Our Promise
We’re more than just chefs, servers, and event planners—we’re dedicated to bringing people together through food and thoughtfully designed events. Our diverse team draws from Italian roots and global flavors, creating dishes that go beyond exceptional meals to foster connection and community. Each menu is crafted with the freshest ingredients and personalized to reflect the occasion and our clients' unique tastes. We prioritize inclusivity, catering to all dietary needs so that every guest feels welcome. For us, it’s about more than just food. Whether for intimate dinners or grand celebrations, we aim to create experiences that build lasting bonds.
Marcelo Reyes
Founder & Head Chef
Meet Chef Marcelo, owner & founder of The Chef Book… Growing up between Chile & Italy, his journey began at just 15 when he stepped into a culinary school in Milan. There, he worked under the guidance of Michelin-starred chefs at Da Vittorio, setting the stage for a career that would take him across continents.
In London, Marcelo found his culinary voice—mentored by Chef Jean-Luc Mongodin and later immersed in the world of diverse flavors at The Arts Club, where he and his team crafted menus that resonated globally. Those years were more than work; they were a turning point, where he found the heart of his craft.
Now in Los Angeles, Marcelo continues to push boundaries, blending his South American & Italian roots with California’s vibrant food scene. Marcelo’s vision extends beyond his own story—it’s about unlocking the potential of the chefs he’s worked alongside for years. After years of witnessing the talents of his colleagues be overlooked in kitchens, following the orders of someone else’s menu rather than their own passions, Marcelo imagined something different.
He dreamed up The Chef Book, a place where chefs could showcase their true skills and clients could experience tailored, unforgettable meals. Whether it’s an intimate in-home dinner, weekly meal prep, or large-scale events, Marcelo’s goal with The Chef Book is to fuse the vast, unique talents of top-tier chefs into an experience that’s as diverse as the clients they serve. For Marcelo, this isn’t just business—it’s about giving chefs a platform to express their creativity and honor their roots while delivering the dining experiences people didn’t realize they could have.
Tim Klumper
Culinary Director ~ COO
Meet Chef Tim, a seasoned culinary artist whose journey began in Orange County, California. With over a decade of experience both in professional kitchens and at home, Tim's culinary story started with formal training in Cypress, California. From the very beginning, his passion has always been about more than just cooking—it’s about forging meaningful connections, nourishing those he serves, and letting his creativity shine through each dish.
Tim’s early career was shaped at Mead’s Green Door in Orange, California, where he refined his expertise in vegetarian and vegan cuisine, gaining deep insight into dietary restrictions. This foundation set the stage for his next chapter at Cucina Enoteca in Newport Beach, where he not only mastered the art of Italian cooking but rose to the rank of Junior Sous Chef, honing his leadership and culinary skills along the way.
A move to Los Angeles marked a new chapter, where Tim took on the role of Kitchen Manager at Wolfgang Puck’s WP24 at the Ritz-Carlton, L.A. Live. Immersed in the vibrant food scene, Tim expanded his repertoire to include Japanese, Chinese, and Korean cuisines, with a deepened appreciation for authenticity after living in Little Tokyo and even journeying to Japan for a culinary adventure.
Tim’s journey continued as part of the opening team at the Edition Hotel’s Ardor by Neal Fraser, where his focus on making seasonal vegetables the star of the show set him apart. His innovative approach to simple, fresh ingredients showcased his ability to elevate everyday dining experiences into something unforgettable.
Now, as an Executive Private Chef in Beverly Hills, Tim curates personalized meals for families, special events, and intimate gatherings, offering a culinary experience that goes beyond the plate. He thrives on creating memorable, tailored dining experiences that bring people together, blending his expertise with a personal touch that leaves a lasting impression.
Joseph Caldarella
Operations Leader and Brand Experience
Originally from Boston, Joe has spent the last 15+ years immersed in hospitality, working in some of the city’s most respected restaurants before bringing his talent and warmth to Los Angeles. What started as a move to pursue acting quickly turned into a love story with hospitality—from fine-dining hotel restaurants and classic steakhouses to cozy neighborhood favorites. Along the way, Joe developed a sharp eye for detail, a deep respect for genuine service, and a serious appreciation for great food and wine.
At The Chef Book LA, Joe is our Brand Experience lead and the heartbeat of the dining room. He oversees the service side of our events, making sure the beautiful dishes our chefs create are presented with elegance, ease, and a personal touch. Whether he’s orchestrating a multi-course tasting menu or flowing through a lively celebration, Joe’s calm presence, organization, and hospitality-first mindset help every event feel seamless and special.
