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Aarthi Sampath is a New York-based renowned chef, restaurant consultant, food truck expert and TV personality, one of the industry&rsquo;s rising stars, now gaining popularity with her stint as judge on MasterChef Tamil. Born and raised in Mumbai, Aarthi Sampath began her culinary journey with a rebellious spirit. At IHM Jaipur, her alma mater, she would spend hours in the library reading culinary literature, familiarizing herself with classical French cooking techniques. Among the chosen few, Aarthi forays into the culinary world in the diverse kitchens of India at the prestigious Taj hotels in different restaurants in Mumbai, New Delhi, Chennai and Hyderabad.
Her curiosity for learning and exploring global cuisine brought her to America where she specialized in Food Service Management and Baking and Pastry at one of the best culinary schools in the United States; Johnson & Wales Culinary University in Providence, Rhode Island.
During her undergraduate program, she got the opportunity to intern at the fabled Michelin-star Junoon in New York City. Aarthi quickly rose through the ranks to become Chef De Cuisine.
Later, Aarthi was crowned Executive Chef at American Gymkhana, an upscale Indian restaurant in Orlando, Florida by the founders of Junoon.
A solid understanding of Indian cooking backed by practical experience, Sampath's control over her vision and passion for Indian food brought her into a number of unique spaces. At Junoon, Aarthi was honored to work on The "Billionaire's Club Dinner" hosted by Prime Minister Modi at the Waldorf Astoria in NYC.
Aarthi has made several appearances on American television. She gained critical acclaim by winning Chopped, a famed culinary cooking competition. She participated with Iron Chef Bobby Flay on his game show, where she presented biryani as the winning dish. She also competed on Fire Masters, a Canadian based open fire competitive cooking show. She has also been a judge on Worst Cooks of America as well as Beat Bobby Flay. She made her latest television appearance on MasterChef Tamil's debut season where she was invited as a judge. She is slated for more television appearances.
As a chef and consultant, Aarthi worked closely at the iconic Breslin under Chef April Bloomfield who mentored her with a deeper understanding of ingredients and techniques. Later, Aarthi ran a fast-casual food truck called 39 Kukree; in Seattle, which focused on local produce, seasonality and healthful eating which gained wide popularity.

Aarthi

New York

Atlanta

Los Angeles

Aarthi Sampath

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Chef Abe Moiz came to the U.S. about eight years ago from Nusa Tenggara Barat, Indonesia, and since then has become a pioneer in bringing some of the best flavors of his home to eaters abroad. After finding a partner, Moiz launched a stall in the Hollywood, Florida, farmers market under the name Krakatoa Indonesian Cuisine, which became a near-instant hit. He gained even more attention after a local radio host tasted his food. After a successful run in the farmers market, Moiz opened a brick-and-mortar restaurant, and the rest is history. Since opening his restaurant, Moiz has gained many more fans including local chef Michelle Bernstein and Guy Fieri, and debuted in the South Beach Wine and Food Festival. Krakatoa Indonesian Cuisine now also offers a retail line of sauce and seasoning blends for cooking at home.

Miami

Abe Moiz

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Chef Adriana Herrera's first culinary experience was butchering live catfish in her father’s pescadería at the age of 14. It wasn’t love at first butchering, but it did spark an awakening of self and a passion for food. Classically trained in French cuisine, Chef Adriana began her career at the Four Seasons in Chicago and later worked under Eric Ripert in Miami. Her main culinary inspirations come from three epic places: Chicago, Miami, and the sea. Chef Adriana focuses on global vegetarian dishes, seafood, classic cuisine, and New American fare. She believes that everything is better when it’s whisked together. Let’s eat!

Adriana

Chicago

Adriana Herrera

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My name is Ahmet Kiranbay. I am from Izmir, Turkey, which is on the Aegean Sea. I graduated with a degree in economics and worked as an accountant in my 20s, eventually becoming CFO for a power and electric company in Ankara, Turkey. I came to the United States in 2006 to further my finance studies at UC Berkeley in California.

In 2007, I met Armando, who was catering on the side from his full-time job. Eventually, I started to help in catering, beginning my transition into Food and Beverage. I’ve always had a strong passion for cooking, which comes from my mother, who is an amazing cook. Armando and I moved to Miami in 2008, where we managed restaurants together.

