Partner / Creative Director

Antonio Diaz is an Emmy-winning and James Beard Award nominated filmmaker for the docu-series, The Migrant Kitchen, and Broken Bread with Roy Choi; and founder of the culinary publication and production company, Life & Thyme. For the past decade, Antonio has been at the forefront of food journalism by covering the cultural significance of what we eat across the globe through Life & Thyme’s transnational newsroom and cinematic storytelling. 

Antonio’s roots and heritage stem from Mexico but his true identity reflects the city of Los Angeles, where he was born and raised.

Partner / Executive Chef

Chef Casey’s palate reflects her childhood as a daughter of a Japanese transplant growing up in Los Angeles. After cooking across Australia, she opened Banh Oui, a Hollywood neighborhood eatery focused on the bright eclectic flavors of Los Angeles. In 2022, Casey was named a semifinalist for the Emerging Chef Category of the James Beards Restaurants and Chefs awards.

Her first kitchen job was working at Providence restaurant, where she fell in love with the elegance and sophistication of French and Japanese cuisine. She furthered her culinary education at Red Medicine, honing her understanding for aesthetic plate up and locally sourced ingredients. She continues to consult on menu design and recipe development while leading and expanding Banh Oui.

Partner / Director of Development

Born in Los Angeles to an Irish American father & Korean mother, David and his family traveled throughout Asia for 10+ years, attending international schools before returning to Los Angeles. 

David opened his first cafe, Triniti in Echo Park, followed by Kensho Hollywood, a Japanese inspired natural wine/sake bar & bistro. David founded kensho group in 2020, with its first project, RYKN a japanese ryokan-inspired boutique hotel + cafe and a Japanese-American bistro & sushi restaurant called KODO.

With a love for hospitality, design and storytelling, David is passionate about launching and operating culinary concepts with chefs while producing documentaries surrounding artisans in the industry.

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