Beyond the dining room, Joe is a key part of how Chef Book grows and evolves. He supports the hiring of talented new chefs, helps shape how our services are structured, and plays an active role in refining the client journey—from first inquiry to final toast—so every interaction feels intentional, warm, and on-brand.
Joe is proud to be part of The Chef Book LA as we continue to expand, experiment, and elevate what private dining can be—always with delicious food, personalized service, and unforgettable experiences at the center of it all.
Sebastian ‘‘Bash’’ Johnson
Private Chef, Choreographer, Experience Creator
Meet Bash—a chef who cooks like an artist, dances like he’s in the kitchen, and believes every meal should be an event. From luxury estates in LA to yachts abroad, Bash has wowed celebrities and food lovers alike with dishes that are as bold and unforgettable as his dance moves.
Bash’s culinary passport is stamped with flavors from California, the Mediterranean, Soul Food, Creole, Italian, Asian, and more. He’s a master at making healthy, organic, and globally inspired food—think vegan feasts, Paleo plates, gluten-free goodness, and desserts that are as beautiful as they are delicious. No matter your dietary needs, Bash will make you feel like a VIP.
His love for food started in the family kitchen, where every meal meant love, laughter, and a little bit of magic. Inspired by TV chefs and guided by his grandmother’s soulful cooking, Bash believes food isn’t just fuel—it’s a way to connect, celebrate, and tell a story.
When he’s not creating magic in the kitchen, Bash is lighting up the stage as a professional dancer and choreographer. He’s performed with legends like Mariah Carey, Kanye West, and Daddy Yankee, and brought his creative spark to shows like The Ellen Show and America’s Got Talent. Whether he’s choreographing a show or plating a masterpiece, Bash lives to inspire and bring people together.
For Bash, food and dance are all about joy, artistry, and making memories. Book him, and get ready for an experience you’ll never forget.
Claudia Conrad
Private Chef & Health Specialist
Chef Claudia’s journey in the kitchen started at fifteen, in a small restaurant in Pennsylvania, where she quickly learned that great food begins with heart, hustle, and respect for the little details. After formal training in classical French techniques at the Culinary Arts program in Punxsutawney and a formative chapter at the five-star, five-diamond Broadmoor Hotel in Colorado Springs, she followed her curiosity west, chasing new flavors, sunshine, and inspiration.
Now based in Southern California, Claudia is growing with The Chef Book LA as one of our newest chefs. She’s still learning our systems and style, but she shows up to every event with the best attitude in the room—eager to improve, open to feedback, and genuinely excited to take care of our clients. Her plant-forward, lectin-conscious approach and love for vibrant, nourishing food make her a natural fit for our health-focused, flavor-first experiences.
In the kitchen, Claudia blends her classical French foundation with modern California sensibilities: colorful produce, thoughtful textures, and dishes that feel both refined and comforting. From elegant gluten-free baking to bright, nutrient-rich plates, her goal is always the same—to make guests feel cared for.
What we love most about Claudia is her mindset. She treats every service as an opportunity to learn, support the team, and elevate the guest experience. Whether she’s assisting on a private dinner or helping prep for a larger event, she brings calm focus, warmth, and a quiet dedication that our clients can feel.
We’re proud to have Chef Claudia as part of The Chef Book LA family as she continues to grow her craft with us—one menu, one event, and one beautifully thoughtful plate at a time.
Sang Trinh
Private Chef
Chef Sang is a Le Cordon Bleu–trained chef with over 15 years of experience mastering global cooking techniques.
He specializes in Asian fusion—blending Vietnamese, Chinese, Thai, Japanese, and Korean flavors—with a modern French influence, and also brings expertise in Italian, American, Mexican, and California cuisines.
Known for his exceptional hospitality, Chef Sang excels in menu planning and sauce pairing, and is recognized for his intuitive understanding of guest needs through mindfulness and attentive care.
He is dedicated to creating unforgettable dining experiences that foster unity, peace, love, and laughter at every occasion.
“The best experience I’ve ever had...”
Charles K.
“Working with The Chef Book has been a great and fun experience. From pool parties to cocktail parties we have used The Chef Book multiple times and each time Marcelo made everything easy.”
Alannah H.
“We have used Chef Book LA for several events, and each of them have been a huge success.”
James H.