Celine Feezell is a classically French trained chef that worked around the valley for 8 years as a pastry chef before starting beignet babe. She wanted to start something that involved her French families roots and that also followed in the steps of the chef lineage in the family.

We are Cantaguas, a hand-crafted beverage organization that offers consumers a taste of the refreshing and traditional beverage “ Aguas Frescas”.These flavored drinks consist of fruits, vegetables, flowers, spices, and grains to name a few. When selecting flavors/ingredients, we take advantage of the fruits and vegetables available during a giving season. Many of the recipes have been handed down through the generations of women in my family before us, with our own modern twists to them.

Ricky Raschillo

OUR STORY Our story is one of perseverance from start to finish. We are an everyday family that has served our country and state the greater majority of our lives and all we wish to do is keep serving some more. We are faithful hard-working people and everything we serve you is with every bit of our hearts and souls. Cuties Lemonade and More is a food trailer/truck that serves up a variety of REAL fruit-flavored lemonades in Phoenix, Arizona. Every glass is made-to-order, carefully measured and fully fresh. Hand-selected lemons are freshly squeezed so you know you’re getting the real thing. Every liquid fruit retains its genuine flavor, pulp, and seeds; so you can see that it’s the real thing! A shake here, and a stir there, ensures the beverage is chilled and that the liquid fruit and fresh lemon juice are mixed to perfection. “When Life Gives You Lemons, You Make Lemonade”

Don Jose offers freshly cooked Mexican food and fast, friendly customer service. We take pride in preparing our meals from the freshest ingredients with authentic recipes. We also provide an outstanding catering service for events such as birthday parties, graduations, or other special occasions.

Ricky Raschillo

David Kravetz and Eileen Spitalny, friends since kindergarten, made a promise in high school to someday share their love for chocolate and brownies with others. David’s mother Nancy provided the recipe that is now used to bake neary 6 million brownies per year in 12 different flavors and shipped worldwide in attractive gift packaging.

Mark Priebe

Chef Mark Smith

Founded in 2012 by Chef and Owner Eddie Hantas, Hummus Xpress crafts custom-made Mediterranean bowls, plates and wraps, featuring marinated veggies, crisp greens, grilled meats, bright sauces, warm pitas and of course, an assortment of flavorful hummus selections! Pick your items and design your own colorful creation full of bright flavors and wholesome ingredients –– all made to order, and perfect for on-the-go.

My name is Jozhua D. Watson and I am a Phoenix native and the owner and tastemaker of Indulge Irresponsibly. I started Indulge Irresponsibly to provide a positive vegan food experience as well as to promote health, sustainability, and wellness throughout the valley of the sun and in less affluent communities. My plant-centric lifestyle started with a need to change my lifestyle to become healthier. At times, people don’t often see the potential health impacts of their decisions until down the road when things are often too late to change. I was pre-diabetic, had hypertension, had kidney issues, and was at a high risk for a stroke. All of this throughout my 20’s. With the transition to a vegan lifestyle in my late 20’s, I am healthier than ever and those health issues have reversed. With Indulge Irresponsibly, I hope to share my culinary experiences and delicious tastes with the world and challenge anyone willing to make the change to invest in more healthy and environmentally friendly habits, such as eating clean as well as preventative measures that require drive, faith, and optimism. When I am not baking, I am teaching Africana Studies and Gender Studies courses at Arizona State University in the School of Social Transformation (Dr. J. is my other hat). Outside of this, I love eating and trying out new vegan foods as well as participating in community initiatives that serve the greater good of humanity.

Chef Adam Rivera

My name is Tonya Saidi, and I’m a self taught Pie Specialist who started Mamma Toledo’s The Pie Hole in 2009 while still working in Real Estate. I started at Farmers Markets and have worked my way up to having a Storefront in Moon Valley and owning two Pie Truck Food Trucks.

Chef Orlando Parker

Executive Chef Patricia Hochhaus

Studied culinary arts in Rome and Florence, Italy, where she learned pasta-, bread-, and sauce-making from Italian chefs. She opened her scratch restaurant and pasta shop in Maui, Hawaii in 2012, and in 2017 moved her facilities to Scottsdale, Arizona where she continues to serve her fresh, from-scratch recipes. Her motto is, “If it’s not made with love, it’s not Italian food!”

Chef Maya Bartlett

Maya’s Cajun Kitchen is the home of the Vegan Po’ Boy! Chef Maya grew up in Shreveport, Louisiana eating Creole and Cajun dishes prepared by her grandmother and mother. Maya’s passion for food led to16 years in the culinary industry, and her passion for healthy living promoted her vegan lifestyle in 2016. After she came to realize that there was no Cajun food in Arizona, she became motivated to create her own Cajun twist on amazing vegan food. In 2018, she debuted Maya’s Cajun Kitchen, where she features a variety of classic Cajun dishes.

Chef Rebecca Tillman

Chef Carlington Carter was born and raised in Jamaica. He developed a talent for cooking at an early and with time has perfected his craft. He was the personal chef to the Jamaican Olympian and championship sprinter, Yohan Blake. He has now brought his talent to Arizona to tantalize your taste buds.

Jason & Amber Stanley

Chef Jimmy Li

The Press Coffee story begins in 2008 with Steve Kraus and wife Tram Mai who had a passion for great coffee.  Not finding the quality they were looking for, they decided to start a specialty coffee shop of their own.  Opening just months before the recession of 2008 Steve and his wife were tested from the very start.  Fortunately, their passion and commitment for making great coffee won the loyalty of their customers and kept them afloat. They were able to survive what was a difficult time for many much stronger and Press Coffee was born.

Chef David Miles