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 local animal proteins translates to Klean where integrity in the food is our number one value.
Born in Mexico City and raised by her mother, Faby came to the U.S at the age of 10. She has been cooking authentic Mexican food her entire life, but it wasn’t until she moved to the U.S that she discovered her love for all types of cuisine. Because of this, she is able to mesh flavors of all cultures to create wonderfully diverse Klean meals.
CLIENT RELATIONS MANAGER
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.