Contributors

Our main contributors are a varied group of writers and producers with eclectic backgrounds.  Our mission is to provide informational content in a highly immersive and artistic manner.  Our contributors' creative approach and professional insight are indelible to this goal.

Ann Revoredo, Founder
Ann serves as Founder and Senior Creative Editor of LASates.com. Her photography, writing, and interactive design and development grace virtually every page of LASates.com. An applied Math and Statistics graduate from the University of California at Berkeley, Ann's versatile expertise in both the business and creative realm are amplified by her experience in web programming and content development. She is the co-owner of Special Defect Media, a multimedia production company. She loves anything and everything food. 

Michael Garber, Host
Michael Garber is an amateur home cook by night and a video editor by day. When he’s not hosting “The Secret Ingredient,” he is busy running 5th Wall Entertainment, a Los Angeles-based post-production company. Currently, Michael is obsessed with learning all the ways that he can make new and interesting foods in his apartment’s small-ish kitchen.

Bridgette Campbell, Host
As a former ballet dancer with the New York City Ballet, Bridgette graduated from UCLA's exercise physiology/fitness instructor program to become an ACSM certified personal trainer. Her favorite thing about food and cooking is connecting to her family, past and present. Bridgette lives in Los Angeles, where she enjoys cooking for her friends and family.

Brooke Weaver, Host
Content eating the same thing every day as long as it's fast, healthy, and cheap, Brooke works as a Microsoft-certified software engineer and approaches food with the intent to optimize. Thanks to Michael Pollan (Omnivore's Dilemma, In Defense of Food), Brooke discovered that everything they taught about food since the 60s has been based on spurious evidence, and the best judge of what she should eat is her own body. Since then, Brooke's at-least-4-pieces-of-Niman-Ranch-bacon-a-day habit seems to be working for her, and she's determined to share her new found joy in food.

Chef Matthew Antoun, Contributor
Matthew Antoun went to UCSD to get a degree in economics. After graduation, he moved to New York where he worked his way up from cook to chef at some of the countries' top restaurants. He eventually moved back to California to start his catering company, Modern Art Catering, where he serves clients ranging from large corporate events to celebrities, movie sets and private dinner parties. His style of food is modern American and often inspired by paintings from modern artists. You can check out his website at www.modernartcatering.com. Keep up with Chef Matt for great ways to spice up classic dishes and turn your parties into what everyone’s talking about!

Jenn Harris, Writer
A Los Angeles Native currently finishing her Online Journalism M.A. degree at the University of Southern California, Jenn is a food enthusiast, home cook, recipe guru and self-proclaimed kitchen maven.  She writes a weekly food column about her adventures in the kitchen and cooking on a budget for www.neontommy.com called The Food Chronicles. Her writing credits include Cosmopolitan Hong Kong, Ray Li China and Los Angeles Magazine. Jenn loves the Los Angeles dining scene and is always in search of new restaurants and food trends.  She is currently writing her own cookbook.

Dominic Riley, Writer
Dominic is currently completing a Master's degree in journalism from the University of Southern California.  After an extended stay in Paris in 2007, Riley began to realize his goal to spend his life traveling the world and writing about food.  He recently spent two months in Hong Kong writing food features and restaurant reviews for an entertainment monthly. Dominic currently writes an international foods column for www.neontommy.com and spends most of his time trying to find the best tacos and Asian cuisine in Los Angeles.  He credits his constant laughter for burning the many calories consumed in his search for the next best restaurant.