Chef Garrick Hisamoto is a SoCal native, who found his passion for cooking from the best chefs we all know and love: his mother and grandmother. After graduating from Le Cordon Bleu, Chef Garrick worked his way up in the kitchen and has trained under some of the most well known and talented chefs from around the world. After reaching his goal of Executive Chef and running the kitchen of some very well known fine dining establishments for many years, he made the transition to running dining and events operations for Fortune 500 organizations and major universities.

Chef Garrick has a rare background as he has extensive experience in both being a hands on chef AND managing end to end operations. This gives him the unique ability and real world experience to know good food and what it takes to make any event a success, big or small.

Chef Garrick loves to travel to continuously learn and draw inspiration to evolve his dishes. He most recently traveled to Italy, where he was inspired by the simplicity and authenticity of the cuisine. He loves testing new recipes in the kitchen and a good Old Fashioned.