Chef Ronnie Taylor
With more than a decade of experience in the food and hospitality industry, Chef Taylor has built his career in some of San Francisco’s most respected kitchens. After completing an externship at TAJ Campton Place and studying Culinary Arts at The Art Institute of San Francisco, he developed a deep passion for Japanese cuisine and culture that would shape his culinary path.
He began his journey at Ozumo Japanese Restaurant before becoming Chef and Kitchen Manager at Chotto Izakaya. Chef Taylor later refined his craft as Sous Chef at PABU and The Ramen Bar—renowned concepts by Michael Mina and Ken Tominaga.
Most recently, Chef Taylor served as Corporate Chef for the global tech logistics company Flexport, where he spent four years creating culinary programs for both growing startups and large unicorn companies such as Eventbrite and Flexport.
Jason Angeles
A natural connector and serial entrepreneur, Jason Angeles has spent over a decade building innovative dessert concepts across the Bay Area.
In 2011, he launched Frozen Kuhsterd, a beloved frozen dessert food truck in San Francisco. Two years later, he co-founded Sugar & Spun, a gourmet cotton candy company that grew to distribute nationwide across the United States and Canada. In 2015, he helped launch Hookt Doughnuts, which now operates as a permanent trailer in Mission Bay.
With IVSF, Jason combines his background in logistics, operations, and sales to bring together chefs, partners, and clients—helping produce unforgettable culinary events ranging from intimate private experiences to large-scale gatherings.
