Alexis Chong grew up in the California bay area and was taught at an early age to appreciate and experiment with unique foods, from abalone to sea urchin. At 15, she entered the restaurant industry as a dishwasher and a busgirl in Maine, then moved on to cook with a catering company in Portland, Oregon. She knew at this point that cooking was her passion, and decided to make it official by attending the Art Institute’s School of Culinary Arts in Seattle.

Alexis broadened her knowledge base and honed her skills while cooking at large institutions, including Holiday Retirement Corporation and Skamania Lodge in Washington. She then decided to move to Austin, where she cooked at the Driskill Grill and La Condesa before taking the helm at Sway. After leaving Sway, she took some time to find her next path, which led her to take on the position of Chef de Cuisine at Foreign & Domestic. She focuses on expert technique and using the best ingredients to create amazing food.

Chef Ludo Lefebvre is one of the most influential chefs in Los Angeles dining, pioneering and revolutionizing the culinary industry. After training in France for 12 years with the great masters Ludovic—or “Ludo”—Lefebvre came to Los Angeles to quickly be awarded prestigious Mobil Travel Guide Five Star Award at two different restaurants, L'Orangerie in 1999 and 2000 and Bastide in 2006. He then went to challenge the definition of what a restaurant is, by creating his uber-popular LudoBites concept, a multi-city restaurant tour.

Ludo now carries the flag for "refined"dining in Los Angeles with his restaurant Trois Mec, which has been named both Esquire and GQ Magazines list of Best New Restaurants and topped the list for both Los Angeles Magazine and LA Weekly. Additionally Trois Mec earned the top spot on Food & Wine Magazine's Best Restaurant Dishes of the Year for 2013.