Aaron Gordon
Executive Chef
Aaron Gordon’s love for cooking began early, helping his mother and grandmother prepare for synagogue functions. By sixteen, he was already working in professional kitchens, gaining hands-on experience in several restaurants. In 2010, Aaron graduated from the Center for Kosher Culinary Arts and worked alongside one of his Chef-Instructors at Manhattan’s renowned 92nd Street Y. He later joined the culinary team at Shallots Bistro in Chicago, where he honed his skills in fine dining and catering.
Maayan Zimmerman
Executive Pastry Chef
Chef Maayan has always been enchanted by the magic of the kitchen. As a child, she loved watching her mother craft birthday cakes, sparking a lifelong passion for creating beautiful, edible art. After studying at the Le Cordon Bleu Cooking Hospitality Institute of Chicago, Maayan’s talent for crafting unique and delicious desserts led her to start a home-based business that quickly grew through word of mouth.
Gustavo Guzman
Chef de Cuisine
For Chef Gustavo Guzmán, cooking has always been about bringing people together. With more than three decades of culinary experience, he has built a career defined by craftsmanship, creativity, and genuine hospitality. Originally from Mexico, Gustavo's passion for food is deeply rooted in the traditions and flavors he grew up with, while years of professional experience have allowed him to master a wide range of international cuisines.