Jose Vazquez was born and raised in East Los Angeles. He can vividly recall the commercial that he saw as a child that led him into the kitchen. His sister Lorena was a huge influence in the kitchen and alway creating cool dishes. At age 21 he joined the U.S. Navy where he cooked on Submarines and traveled the world eating amazing food. Upon his discharge, he attended culinary school and found work in restaurants and catering kitchens.
He soon became the Executive Chef of a boutique catering company, from there he went on to be hired as the Chef of Catering for James Beard Recipients, Chefs Jon Shook & Vinny Dotolo. Working for them was not only an amazing learning experience but a great accomplishment. Still wanting to work on his skills he continues to work with 2 Star Michelin Chef Josiah Citrin of Melisse on catering events.
Now Jose has come full circle, he wants to show the world that a guy from the neighborhood can do well and then come home. He is committed to using true local vendors and showcasing what he calls west side food with an east side flair.
Shruti Patel grew up in a very eclectic food environment, which was a strong Indian heritage, peppered with Spanish cuisine. Her earliest memory of working with foods when she was about 5 years old, sitting on the front porch in India with her grandmother shucking Peas that had been bought fresh that morning from the fruit and vegetable vendor that came by every day.
Since that early memory, food has always been a constant, the one thing that has made her happy, and what she has turned to in goo times and bad.
Now, as she has grown into the Chef that she is today, thinking and living food has helped mold her into the competitive and strong woman she is today, on and out of the kitchen.Always on the hunt to better himself, he teamed up with Chef Shruti Patel of Rangoli Food through Color &
Chai Wallah where they competed and won on the Cooking Channel's own,
Farmer's Market Flip.