VIP ticket includes unlimited food tastes, 3 drink tickets, first priority for VIP demo sign up, early entry to event at 3 pm, exclusive VIP gift bag, priority parking (2:45-4 pm)
Amanda Callis & Lindsay Barker, Co-bar directors, Momed
As Co Bar director, at Momed Atwater Village, Amanda brings her expertise in all things industry and craft cocktail related. Amanda an East Coast native started her career in the restaurant industry at the age of 15. Amanda continued to pursue her passion and career in the industry and joined notable restaurants over the years. Making significant strides in her career by focusing on customer satisfaction. Now located in Los Angeles, CA, Amanda has taken advantage of the cities diversities, excitement for new things and overall attitude to trying new drinks. You can now find Amanda at pop-up events on the Eastside or behind the bar at Momed creating new cocktails to match your mood with her partner Lindsay Barker.
Born in the Bay Area and raised in the deserts of Arizona, Lindsay has enjoyed fourteen years working in hospitality. Moving to Chicago in 2012 and residing there for five years has given her the insight on how to truly make a restaurant great. She is currently rounding off her third year behind a bar and is now making the leap to Bar Director at Momed with her partner in crime Amanda Callis. With a passion for creativity and a desire to design a bar program with the strength of femininity, she looks forward to what the future holds at Momed.
Chef Hunter Pritchett, Executive Chef, Melody
Previously in Denver, Colorado, Hunter was the Executive Chef of Luca d’Italia, designing a menu focused on contemporary and seasonal Italian cuisine. He then decided to pack up years of fine dining experience (Denver, Vermont, Las Vegas and London) and came to Los Angeles for the sunshine, farmer’s market culture, and healthy restaurant scene. Here in LA, Pritchett has worked at Jon & Vinny’s Son of a Gun, Waterloo and City, and the farm-to-table juggernaut Mendocino Farms. On creating Melody’s menu, Hunter says, “It’s an approachable mash-up of two amazing coastal regions: the sleepy, sunbaked French Riviera, filtered through the farmers markets of Southern California and the vibrant culture of LA.
Kellie Norris, Lead Bartender, Genever
Kellie (or Kelso as she’s known to friends and family) was bitten by the hospitality bug at a young age. Both of her parents worked in restaurants when she was younger and she was immediately drawn to the energy, camaraderie and puzzle solving aspect of the business. She moved to NYC after school and dove right into the thick of it. She’s incredibly grateful for all of the information that was readily available to her through working in some of the city’s best establishments - learning about wine from Belinda Chang, Carson Demmond and Andre Hueston Mack while at The Modern, diving into cocktails with Sean McClure while at Craft, and then continuing to get more involved with the cocktail scene at The Raines Law Room under the ever watchful eye of Meaghan Dorman. She continued to delve deeper into cocktails by taking on a bar manager position at Sweet Chick, where she worked alongside Anthony Sferra to open both the LES location as well as the newer Los Angeles spot. She briefly left the industry to experience life on the other side of the bar, working with select Diageo brands. While there she assisted with bar training and creating cocktail menus for her accounts. She and her husband Frank relocated to Los Angeles in the Spring of 2017. Most recently she was the Bar Manager at Tintorera in Silverlake. When she’s not at work you can find her geeking out over music, comedy, and wine and spirits history. She’s also incredibly fond of her two rescue cats, Bruce Wayne and Barry Allen.
Chef Brandon Parker, Spread Mediterranean Kitchen
Brandon Parker is the chef/co-owner of Spread Mediterranean Kitchen, which he opened in 2016. Working alongside his business partner, Daniel Coury, the two childhood friends created a restaurant that strips away the dining experience to its very core. Spread features bright, vibrant dishes that showcase ingredients from California's Mediterranean Climate. With experience in almost every aspect of the food & beverage industry, Brandon has worked with food and beverage teams in Japan, Singapore, Hong Kong, New Zealand, The Philippines and the Americas. Prior to opening Spread, Brandon founded a hospitality consultancy company. Prior to that, he's held management positions at Forbes Travel Guide, The Peninsula Beverly Hills & Bacara Resort & Spa. Brandon is inspired by chef's like Dan Barber, who dedicate their careers to taking better care of the land we live on.