In 2016, we opened FOB in Brooklyn, which is Filipino BBQ. Since we put the restaurant together from not much, it was often just Armando and I cooking in the kitchen, really honing my skills as a Chef. In 2022, I opened Rana FiTeen to showcase the food from where I am from. In America, there is a specific representation of Turkish food, mainly from the East part of Turkey with Arabic influences; I wanted to bring my West Coast side, which is a little lighter and not often seen here. The food is special to me because the recipes are really like my mother and family would do it.

I truly hope that the CookUnity audience loves it as much as I do!! Afiyet Olsun!! That’s how we say bon appetit!

Ahmet

Ahmet Kiranbay

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Chef Akhtar Nawab is chef and owner of Alta Calidad in New York. He is also a founding partner and CEO of Hospitality HQ (HHQ), a creative consulting and management group that offers bespoke solutions for culinary-driven concepts across the country. Nawab's innovative cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar, and Craft. The Kentucky-bred chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating. Nawab's debut cookbook, Good For You: Bold Flavors with Benefits, was published in August 2020.

Akhtar

Akhtar Nawab

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Growing up in Singapore, for Amy, food has always been the common thread that connects cultures and expresses love. After working at Union Square Hospitality Group and cooking at pop-ups and the Queens Night Market in NYC, Amy opened Native Noodles, NYC's first casual Singaporean eatery, in Washington Heights. Native Noodles opened to critical acclaim from the community including NBC news and The New Yorker magazine, and was recognized by The Infatuation as one of the best NYC restaurant openings of 2021. Amy's recipes have also been featured in Bloomberg and cookbooks like The World Eats Here and Send Chinatown Love. She is driven by her desire to bring the delicious, multi-cultural flavors from her hometown to people everywhere!

Amy Pryke

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Andres started working years ago in the food industry, he is one of the hardest workers we've ever seen. He worked at different restaurants in Manhattan, the latest one he's been working at is Extra Virgin. He started helping us create CookUnity from the beginning, a year ago, and was always by our side. Now it's his turn to shine at CookUnity with amazing dishes and a thrive for perfection!

Andres

Austin

Seattle

Andres Mendez

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Andrew Corrigan, chef and owner of Hungry House, has spent his career working in many of  NYC’s finest restaurants, including Tocqueville, Del Posto, Locanda Verde and Cookshop.  Now at Hungry House, he’s collaborating with today’s most innovative and inspiring chef creators outside of the traditional restaurant sphere.  But once a cook, always a cook.  Andrew and his team have put together a menu to showcase seasonal ingredients, big flavors, and a selection of recipes from a career devoted to the exploration of cooking.  You’ll find this menu to be healthy, wholesome and delicious. 

Andrew 

Hungry House by Andrew Corrigan

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Chef Angelia Cole has worked in the food Industry for over 20 years, holding several roles including private chef to the C.E.O of Popeyes, Chef for the Braves, Private Chef for Upscale Clients, Catering Chef for World of Coca-Cola, Delta Flight Museum, Georgia International Horse Park, The Carter Center, Fernbank Museum, Executive Chef for Jacksonville State, Baker, and Business Owner. A Graduate of the Art Institute of Seattle, she plans to earn a degree in Holistic Nutrition. Chef Cole’s takes inspiration from multiple culinary traditions, focusing on Southern, European, and Latin American influenced cuisine with meals like Loaded Baked Potato with Cajun Crawfish and Shrimp, Creole-Spiced Grilled Lamb Loin Chop w/ Dirty Rice, Seared Swordfish with Creamed Corn. Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia.

Angelia

Angelia Cole

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Chef Anne Thornton is a classically trained chef known for creating delicious, nutrient-dense, plant-based food to help people easily heal themselves. She forages for
her ingredients from the best local, organic farms and purveyors in Southern California to provide the freshest, most nourishing, and flavorful produce available. Anne is
extremely knowledgeable about nutrition, sustainability, and the impact our food choices and habits have on our health, as well as on the health of the planet. She
works with top nutritionists and doctors to create food to help her customers eat their way to their happiest, healthiest, most aligned lives.

You may have had chef Anne’s plant-based creations at Little Pine in LA; while Anne was Executive Chef, it was named Vegetarian Restaurant of The Year. Or maybe
you’ve eaten some of her delicious baked goods at The Waverly Inn in NYC, or you’ve seen chef Anne cooking up a storm on TV, either as a guest on one of the national
talk shows or on her own Food Network show Dessert First with Anne Thornton. She has been on the culinary scene, on both coasts, for almost twenty years. She now
lives full-time in LA with her partner and their rescue dogs, Olive & Fezzik.

