Chef Sandy Ho is a pop up chef and menu consultant to establishments worldwide. This year her pop up and featured menus have been hosted in destinations such as Pikulece in Croatia, Lucca in Turkey and Fortgreen in Australia to name a few.
She’s spent the past 3 years sailing and cooking in the Mediterranean amongst many other locations enriching her persistence to learn from chefs and food makers all over.
Her recent time in Istanbul with restaurant Lucca in the trendy neighbourhood of Bebek, saw her mash up Turkish street food and dishes from her Vietnamese heritage, stirring a piquant school of thought for the curious.
Chef Gregg Drusinsky spent over a decade working in Fine Dining restaurants in NYC. Lupa, Casa Mono, and Le Bernardin were formative cooking experiences where he developed a passion for creating beautiful food experiences. He later found his voice as the Culinary Director for such brands as Seamore’s, Sakara Life, and Neuehouse. Gregg moved to Los Angeles two years ago on a consulting project and immediately became inspired by the ingredient driven cooking and began working on Shuk.