Sung Kim


Chef Sung is a New Yorker from Seoul, South Korea, that cooks globally influenced comfort food. She has been re-inventing classic dishes inspired by the city, and her travels. As a self-claimed “retired visual artist”, she fell into painting, but cooking chose her. She thinks cooking is the only form of craft that satisfies all of our senses, providing physical and emotional experience. Graduate of The French Culinary Institute (now International Culinary Center), she’s spent years training at some of the most acclaimed restaurant kitchens in NYC, including Michelin starred Gilt, and The Spotted Pig, Danny Meyer’s trattoria Maialino, and a RAW authority Pure Food and Wine. Her philosophy on cooking reflects these trainings. Since 2012, Chef Sung and her team have been building Food by Sung LLC, a chef driven private dining and catering company, focusing on hospitality, professionalism, and craftsmanship. Enjoyed by thousands, some of the happy clients and guests include Sarah Jessica Parker, Matthew Broderick, General Colin Powell, George Stephanopoulos, Wes Anderson, and Bill Murray.

Dana Klitzberg

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Rigatoni alla Norma: a classic Sicilian pasta dish

Dana Klitzberg has been educated in Italian cuisine over the course of 28 years spent visiting and living in Italy -- as a student, traveler, resident, and professional chef. She is, to date, the first (and possibly remains the only) female American chef ever to serve as Executive Chef of a restaurant in Italy...twice. Her depth of knowledge and understanding of cooking technique, Italian and Mediterranean cuisine and its flavors and history, and restaurants and the service industry in general, have been honed over the course of countless hours spent in professional restaurant kitchens, catering, serving clients as a private chef, teaching, traveling, writing, reading and studying food in all its forms. Chef Dana loves her work and views it as a pleasure, from which both she and her clients reap delicious rewards. Ms. Klitzberg's passion for great food was ignited at a young age, as her sweet tooth drew her to her mother's side in the kitchen, preparing desserts for dinner parties and family gatherings. Growing up in central New Jersey, she traveled frequently to her grandparents' farm in Pennsylvania, where she developed a taste for fresh, seasonal ingredients, working alongside her family to harvest fruits and vegetables. Visiting her other set of grandparents in NYC, she'd enjoy the distinct flavors of fried calamari in Sheepshead Bay, Brooklyn, and the classic New York deli in which her family would indulge, as well as trips to Chinatown and Little Italy for family dinners. Summer vacations in New England meant pushing out to sea on a boat to catch fresh lobster, or plucking the famously sweet wild blueberries in Maine. Years later, on an eye-opening high school trip to Italy, Dana forged a lasting bond with the cuisine, people, and culture of the Bel Paese. While at the University of Virginia, she spent a semester studying in Florence, where she took a series of private cooking classes that made an indelible impact on her, and would plant the seeds for her future career. Ms. Klitzberg also studied ballet, jazz, and modern dance for 25 years, and performed as a member of the Princeton Ballet II Company -- which taught her about timing and theatricality, things she would find helpful in the "theater" of the restaurant kitchen. Ms. Klitzberg began her cooking career at the renowned Italian restaurant San Domenico NY, and later moved to Rome, Italy. She spent 8 years in the Eternal City, furthering her restaurant career by cooking her way up to executive chef, collaborating with top Italian Michelin-starred toques, and honing her craft and her palate through travel up and down the Italian peninsula, and around the world. Simultaneously, she launched blu aubergine in 2001, to cater events among expats and teach cooking classes to visiting foreigners in Italy. Over the years and the course of her restaurant work, the company grew into a favorite catering company for international clients in film and the arts, as well as diplomatic institutions (foreign embassies, the American Academy of Rome), and governing agencies like the Rome-based Food and Agricultural Organization (FAO) of the UN. When she wasn’t behind the burners of Roman restaurants, Ms. Klitzberg was writing about them – as restaurant critic for various publications including the Time Out guide series, and 12 years as the sole Dining Editor and general contributor to Fodor’s guides to Rome and Italy. Dana now spends most of her time in New York City, and returns to Italy several times a year for extended stays, during which she continues to conduct classes and tours, cater, write about Italian food, and renew inspiration in her food-obsessed surroundings. Ms. Klitzberg enjoys the juxtaposition of the pulsating metropolis of Manhattan's diverse culinary offerings, with the perennial "pizza-and-pasta" food culture of Italy, where farm-to-table is not a trend... because it's always been a way of life. Ms. Klitzberg grew up in Princeton Jct., New Jersey, and holds a Bachelor of Arts from the University of Virginia in English Language and Literature. She received a professional degree in Culinary Arts from New York City's Institute of Culinary Education (formerly Peter Kump’s) in 1999.

