JP Garcia
A Microsoft Certified Professional turned dynamic chef. JP started his culinary career at The Arts Institute of Michigan where he developed his fundamental culinary skills. While attending school he started to work in one of the well known Japanese restaurants in the area, Izakaya Sanpei which honed his ability to prepare meticulous Japanese cuisine specializing in sushi. He also worked at Eddie Merlot’s, a premier American steakhouse that serves prime-aged steaks and seafood. JP was able to juggle two restaurant jobs and being a teacher’s assistant for Chef Instructor David Koshizawa at the Great Lakes Bistro while in school, and upon graduation was on the presidential honor roll and garnered a recognition from American Honor Society. With his evolving culinary talent and skills he was able to launch his career as Sous Chef for Chef Takashi Yagihashi’s Slurping Turtle in Ann Arbor and held Managerial positions while spearheading the kitchen of Maru Sushi, Nippon Sushi and most currently Urban Ramen Detroit. Now you can catch him hosting dinner Pop-ups featuring Filipino inspired food with his lovely wife/pastry chef Jacqueline.

Jacqueline Joy Diño
A system and data analyst turned into a passionate pastry chef. Jacqueline graduated from The French Pastry School in Chicago under the teaching of French master pastry chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F. While in pastry school, she staged at Graham Elliot and Hendrickx Belgian Bread Crafter to hone her pastry skills. Upon graduation she landed a job at The Whitney in Detroit and started to put her learnings into practical use. Jacqueline went back to The French Pastry School and took Continuing Education class under the acclaimed Chef Stephane Glacier, M.O.F. She started a cottage food industry business Jacqueline’s cakes and pastries specializes in celebration and customized cakes. She also worked with the distinguished chef Takashi Yagihashi’s restaurant, Slurping Turtle in Ann arbor as a pastry chef where she imparted her skills by creating seasonal and special event desserts. She is currently working as a pastry sous chef at a renowned hotel and casino in metro Detroit.