Katie Chong, Vanessa Chuang and Linda Sewnarain (left to right)

Katie Chong finished her culinary education at the Professional Culinary Institute in Campbell and has worked for The Village Pub, a 3-star restaurant, under the acclaimed chef Mark Sullivan, whom was awarded the prestigious Best New Chef by Food & Wine Magazine. 

Vanessa Chuang is a pastry chef, who also graduated from the Professional Culinary Institute with a degree in Baking & Pastry.  She helped open Tanglewood, a culinary destination in the chic and trendy Santana Row under Chef Roland Passot, who is the owner of La Folie and the Left Bank.  In addition, she worked at the Plumed Horse in Saratoga refining European desserts with an Asian flair. 

Linda Sewnarian graduated from the City College of San Francisco Culinary Arts School with a degree in Culinary Arts. She has trained in the college's student-run cafeteria and the Pierre Coste fine dining restaurant both in front and back of the house.

Picture courtesy of the Cupertino Courier Newspaper