In November 2020, at the height of the pandemic, Chef Anne stepped down as the Executive Chef of NeueHouse and founded Áine Organics. She vowed, moving
forward, to create only healing, whole-ingredient, plant-based food. “Once I fully comprehended the detrimental impact the conventional food system has on our
health and the health of the environment, I dedicated my life to creating sustainable plant-based food. Now, every single bite of food I create helps to reduce climate
change, increase the consumers’ health, and save countless animals' lives. A simple and delicious solution to so many complicated and unsavory problems."

Through CookUnity, you can have Chef Anne’s celebrated plant-based food delivered to your door in California, Arizona, Nevada, and Utah. Chef Anne is currently
working on her first cookbook and consults with sustainable plant-based brands. You can follow her on Facebook or Instagram @chefannethornton or on Substack
@annethornton for simple and delicious vegan recipes and flavorful food for thought.

Anne

Anne Thornton

Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, New York, as a kid. But he now serves as the Culinary Director for Junzi Kitchen and Nice Day Chinese, in addition to his private chef business, consulting projects, and teaching. He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notably Ben Pollinger at Oceana. His Michelin star experience led him to be recruited as a corporate executive chef for the CEOs of some of the largest companies in the world, including Sony, RBS, and The New York Times. After years of restaurant experience, Nichols shifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry &amp; Vine, and Just Salad. He is influenced by his Puerto Rican heritage and French training, as well as his varied interests including American history, art, design, film, and music. 

Anthony

Anthony Nichols

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Armando Litiatco is a culinary maestro with a deep-rooted passion for food cultivated during his upbringing in San Francisco. Growing up in a Filipino household immersed in culinary traditions, Armando's journey into the culinary world began with humble beginnings, washing dishes at McDonald's and gradually working his way up through various roles in the food industry. His innate talent and unwavering dedication caught the attention of seasoned chefs, leading him to pursue formal culinary training at the California Culinary Academy.

Armed with classical culinary techniques and a wealth of experience gained from working in diverse culinary environments, Armando's culinary prowess blossomed. His culinary journey took a fortuitous turn when he crossed paths with Ahmet Kiranbay in San Francisco. Together, they embarked on a remarkable partnership fueled by their shared love for food. Armando's expertise in the kitchen became the cornerstone of their collaboration, as he spearheaded culinary innovation while Ahmet focused on managing operations.

From their auspicious beginnings catering events in Silicon Valley to their latest endeavors with F.O.B. restaurant and Shindig catering company, Armando's culinary vision has continued to evolve. Inspired by his Filipino heritage, Armando endeavors to showcase the vibrant flavors of Filipino BBQ to the bustling streets of New York City. Through his culinary creations, Armando not only aims to tantalize palates but also to create inviting spaces where patrons can experience the warmth and comfort of home through every delectable bite.

Armando

Armando Litiatco

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BCakeNY is a custom cake studio based in Brooklyn, New York, founded by Miriam Milord. Specializing in stunning, creative cake designs, BCakeNY has gained a celebrity following, with clients like Rihanna and Jay Z. Miriam combines her artistic talent with her passion for baking to create beautiful, handcrafted cakes. Her journey began with a baby shower cake and quickly grew into a thriving business known for combining creativity and deliciousness. The bakery is dedicated to making each creation a unique, memorable experience.

BCakeNY

BCakeNY by Miriam Milord

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Introducing Be Well, by Chef Chase Evans! These meals were crafted with the intention of bringing you nourishing Mediterranean, low carb and calorie, low sodium and overall nutritionally balanced options without sacrificing quality or flavor. Be Well meals aren’t just for those seeking specific diets, they’re for everybody looking to live well. Although these meals are designed with low sodium palates in mind, Chef Chase welcomes you to add salt or other seasonings as desired, as you explore these new menu offerings.
With this new line, Chef Chase invites you to Eat Well, Be Well.

