More Chefs Participating in the Fork It Over Event – Get your tickets NOW before it sells out!

We want to announce that we have added more Chefs to the Fork It Over Competition…  This is getting so exciting to see the talent that will be creating edible masterpieces for you to taste and cast your vote.  Buy your tickets here now before we sell this event out!

Rob West,

Sub Zero Ice Cream & Yogurt Franchise Owner 

Rob has always had an entrepreneurial spirit, constantly looking for ways to invent and improve processes and products around him.  With experience in sales and business ventures, Rob brings an array of experience and ideas to this innovative frozen dessert concept.  What he loves best about Sub Zero Ice Cream?  It’s cold! Come try the amazing flavors that he will be creating!

Diana Campos

Assisted Home Health & Hospice Foundation

Diana is a branch manager at Assisted Home Health and Hospice. As a healthcare professional she has touched the lives of Assisted’s patients and their families by ensuring they receive the best care possible. She focuses on a comprehensive approach to meet the physical, emotional, and social needs of each client. Her exquisite team always places the wellbeing of their patients first and offers one-on-one personalized care up to 24 hours a day, 7 days a week.

As a chef Diana exhibits the same tenacity and dedication to food as she does for her patients. Derived from home-style cooking she has created an eclectic palate that can find bliss with any ingredients. Her passion and talent for cooking and will surely bring an array of taste and presentation to the event. Diana is ready for the challenge to take the other chefs on, and bring the trophy home to Assisted!

Jason Collis

Plated Events by Chef Jason

Jason Collis is the Chef owner of Plated Events by Chef Jason.  Collis’ major accomplishments include winning the Cioppino contest held at Brander Vineyards in Santa Barbara, launching a catering venture with Limoneira’s agritourism special event division and earning best martini bar in Ventura, honoring the past five years for his J’s Tapas bar.  While owner of Jonathan’s at Peirano’s, the restaurant was listed as a destination spot in state and national magazines such as Gourmet, Westwas and the San Diego Tribune.

Collis earned his culinary degree from Le Cordon Blue in Pasadena, CA, one of only 12 facilities world-wide.  He currently resides in Oxnard, CA.


Doug & Jennifer Biggs

DJ’s California Catering

For over 24 years, DJ’s California Catering has built a reputation throughout Los Angeles, Ventura, & Santa Barbara for providing prompt, dependable, award-winning services & exquisite food of the highest quality.  Every meal is prepared and serviced by our experienced, knowledgeable staff headed by Doug & Jennifer


Ali Davis

The Sugar Lab

The Sugar Lab specializes in custom cakes and mini desserts that look and taste great.

Owners and mother-daughter duo Kelly Shirk and Alison Davis created the Sugar Lab in April 2012 by blending two passions: sweets and science.  Kelly has had a passion for cooking and baking her whole life.  She owned a small café when she was 20 years old and opened a chocolate shop after family and friends repeatedly commented that she should sell her creations.

Alison has been baking with Kelly since she was 3, helping to mix the batter and licking the spoon when they were done. While obtaining her biology degree from Cal Poly, Alison’s passion for cake decorating flourished. It seemed like every week she was baking. As a member of Chi Omega, Alison made several cakes for the Make-A-Wish Foundation’s wish granting parties. After graduation, she continued to bake for family and friends with great success.  The pair decided to open up a bakery and confections shop to showcase their many talents and creations.

Chef Alex Castillo & Pastry Chef Lindsey Jensen

2088 Restaurant

Executive Chef Alejandro Castillo got lured into the culinary world when his passion for food was recognized at an early age. From the start of his career, Chef Alex learned to make everything from scratch at an authentic Italian restaurant by Harbor Landing. He continued to work at the finest establishments in the area such as Embassy Suites, Spanish Hills Country Club, Tutti’s, and Kristy’s in Malibu. Eventually he developed his own unique style consisting of fusion between California and Mediterranean cuisine.

With creativity, innovation, and detail, he places special attention on quality of products used, presentation, and taste. Alejandro’s philosophy and passion reflects the growing trend towards a healthier and down-to-earth lifestyle. Working with neighboring farmers to seek out the finest in regional and local produce is the essence of his cuisine. Chef Alex also holds a business degree from California State University Northridge.


Brandon Worell

The Cave at Ventura Wine Company

The Cave is a place for people to come and experiment with creating their own food and wine pairings. Our menu of small plates changes based on the availability of quality, fresh ingredients. You can always expect a variety of small plates that will satisfy different tastes and pair well with the wines available in the Cave.

Kati & Ashley

Kneady Bakery

Kati and Ashley, the 2 Baked Girls, have been best friends since high school. Like everyone else – they love movies, traveling, music, diners, Disneyland, their pets…and delicious treats. They’ve done several gifting suites, style lounges, and after-parties for the Emmy’s, Academy Awards, Grammy’s, Golden Globes, and the Sundance Festival, as well as multiple high-end celebrity private events, many charity fundraisers, and have done their fair share of custom gift baskets and themed parties.

Ricky Rossignol

Marriott Ventura Beach