Sachi Nagase


Sachi Nagase  burdock root with rice, grilled kimchi green onions, roasted black sesame seeds 2017 Sprouted Radish Supper Club at TechArtista


Sachi Nagase is an artist, chef, and pastry cook. She received her BFA from Washington University in St. Louis and has exhibited in multiple galleris including the Contemporary Art Museum St. Louis, Des Lee Gallery, and Front/Space. She received the Marsha Hertzman Blasingame Award in Printmaking (2016), the Ellen Battel Stoeckel Fellowship (2016) and the Caroline Risque Sculpture Prize (2017). She attended the Yale/Norfolk Summer School of Art (2016) and Mildred’s Lane Summer Residency (2017). Sachi’s work is influenced by her culinary practices, which include Sprouted Radish Supper Club, a collaborative dining experience she created with Katie Yun in the fall of 2016. She and Katie created an accessible fine dining experience--$12 multi-course meals that were rooted in their prospective East Asian-American backgrounds and reflected the smells and tastes they had lost from their childhoods. Sachi is currently based in Oakland, CA and works as a line cook and pastry cook at Octavia restaurant in San Francisco. She continues to run her cake business Sachi’s Cakes, and collaborates with Katie Yun to run their burgeoning artist collective, both/&.

Csilla Thackray


With her roots in Eastern European cooking and her Hungarian heritage, Csilla's approach to food is simplistic and seasonally driven. Her menu highlights many ingredients from local farms and co-ops around western PA. For Csilla, it's important to create a relationship between the farmers, the food and the consumer.

Angel Torres

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AngelTorres pescado y flor de calabaza 2017 Robalo con flor de calabaza, quelites, y calabaza/ Sea bass with squash blossoms, quelites, and zucchini

I was born and grew up in Mexico City. My first interest was audiovisual communication. At age 17 I started college at the University of the Cloister of Sor Juana with the intent to study that, but when I discovered that my school offered professional training in culinary arts I shifted course and began to study Gastronomy. In particular I was attracted to how you can travel and meet people with cooking, because I have always been interested in the social space that is made during and after the daily act of sitting at a table and eating with others. In my culinary training, I was initially influenced by French cuisine. As I have grown in experience, I have found it more important to go back to my cultural roots, in particular a strong interest in mastering mestizo cuisine and pre-Hispanic culinary techniques specific to the region of Oaxaca. Since graduating from culinary school I have worked in both French and Mexican style kitchens, and have continued to personally pursue my interest in mestizo cooking. I see the kitchen as a form of expression not only of gustos or tastes but also as a form of visual expression through colors, textures, and sounds that fill the body and soul. For me, cooking has to do with transforming fresh ingredients and highlighting aspects with different culinary techniques. I am inspired by sustainability like is found in the agricultural system of chinampas that founded Mexico City, and the impact that food from the chinampas has had on the social and religious systems of people.

Katie Yun


Natto, rice, quail egg, pickled radish, nest of green onion

Katie Yun is an artist and a chef whose work explores identity and its inherent politics. In 2017, she completed her BFA in Studio Art with a concentration in Printmaking from Washington University in St. Louis, along with a double major in Psychology and Brain Sciences. She was awarded the Eda L. and Clarence C. Cushing Memorial Prize in Painting in 2016 and the Peter Marcus Prize in Printmaking in 2017. Katie’s work has been shown in multiple galleries including the Des Lee Gallery, the Duet Gallery, and the Granite City Art and Design District Gallery in St. Louis. In the fall of 2016, Katie and Sachi Nagase founded the Sprouted Radish Supper Club, to create food experiences with roots in East-Asian cooking for diverse groups of people. The primary focus was to create an accessible dining experience– six courses for $12– and bring people from different communities together. Having fed over 200 people, Katie and Sachi create dishes around their need to rediscover the smells and tastes they have lost from their childhoods. Currently, Katie is based in Shelburne Falls, MA where she recently completed a printmaking apprenticeship with Wingate Studio in New Hampshire. She continues to host multi–course dinners which are "pay what you wish.” She will be working for Eleven Madison Park in NYC starting in the Spring of 2018.