Executive Chef Stephen Gillanders
Born and raised in Los Angeles, Chef Stephen Gillanders began his culinary training at the age of 15 when his mother saw an article for a teen cooking class at a local culinary arts school. He never looked back. After graduating high school, Gillanders went on to Los Angeles Mission College before transferring to the University of Nevada, Las Vegas, acquiring an associates and bachelor degree in Culinary Arts Management at both, respectively.
From October 27 through mid-January 2017, Chef Osaka will be the next visiting chef at Intro offering a unique menu of Italian cuisine utilizing Asian ingredients and flavors.
Jonah Reider is a cook, event curator and entrepreneur based in New York City. While at Columbia University, Jonah created Pith, a renowned supper club in his dorm room. Soon New York Post announced Pith as “The hottest table in town,” Food & Wine described Reider as “mesmerizing to watch at work,” and Ruth Reichl commented that his cuisine was “impossible to stop eating.” Reider appeared on Late Show with Stephen Colbert, where the host proclaimed the dessert Reider prepared for him “fantastic, delicious, unexpected.” Most recently, he was featured in The New York Times 30 Under 30, a series profiling young people experimenting in new forms of work, play, community and creation. Through Pith, Reider now develops pop-ups and events integrating dining into the realms of art, music, design and entertainment. Reider has an upcoming web series, “Nice Food For Not Much,” premiering in September 2016. Reider can be followed on Instagram at @PithNYC
Chef Aaron Martinez
Orange County, CA. native Chef Aaron Martinez graduated from the Arizona Culinary Institute in 2003. After graduation, he moved to Southern California and took his first cooking position at The Prado in San Diego, CA. In 2006, he transitioned into fine dining, opening Addison, the signature restaurant of the Fairmont Grand Del Mar as a Chef de Partie working under acclaimed Chef William Bradley.
Chef Erik Anderson
Erik Anderson’s culinary career blends his diverse experience and artistic spirit. Born and raised in Chicago, Anderson spent much of his childhood at his parents’ restaurant where he discovered his passion for experimenting with various ingredients and culinary techniques.
Chef Jessica Largey
Few people can say that they started cooking at the age of five, but Jessica Largey traces her culinary roots back to a popular breakfast dish. While watching her mom make scrambled eggs one morning, Largey took in every detail from preparation to cooking and decided to recreate the dish on her own the following morning. From that moment, she was interested in everything that went on in the kitchen and learned a lot from her grandmother, who was a very knowledgeable and accomplished home cook.
Chef CJ Jacobson
Orange County-born CJ Jacobson is the executive chef at Girasol restaurant in Studio City, CA which opened in July 2013. His craft is best described as ‘rustic-refined’ and revolves around a hyper-seasonal, local California ingredients, where foraging plays a main part in the flavor profiles that he creates in his kitchen.