommelier at the 3 Michelin star restaurant L2O and currently serves as the Senior Executive Beverage Director of Hogsalt - a hospitality brand with unique concepts in Chicago, New York, Las Vegas & Paris. She has been working in hospitality & restaurants for 20 years.
Rachel Tumerman
Director of Sales & Client Aquisition, Professional Chef
Chicago, IL
Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food. After attending UW Madison with a focus on International Relations and Foreign Language, she went directly on to San Francisco to graduate from the California Culinary Academy in order to round out her training. From there she traveled the country and globe working as Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, family run neighborhood eateries, celebrities, and in-home family clientele.
Riley O'Dette
Professional Chef
Chicago, IL
Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Shortly after graduation, he moved to Chicago to work at Bellemore--Robb Report's Best New Restaurant in America. After spending a few years there learning the ropes of Chicago fine dining, RIley left Bellemore to work in Michelin Starred kitchen Sepia. There he found himself being promoted to sous chef and working alongside James Beard nominated chefs and sommeliers. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.
Rick Paniagua
Professional Chef
Chicago, IL
Chef Rick Paniagua has over 20 years experience in the culinary industry. From cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, Chef for the Chicago Cubs team during their historic 2016 run (ask to see his World Series ring) as well as working in Michelin rated restaurants throughout his career, he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”
Jeremy Loya
Professional Chef
Chicago, IL
Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Kai Dieterman
Professional Chef
Madison, WI
Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”
Eric Weiss
Professional Chef
Chicago, IL
Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
In-Store Demonstrations
Kevin Lacap
Private Chef
New Orleans, LA
Chef Kevin has more than 12 years of culinary arts and hospitality experience. His food is influenced by much of his upbringing in San Francisco, his summers in New York, and now his current home in New Orleans, LA. He received his culinary arts degree from City College of San Francisco and is currently a certified chef from the American Culinary Federation. He is a chef partner with EPC and is the founder and owner of Tailored Culinary Concepts, LLC where he provides tailored culinary services to clients and guest alike. He is passionate about the food and beverage industry and can't wait to provide a tailored guest experience to all his clients. "I am very blessed to be a part of such a distinguished team here at EPC. We are elevating our industry for the better and providing tailored culinary services to clients in almost every segment imaginable"
Rick Paniagua
Professional Chef
Chicago, IL
Chef Rick Paniagua has over 20 years experience in the culinary industry. From cooking for celebrities and living in 7 countries, overseeing Lollapalooza operations, Chef for the Chicago Cubs team during their historic 2016 run (ask to see his World Series ring) as well as working in Michelin rated restaurants throughout his career, he has seen and done it all. He is now ready to make sure that your next event is the best that it can be! “EPC isn’t just a brand, and a chef coat to your home, it is an experience! I love introducing new clients to our rockstar family, we only give the best because you EXPECT the best! I’m proud to be a member of Elite Personal Chefs.”
Riley O'Dette
Professional Chef
Chicago, IL
Chef Rliey O'Dette grew up in the Northwest Suburbs of Chicago. He got his first restaurant job after several applications as a dishwasher for a catering company. After working in a few different restaurants throughout high school, Riley decided to enroll in culinary school to pursue his new found passion. Shortly after graduation, he moved to Chicago to work at Bellemore--Robb Report's Best New Restaurant in America. After spending a few years there learning the ropes of Chicago fine dining, RIley left Bellemore to work in Michelin Starred kitchen Sepia. There he found himself being promoted to sous chef and working alongside James Beard nominated chefs and sommeliers. Riley finds inspiration from many different cuisines, spanning from French Bistros, Cevicherias, and even the local pancake house. Recently, Riley has found himself a member of his culinary schools advisory board and returned for an alumni dinner where he curated a menu with current students.
Jaime Esparza
Professional Chef
Blue Island, IL
Chef Jaime Esparza was born and raised in Blue Island, Illinois, where his passion for cooking began with late night viewings of Iron Chef and blossomed when his parents bought a restaurant. It was there, at the age of 13, he began to nurture his relationship with food and the kitchen. After graduating from Le Cordon Bleu in 2014, he served as one of the first Chef de Cuisines at Elite Personal Chefs. He most recently served as Executive Chef at Natural Law Cocktail Club and Eatery, and now brings over 17 years of experience and an unquenchable passion to create delicious and interesting food for his diners.
Kai Dieterman
Professional Chef
Madison, WI
Chef Kai is classically trained in French cuisine, has expertise in Japanese techniques, and over 12 years experience in the culinary industry across the US and in Australia. Chef Kai has cooked for celebrities, worked with Michelin chefs and James Beard winners, and has been awarded with the P.O.W.E.R. (Professional Organization of Women of Excellence Recognized) honor in 2021-23. Chef Kai has led multiple restaurants who were recognized as People's Choice Award winners and Michelin Guide Recommended. “I am really fortunate to be a part of the prestigious talent in the EPC team. What we are doing isn’t just representing a brand; it's a unique opportunity to use food to bring people together by combining my passion for cooking with the joy of serving.”