Be Well

Be Well by Chase Evans

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Introducing Bradley and Bhanu, a dynamic duo that combines their talents to create an extraordinary culinary experience at Rock N Grill Indian Cuisine & Bar, the top-rated restaurant in Round Rock, TX.Bradley brings a unique perspective to the culinary world. Hailing from Baton Rouge, Louisiana, his love for cooking was nurtured by the rich food culture of his hometown. Along his culinary journey across the United States, from DC to San Francisco and Miami, Bradley honed his skills and developed a distinctive style that blends creativity, flavor, and innovation.Bhanu, a passionate chef and owner of Rock N Grill Indian Cuisine & Bar, hails from Andhra Pradesh, India. Inspired by his cultural heritage, Bhanu’s culinary expertise shines through in the authentic flavors and traditions showcased at his renowned restaurant. With meticulous attention to detail and a commitment to using the finest ingredients, he crafts dishes that transport guests to the vibrant streets of India.Together, Bradley and Bhanu have created a culinary haven where the best of both worlds collide. 

Bhanu Kakaraparthi

Bhanu Kakaraparthi and Brad Turner

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PRIME: of the best possible quality; excellent.

Inside of every true Brooklynite is a hardened intensity that says when you do it, do it right or don’t do it at all.  It’s that intensity that drives our every movement. Pride, Quality and Excellence in every bite. That's BK Prime, that's what we do.

BK Prime

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Carlos Paz and Bladimir Molina are two experienced chefs who bring their culinary passions together at CookUnity to offer you an unforgettable gastronomic experience.

Carlos Paz boasts over 15 years of experience in the culinary industry. With a solid foundation in culinary techniques and a deep knowledge of quality ingredients, he has worked, created, and managed renowned restaurants in Venezuela. Additionally, he has actively collaborated with the 'Venezuela Gastronómica' association and is the creator of the innovative concept 'Catara Gastrobus', a movement dedicated to Amazonian cuisine of South America.

On the other hand, Bladimir Molina is a passionate entrepreneur of regional cuisine with over 20 years of experience. Hailing from Venezuela, he has worked with standout chefs of various nationalities. As the creator and co-founder of 'La Fábrica Restaurante de Cocina Venezolana Contemporánea' and 'Anastasia Show Cooking', Bladimir has elevated Caribbean flavors to new heights. His goal is to create unique gastronomic experiences by blending the flavors of his homeland with influences from Mexico, Japan, and the United States.

Together, Carlos Paz and Bladimir Molina form a dynamic culinary duo committed to bringing you the best of Latin American, Caribbean, and international cuisine. From traditional dishes that evoke memories to innovative creations that push the boundaries of imagination, these chefs invite you to enjoy a culinary journey filled with exquisite flavors and unique experiences.


Bladimir Molina

Bladimir Molina and Carlos Paz

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Chef Brandon Kida brings a distinct vision that combines inspirations from his Japanese heritage and nostalgic flavors from his childhood in Los Angeles with refined French culinary technique. Using only the freshest ingredients from local farmers, fisheries, foragers and producers, his menu tells the story of his global journeys: bold layered flavors, graceful execution, flawless presentation, and a celebration of California's seasonal produce. Following graduation from the Culinary Institute of America in Hyde Park, NY in 2001, Kida sharpened his skills at L'Orangerie in Los Angeles and Lutèce in New York City. He then joined the opening team at Asiate at the Mandarin Oriental, New York, where he climbed the ranks to his first executive chef position before heading upstate New York to tend an eco-farm and run a Scandinavian kitchen. He later returned to the city to open Clement at The Peninsula New York, which under his leadership was awarded four stars by Forbes Travel Guide in 2015. After 15 years of honing his craft, Kida returned to his hometown of Los Angeles to join Culinary Labs and helm Hinoki & the Bird as executive chef where his imaginative, ingredient-centric focus has propelled the restaurant's globally inspired, of-the-moment California fare to new heights. During his tenure with Culinary Labs, Kida has opened Sorra Hollywood, a rooftop dining concept, and Soprano, an Italian-American-inspired restaurant. In April 2020 Kida launched Go Go Gyoza, a handmade dumpling concept and later in the year, Go Go Bird, offering LA-style fried chicken.

Brandon

Brandon Kida

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Bubbs BBQ brings the authentic flavors of traditional barbecue right to your doorstep. Named after Chef Dustin Taylor's beloved son, Bubbs, Bubbs BBQ crafts mouthwatering, slow-cooked, and grilled delicacies with a commitment to quality and craftsmanship. Each dish is prepared with the finest ingredients, ensuring a perfect balance of flavors. From tender ribs and juicy smoked brisket to savory pulled pork, look to Bubbs BBQ for an exciting selection of barbecue favorites that will satisfy all your cravings.

