Hometown: California, United States

Executive Chef at University of California, Merced who passionately features high quality farm-to-table ingredients that are produced in the San Joaquin Valley while using sustainable cooking techniques including “root-to-stem”and “nose-to-tail”. Skilled in incorporating seasonal, regionally grown foods into menus for residential dining and high-end catering menus. Food Waste Prevention Advocate who actively develops programs to educate the community on the issue of food waste.

Find out more about where Chef Mitch Vanagten works.

Hometown: London, United Kindom

Buntha John Oung is an ambitious culinary graduate with FOH management and BOH experience and looking to share my passion and utilize my exceptional work ethic to make an impact on the Food and Beverage industry. Takes the direction well and looks each day as an opportunity to learn and improve my craft.

Find out more about where Chef Buntha John Oung works.