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2017 Chefs

Doug & Jennifer BiggsDJS_LOGO_rebuilt_HuntGrn&Burg_300– 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. Mom+and+Ali+-2

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 three, 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 a bakery and confections shop to showcase their many talents and creations.


Chef Alex MontoyaAlex – The Cave at
Ventura Wine Company

Chef Alex Montoya started off his culinary career at the young age of 18 at Spencer Makenzies Fish Co. He then moved to the old Zoe’s Café where he met and worked closely with Chef Christopher Beltran. Chef Beltran took him under his wing, and made him his private catering Sous Chef. From there, Chef Montoya picked up The Cave as a second job in 2013. He started under Chef Sheme Santiago and then under Chef Brandon Worrell. He worked his way up from dishwasher to line cook to Sous Chef. After working as Sous Chef for a year, he was promoted to Executive Chef in 2016. The Cave encourages their talented kitchen staff to be creative which has inspired Chef Alex. He has entered into multiple competitions during his time at The Cave and has won numerous awards for his famous Anti Griddle Frozen Custards. Alex has also been a winner at Fork It Over for two years in a row.


Vince Pillard – BLVD BRGR Co.


Head Chef Juliet Demirjianjuliet– Juliet, The Gourmet Girl

Juliet started in a family kitchen in Woodland Hills when stay home mother and founder Chef Juliet discovered her passion for food.  Her love for cooking and entertaining led her to the prestigious Le Cordon Bleu College of Culinary Arts where she was able to feed her passion for food and express her creative side.  Juliet takes great pride in using fresh, organic and locally sourced ingredients and we cannot wait to see what she brings to this event!


Chef David Raigoza – Brendan’s Irish Pub

BrendansChef David Raigoza is a self-taught chef who started in the restaurant business at the age of 14, and worked his way up from dishwasher to executive chef . He has been at Brendan’s restaurant for 31/2 years and is the single father of a four and a half year old son and a six and a half year old girlie-girl daughter. Chef David enjoys a challenge, like Brendan’s Whisky pairings, and is looking forward to the Fork It Over Girl Scout competition.   When asked what three things are always in his fridge, he replied, “Strawberries, blueberries, and milk”, for smoothies – sounds delicious.


Patti, Master Confectioner – Dottie’s Sweet Delights


Patty didn’t grow up making toffee. In fact, she began making toffee for Christmas gifts and other presents under 10 years ago. After she started giving the gift of toffee to her friends, they raved about it! One day she was asked by a friend if he could order boxes of toffee to give as Christmas gifts for his clients, and a business was born!


Sub Zero Ice Creamsubzero

Drawn to the idea of “customizable food”, Jerry and Naomi Hancock began their career by opening New York Burrito in Orem, Utah; giving customers complete control to create their own meal. But their passion did not stop there. They wanted to do more with desserts. With a background in chemistry, Jerry went to work to develop a method to freeze ice cream using nothing other than liquid nitrogen. Finding success, and a pretty cool way to eat a delicious treat, Jerry and Naomi opened their first Sub Zero Ice Cream and Yogurt in 2004. Since then, the company has become a regional sensation, bringing dessert goers around the world a delicious, cool, and sensational treat. Sub Zero Ice Cream and Yogurt can be found throughout the US and internationally in China and the United Arab Emirates, with plenty of franchise opportunities available.


BJ’S Restaurant & Brewhouse bjs

We are a team that lives to make sure you walk away happy.  To us, going out is sacred. We’re on a mission to deliver a great time in a place that’s as welcoming as the people who work here. With our roots in the fast-paced, quality-conscious world of Southern California, we believe that your experience at BJ’s Restaurant & Brewhouse should always exceed your expectations – and always be worth going out for.  We are so excited to share our creations using Girl Scout Cookies and bring a trophy home!

Mouthful Eatery943016_269744246506675_870296394_n

At Mouthful Eatery we focus on freshness and creativity. Our food should always inspire our guests and we will always challenge ourselves to maintain the highest quality. We are inspired by the cuisine of Peru but are not afraid to explore many worldly flavors.

Chef Jessica – Seasons Catering

Jessica HeadshotJessica has been working for Seasons since 2011 and is our Chef de Cuisine with numerous key roles on our team.  Before Seasons, Jessica worked at a variety of local restaurants after completing her education in Culinary Arts.  Jessica is very focused and goal-oriented in most every area of her life.  In 2016 Jessica registered for her first 5K and now she is training for her first marathon this Spring.

“I love a challenge.  To get better you must take on the challenges life puts in front of you.” 

One of the most challenging and rewarding responsibilities for Chef Jessica is in menu innovation.  At an 80’s themed industry event Jessica seasons logospent two weeks’ product developing Twinkies with a passion fruit filling.

When she is not working, Jessica may be training with a local running club, gardening, walking her dogs, or spending time with her husband Scot.