Bubbs BBQ

Bubb's BBQ by Dustin Taylor

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Chef Cacau da Rosa's specialty is preparing vegan versions of dishes and desserts from different cuisines: Asian, American, Brazilian, Middle Eastern, Mexican, French/Caribbean, among others, as well as her own recipes. A self-taught chef, she has 30 years of experience in restaurants, clubs, catering, and private parties. Since becoming vegan in 2010, she has dedicated her culinary skills to radically improve the way vegan food is cooked, bringing new flavors and helping people change their eating habits. You are what you eat. Eat right, feel good inside.

Cacau

Cacau da Rosa

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Cami Sepulveda is an advanced technique-trained Chef specializing in plant-based cuisine. Her experience stems from working in some of Chile's best restaurants, recognized by The World's 50 Best Restaurants. Her passion for cooking is rooted in her consciousness of animal life, the environment, and science. She is a partner of the renowned company NotCo., one of the most revolutionary companies in the global food industry, where she has led the product development department for over two years. Her love for nutrition led her to become certified in Nutrition Studies in Plant-Based Nutrition, which complements her career as a Personal Trainer and Health Coach.
Chef Cami's cuisine specialties are drawn from her experience traveling around the globe learning from the best and incorporating her delicious Vegan ethos into all cuisine types." Cami's creativity brings cuisine to the table where taste and personality are the hallmarks of her cooking. You can enjoy her plant-based cuisine now through CookUnity.

Cami

Cami Sepulveda

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Born and raised in Versailles, France, Chef Cedric Nicolas got his first introduction to cooking from his mom, who insisted on using the freshest ingredients from local markets for their family's meals. After trying his hand in the home kitchen, he formalized his interest in cooking when it came time to decide on professional schooling and enrolled in a culinary training program at the age of 15. It only took several months, and a couple of missed soccer games, for him to decide he wanted to get into restaurants. Nicolas moved to London to stage at The Lanesborough, and by the age of 19, he was working in Michelin-starred Club Gascon. Nicolas eventually came back home to France to work under Gordon Ramsey. He went on to become chef of a restaurant with a daily tasting menu that featured the best local ingredients he could source this eventually earned the restaurant a Michelin Plate award. Nicolas moved to Los Angeles in 2017 to open Belle Vie and has been cooking in the city ever since. 

Cedric

Cedric Nicolas

Chef Chase Evans began cooking simply to finance his studies. Working in a professional kitchen reminded him of playing organized sports in school; it's the ultimate team sport. His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Evans would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where he looks to expand his knowledge while creating delicious and nourishing food. When he's not in the kitchen, you can find him on his drum set.  

Chase

Chase Evans

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Hailing from South Korea, food had always been a passion and she spent many years working side by side with chefs to learn the craft of creating delicious cuisine.  Chef Sunny has operated a successful Korean Restaurant for over 30 years and fuses her style and creativity into traditional Korean dishes delivering something special in every bite.

As culinary consultant to 2 Korean Girls - she is an homage for the brand and all the sauces, seasonings, and recipes originate from her as her expertise on Korean cuisine is unparalleled. You can find her signature sauces at most grocery retailers across the United States.

Chom Sun

Chom Sun from 2 Korean Girls

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Chef Chris Massiah was born and raised in Brooklyn. He has cooked since he was very young, and first assisted as a pastry chef when he was a teenager. His dad has been his biggest influence in the kitchen, and Massiah credits him with his own ability to shop for the right ingredients and season dishes. He also considers everyone he has worked with along the way as a sort of teacher. He loves to cook comfort food and Caribbean food, with an influence of flavors from Asian cuisine.

Chris

Chris Massiah

Chef Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn, and the Oyster Bar in Grand Central Station. Ratel presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.

Chris Ratel

Chef David Adan has been cooking French-inspired cuisine for a third of his life. He has deep respect for Japanese food as well. Growing up in a Hispanic household, Adan learned firsthand how to balance food by learning from his father's cooking. The traditional recipes from Mexico, which his parents shared with him, bred his love for food. Adan promises to always use nutritious ingredients to create meals that will surprise and delight his clients. His mission: To cook food with key sources of vitamins and minerals to fuel you throughout the day. 