Rachel Tumerman
Director of Sales & Client Aquisition, Professional Chef
Chicago, IL
Having almost 25 years of professional chef experience, Rachel has dedicated her career to learning and exploring as many global and regional cuisines as possible. From traditional European techniques, Middle Eastern, North African, Central and South American, Southeast Asian, Korean, and beyond, it has been her mission to proficiently cook (and eat) her way around the world. Starting to work in restaurants at 15 years old, she quickly learned her passion for connecting with people through food. After attending UW Madison with a focus on International Relations and Foreign Language, she went directly on to San Francisco to graduate from the California Culinary Academy in order to round out her training. From there she traveled the country and globe working as Executive Chef, Culinary Director, Chef Consultant, and Private Chef for a multitude of concepts and clients ranging from high-end fine dining, cocktail bars, cafes, large catering operations, Michelin star restaurants, family run neighborhood eateries, celebrities, and in-home family clientele.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Jeremy Loya
Professional Chef
Chicago, IL
Chef Jeremy, hailing from eastern Arizona with a Sonoran cooking influence, began his culinary journey in Chicago at Kendall College. His career started at the Michelin starred Topolobampo with celebrity chef Rick Bayless and then Gather, a Lincoln Square staple. He later ventured to Los Angeles, where he achieved the role of Chef de Cuisine at The Arthur J in Manhattan Beach, earning recognition as one of the 2018 "100 Best Restaurants in America." Jeremy then assumed leadership at the group's flagship, MBPOST. He served as Chef de Cuisine at the Desert Mountain Club, ranked among the "Top 20 Country Clubs in America." Returning to Chicago, he became the Executive Chef at Soho House and later the Chef de Cuisine at the globally nominated Monarch in Dallas. Jeremy brings his fervor for food and creating memorable experiences to EPC.
Brendan McDermott
Professional Chef, Culinary Educator
Chicago, IL
Chef Brendan started his culinary career working for high end restaurants in NYC. As a saucier, pastry chef, line cook & executive chef- he has truly worked his way through the entire kitchen, in one of the most esteemed culinary cities in the world. Through working in professional kitchens, Brendan realized that teaching & mentoring was his true passion. He began working at the Institute of Culinary Education as a Chef Instructor and after 5 years- made the move to Chicago to teach at Kendall College. Here he met Chef Austin Yancey and they began to work together. Now, Brendan is a preferred & trusted private chef for Elite Personal Chefs.
Josh Horning
Private Chef
Chicago, IL
Chef Josh has been in the culinary world as a professional chef for more than 20 years. After seeing it all while working through the professional kitchen circuit in Chicago, he's ready to focus on his own creative integrity while making more time to raise a healthy family at home. Chef Josh specializes in Paleo cooking & other health focused wellness routines. “Food and dining means so much more to me than just ingredients put together by methods in order to make ourselves feel satiated until the next meal. There is so much opportunity to teach and to learn about what we're doing in the kitchen, or where our food is coming from, as well as the company we're surrounding ourselves with. Meal-time is nourishment for our souls as much as it is for our bodies.”
Alyssa Price
Professional Chef
Chicago, IL
Chef Alyssa was born and raised in Austin, Texas, where she began cooking in her mother’s kitchen, and learned to love the art of creating made from scratch meals. After attending culinary school and earning her associates degree in the culinary arts, she eventually landed in Chicago. “As a chef with Elite personal chefs, I take deep pride in the fact that I am much more to my clients than the person who cooked dinner. I am a friend, a trusted confidant, and the person who has been tasked with keeping them and their families happy and healthy. I truly love what I do.”
Veronica Blanco
Private Chef
New Jersey
Chef Veronica is a first generation American. Born and raised in Queens, New York. She was always intrigued in knowing how just a few ingredients can create such mouth watering flavors. So by the age of 8 she decided she wanted to be a chef. Chef Veronica went to The Institute of Culinary Education, in downtown Manhattan where she earned her Associates in Culinary Arts and Culinary Management. Now in the private chef world she has found her true passion. Veronica makes sure to cater to each person’s needs and absolute food desires!
Sam Smithson
Professional Chef
Chicago, IL
Chef Sam was raised between Michigan, Connecticut, and Northern Illinois. He comes from a family of gardeners and academics so his connection to food started with playing in the dirt and learning the science behind how food is grown and prepared. While pursuing his Food Science Degree from the University of Illinois Urbana-Champaign, he got connected with Boka Restaurant Group and worked between 5 of their kitchens over the course of 2 summers. After finishing his degree, he landed at the Girl & Goat Group, working between all 4 locations over 4 years, then moved into independent restaurants including Lao Peng You; Table, Donkey, and Stick; as well as helping open the kitchen at 1308 Chicago. In 2019, Chef Sam founded CultureBox, a fermentation business focused on building monthly, locally-sourced subscription boxes, supporting local small and medium-sized farmers to manage food waste, and educating on building home fermentation practices.
