OUR TEAM

Miko started his career at the Marriott and Ritz Carlton managing front of house operations and eventually diving in to the world of wine, becoming a Sommelier managing a multi-million dollar cellar. Miko then moved on to managing Michelin restaurants, a member’s only club, and a jazz bar, among other notable establishments in the Bay Area. Miko has always had a close relationship with food and truly lives the ethos 'food as medicine', co-founding VitaBowl, a plant-based foods company. His motto is to make the world a healthier place, one meal at a time.  

Jason was destined to be a chef from a young age. He grew up on his family's farm in rural Michigan. Harvesting wild strawberries, raspberries, asparagus and other vegetables, Jason learned what 'Farm to Table' really means. His appreciation for fresh, seasonal produce and passion for great foods shines through in every meal. You will feel the love with every bite!

As a native Californian, Liz grew up in a culture that fostered her love of food and cooking. She graduated from Le Cordon Bleu, Los Angeles with a degree in Professional Culinary Arts.  After working in several renowned L.A. restaurants, she became the Sous Chef in the Klean kitchen.  Now an expert in the Klean way of cooking, she is the well-versed, and always courteous, liaison between our chefs and clients.