Sasha cites Emeril and her Italian family as her culinary influences. Her cooking highlights Italian fair with California flavors -- each meal is an explosion of seasonal flavors. Bites: Oysters Hama Hama Blue Pool Oysters I Pickled Daikon Mignonette I Radish Leaves I Champagne Wild Grain Cracker Barley I Grains I Yellow Sweet Potato I Beet Cured Sauerkraut I Cilantro

Kryssie turns Filipino home cooking on its head, transforming traditional dishes using modern techniques and California flavors. Catch her "For The Love Of Food" Filipino pop-up series which celebrates the best of the seasons. Bites: Kare-Kare Tostada pulled short rib | eggplant puree | green bean chimuchurri | soy-peanut dressing | micro cilantro Ube Tapioca Pudding mini pearls | coconut | toasted coconut curds

After running a beachside cafe in Oaxaca, Lynnette returned to LA and launched Superfood School. Through her yoga brunches and interactive workshops, she makes it easy to get more plants on your plant regardless of her diet. Bites: Mushroom Meatball Medley tomato basil | tex mex | coconut curry Cinnamon Raisin Flatbread plant-based | gluten-free

Shruti's earliest memory of working with food is sitting on the front porch in India with her grandmother shucking fresh peas. Her pop-up series Rangoli - Food Through Color celebrates Indian dishes with Spanish influence. Bites: Cauliflower Salad Cauliflower Trio | Anchovy | Pecans | Pepitas | Mint "Chips and Dip" Carrot Hummus | Coconut Labneh | Spiced Chicken | Crispy Naan

Lizzy’s culinary inspiration comes from her grandmother, her world travels, and her favorite restaurants. She specializes in beautiful, artisan avocado toasts and other California-inspired dishes. Prior to her ventures in food, Lizzy was a social worker. Bites: The Frida Avo-Kahlo grilled bread | avocado | lime | charred corn | queso fresco | cilantro | fresno chilis | smoked paprika The Kumquat grilled bread | avocado | kumquat | goat cheese | arugula | honey | olive oil

Chef Angelica delved into plant-based cuisine for the vegans in her life, and it transformed the way she cooked. Not willing to compromise her standards for taste, she serves flavorful farm-to-table plant-based dishes with an Asian flair. Bites: Mini Quiche Lorraine tempeh bacon | Tofu quiche | Masa Harina crust | Black salt Lemon Poppyseed Muffins Meyer lemons | coconut oil| poppy seeds | Flor di Sicilia

Afia hails from Ghana and shares her love and passion for the continent she grew up through her food. She loves taking traditional African dishes and giving them a modern twist. Bites: Ghanian Gari Foto Sauteed Cassava Flakes | Marinated Plantains | Cherry Tomato Cucumber Herb Mix | Chef Afia Green Sauce | Romain Lettuce Ancient Egyptian Molokhia Soup Molokhia Leaves Garlic Soup | Lemon | Shrimp | Beef | Spices | Heirloom Tomato | Pita Bread