Eric Weiss
Professional Chef
Chicago, IL
Chef Eric grew up in Oak Park, IL where his excitement for cooking started in his Mom’s kitchen. He saw the joy it brought his family and friends to have home cooked meals every night and at special events. He knew he wanted to be a Chef to bring that same joy to others. Chef Eric has over 10 years experience in the hospitality industry. After earning his associates degree in culinary arts he worked alongside multiple James Beard nominated Chefs throughout the midwest. Since returning to Chicago he has served as Sous Chef at Dove’s Luncheonette and lead cook at the Google Food Program. Chef Eric enjoys creating food that brings people together, inspires conversation, and builds memories. When he is not in the kitchen Chef Eric enjoys working out and going camping with his family.
Wine & Beer Packages
Amy Yancey
Certified Sommelier
Greenville, South Carolina
Born and raised in Greenville, SC. Amy began working in restaurants when she was 15. She spent her early 20s working in Chicago for Lettuce Entertain You restaurant group where she studied and became a certified Sommelier. She returned to her hometown in 2019 and became the Wine Director for Halls Chophouse Greenville. Amy has a degenerative eye disease called Retinitis Pigmentosa that has slowly impaired her vision over time. After grappling with and accepting her vision loss, she created her own company called Pocket Somm, and ventured out on her own. Pocket Somm is a personal Sommelier company at your fingertips. It offers services such as a wine program consulting, personal wine procurement, and private wine education. Amy has a retail wine program inside of the Greenville Beer Exchange and hosts private wine tastings there as well as in-home. She is currently working on opening a personal wine storage and communal space called Wine Blind Cellar near Downtown, Greenville.
Jean Tomaro
Co-CEO, Corporate Beverage Director, Certified Sommelier
Greenville, SC ----- e. jean@elitepersonalchefs.com
Jean Tomaro is passionate & knowledgeable on all beverages – from wine to cocktails to coffee, all libations fall under her professional umbrella. She is a Certified Sommelier and Corporate Beverage Consultant for wine & beer programs, cocktail menus, coffee shops, beverage education & bar design. Her approach to hospitality is focused on knowledge and sincerity with a fun, welcoming style. She strongly believes that beverage programs should be exciting, approachable, quality driven & profitable. Jean began her professional career under the tutelage of Master Sommelier Doug Marello and Sue Kim-Drohomyrecky of Spring Restaurant. She went on to become an Assistant Sommelier at the 3 Michelin star restaurant L2O and currently serves as the Senior Executive Beverage Director of Hogsalt - a hospitality brand with unique concepts in Chicago, New York, Las Vegas & Paris. She has been working in hospitality & restaurants for 20 years.
Austin Yancey, CEC, CCE, PCEC
CEO, Founder, Corporate Executive Chef
Serving the Upstate of South Carolina ----- e. chefaustin@elitepersonalchefs.com ----- p. 864-430-0925
Chef Austin Yancey grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts. Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef Austin joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Reach out at chefaustin@elitepersonalchefs.com or call 864-430-0925. Looking forward to you hearing from you! -Chef Austin
Jon Richards
Certified Cicerone
Greenville, SC
Jon aka 'Big Jon' lives in Greenville, South Carolina where he has worked for the last 18 years, working in and watching the craft beer scene take hold and grow. He got his first job in foodservice at 14 years old and has been active in the hospitality industry ever since. He has over 30 years of experience at every level in a restaurant, in both front and back of house, but he has fine tuned his focus in the business to beer since returning to Greenville in 2007. Big Jon is a Certified Cicerone and is recognized as one of the pre-eminent beer experts in South Carolina. He has organized and hosted dozens of beer dinners at restaurants and venues across the upstate, and he is the co-host of the beer2whiskey podcast. He has helped open multiple restaurants and craft beer bars in the upstate, and he now teaches beer and hosts beer-centric events all across South Carolina.
Cardell Brown
Chef de Cuisine
Chicago
Chef Dell brings a passion for culinary, beverage, Mexican Creole fusion and a dedication to creating memorable dining experiences. With over ten years of culinary and beverage experience, Chef Dell honed his skills at Kendall College for the Culinary Arts and Beverage Management before embarking on a journey through kitchens and breweries around Chicago. Humble beginnings at beloved Michelin star restaurant Moto, Chef Dell also spent time at Boka Restaurant Group, Old Irving Brewing Company, Half Acre Beer Co., and the acclaimed restaurant Brasero. Throughout his career, Chef Dell has been privileged to work alongside some of the most respected chefs and brewers in the industry, learning innovative techniques and perfecting their craft. Their culinary philosophy centers around creativity, finesse and techniques ensuring each dish is fresh, vibrant, and bursting with flavor. Whether it's creating bold flavors with traditional elements or exploring modern twists on classic dishes, Chef Dell strives to make every meal an experience that resonates with guests. At EPC Chef Dell combines years of experience with a deep love for hospitality, curating a menu that reflects both their heritage and their creative exploration in the kitchen. Guests can expect a warm atmosphere, innovative, and a unique culinary journey that celebrates bringing people together over a well prepared dish!