David

David Adan

Ever dreamt of tasting food that dances on your palate? Enter Chef Dustin, our platform's superstar chef with 25 years of creating food magic. From bustling bistros to high-end eateries, he's been the culinary genius behind some of the most memorable dishes you've likely heard of, or better yet, tasted!

Ever wondered what it's like to dine in those fancy Michelin-starred restaurants? Well, Chef Dustin has not only cooked in them but has also been a key player, turning ordinary ingredients into extraordinary, soul-touching dishes. Think of him as the maestro turning simple notes into mesmerizing music, but in the kitchen!

But wait, there's more! Not one to just rest and enjoy his successes, Chef Dustin now guides the next generation of eateries. Through our platform, he's sharing his secrets, from designing the perfect menu that'll have you coming back for more, to creating those magical events that become the talk of the town.

What's the cherry on top? He's not just about fancy dishes. Chef Dustin believes in crafting complete experiences. It's not just a meal; it's a journey where every bite, every flavor, and every moment is curated with love and perfection.

So, if you're looking to elevate your food experience or just indulge in some drool-worthy dishes, Chef Dustin is the name to watch on our platform. Dive in, and let's make every meal a story to remember!




Dustin

Dustin Taylor

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Chef Einat Admony, known as the ultimate balaboosta (meaning "perfect housewife" in Yiddish) is the James Beard-nominated chef and owner of Balaboosta, the fine dining Middle Eastern and Israeli restaurant, and the beloved fast casual falafel chain, Ta&iuml;m. Admony is a pillar of the international Israeli cooking community. Her food tells an intricate story of strong immigrant roots and living the American Dream. Having grownup in Tel Aviv, she served as a cook in the Israeli Army before traveling Europe to work in kitchens, and eventually landing in New York City as an ambitious young chef. After 15+ years leading the New York culinary scene and establishing multiple restaurants, Admony continues to innovate and inspire with elevated yet comforting homestyle cooking from her childhood. Admony is a two-time champion and competitor of Food Network&rsquo;s Chopped and Throwdown! with Bobby Flay, respectively. She has been featured by The New York Times, Bon Appetit, HuffPost, Forbes, among many others. Admony has authored two cookbooks with Artisan Books: Balaboosta (2013) and Shuk (2019). In 2014, she was a recipient of the Great Immigrants award from Carnegie Corporation of New York for exemplary contributions to American life. Outside of leading several expanding food businesses, Admony can be found at home in Brooklyn or at her country house in the Hudson Valley, cooking for her two children, Liam and Mika, her husband and business partner, Stefan Nafziger, and a steady stream of dinner party guests.

Einat

Einat Admony

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Chef Eli realized his passion for cooking as a youngster observing his mother perform magic in the kitchen. “A dash of salt, a sprinkle of pepper, and a whole lotta of love” she would say. As an adult, Eli attended the Institute Hotelier Cezar Ritz and Les Roches Hotel Management School, two of the finest hospitality schools in Switzerland where he learned at the hands of the most reputable chefs in the world. Eli took his newly founded eloquence in cooking and perfected it by roaming the world and working with prestigious hotels and launching new ones including Raffles Dubai, Armani Hotel and many others.


Eli Berchan met his wife, Stephanie, when they were little children running through the grapevine fields in their little hometown in the Bekaa Valley of Lebanon. A love affair for the sea, for the food, and for each other was born and they tied the knot. A common dream of opening a family-owned restaurant moved their love nest to the beautiful Los Angeles. 

They now own and operate Sumac Cuisine in the heart of Hollywood offering a menu inspired by songs of the Mediterranean and voices of its cities. Now Chef Eli’s homage to fresh, organic, and locally grown ingredients cooked with passion and served with love can be found on CookUnity. 


Eli 

Eli  Berchan 

Chef Emily Peck is a health-supportive chef and a holistic nutritionist. She strives to help others foster healthy relationships with food through personalized weekly meals, food education, practical tools, and supportive guidance. As a longtime vegan, Peck strongly believes in the power of plants to help nourish and heal the mind and body. With experience in the culinary and nutrition aspects of addiction and eating disorder recovery, she now specializes in therapeutic diets to optimize health and restore balance. She thrives on creating superfood meals that will surprise you into being a proud plant lover!

Emily

Emily Peck

Meet the Chefs

Where you can find us:

The first Chef-to-Customer Platform.