Ronnie Taylor
With over 10 years of food and hospitality experience, Chef Taylor has worked in some of the most prestigious restaurants in San Francisco.
After an externship at TAJ Campton Place followed by enrollment at The Art Institute SF to pursue Culinary Arts, he decided to dedicate his craft for his love of Japanese cuisine and culture. He began his journey at Ozumo Japanese Restaurant in SF, became chef / kitchen manager at Chotto Izakaya, and finally Sous Chef at Michael Mina & Ken Tominaga’s Pabu and The Ramen Bar.
Most recently, he was a Corporate Chef for tech logistics company, Flexport. With 4 years of hands-on experience with small start-ups to large unicorn companies, such as Eventbrite & Flexport, Chef Taylor can facilitate any needs your client is looking for.
Jason Angeles
A born networker and serial entrepreneur, Jason Angeles has launched several dessert concepts in the Bay Area.
In 2011, he launched Frozen Kuhsterd, a successful frozen dessert food truck in San Francisco. In 2013, he co-founded Sugar and Spun, a gourmet cotton candy company with distribution across the United States and Canada. In 2015, he co-founded his recent project, Hookt Doughnuts, now a permanent trailer in Mission Bay (San Francisco).
For this new venture, IVSF, Jason takes his logistics expertise and sales background to help book and execute small to large scale events.
