Chef Lauren Lawless - Flawless Cuisine
Chef Lauren Lawless, is a true southern Californian born and raised woman. Personal Chef, TV personality, author, and mother Lauren Lawless is an inspirational, innovative and determined new face in the industry. She got her break as a contestant on Master Chef Season 8 and has continued to impress everyone with her out-of-the-box cooking style. You’ll catch her cooking alongside with the best of them. Chef Lawless has been a celebrity guest judge at many festivals including the most recent 3rd Annual San Diego Mac N Cheese Festival, The Pacific Wine and Food Classic and many more. There is a reason why they turn to her for her expertise. She has a beautiful palette for taste, unique style of cooking and a joy for great food like none other. Be sure to keep an eye out for her cookbook soon to be released early next year. Chef Lauren Lawless, is a true southern Californian born and raised woman. This self-taught chef made her mark by being an unique and ever-changing chef for the modern consumer. Her upbeat, spunky, and positive attitude brings life and a warm spirit to the typical stress filled kitchen setting. She is definitely one-of-a-kind and is always keeping it exciting in the kitchen just as a true Andrew Zimmern alike, you’ll catch her chowing down on such things as eyeballs, intensities, tongue, snails, and yes-even bugs!
Chef Mark Blaauboer has over 25 years of experience in the Hospitality Industry as both a learner and teacher. His roles as Executive Chef, Director of Food & Beverage and Chef Educator have developed a style that embraces the pursuit of excellence by incorporating all the talent contained in a team.
Blaauboer has developed his skills holding positions with national companies such as Hilton, Doubletree, Stratton Resort and The Art Institute. He has also held leadership positions with independent Hotels such as Governor Morris, Signet and Colusa Casino. Mark is a Certified Executive Chef and Lead Practical Examiner with the American Culinary Federation and specializes in Food and Beverage Operations, Culinary Arts as well as Revenue Strategies.
Steve McGee is on his path to 30+years in the culinary field, since starting out as a dishwasher, prep cook, then working up to a line cook and banquet cook.
Steve honorably served for 5 years as the Executive Sous Chef at the San Diego Convention Center.
Before that 18 years with the Hilton La Jolla Torrey Pines as
At his present position, he is responsible for ordering,
scheduling, inventory, food cost, & menu planning, in events serving 15 people to 15,000 people from small tastings to large conventions.
Steve attended Mesa Jr College then went to CIA Greystone in Napa Valley,
"Food is life and I am very passionate about my job."