CHEF KEVEN LEE AKA "CHEVEN"

EXECUTIVE CHEF / CEO

Recognized as Hollywood's hottest culinary mastermind, Cheven specializes in internationally-inspired cuisine with a focus on a modern farm-to-table approach. His creations are described as an eclectic version of Classical French mediterranean with strong Pacific Rim and Global influences.

He began his career studying at CCSN in Las Vegas under the helm of Chef Giovanni "Gio" Delrosario. Being inspired to take this livestyle to the limits Keven then went on to study at the renoun (CIA). 

The Culinary Institute of America in New York class of 1999. After completing the program he the moved to Switzerland and studdied European Chocolate and Pastry and European Culinary Arts. Upon Returning to the states his next stop was the famous Hotel Del Coronado in beautiful San Diego, California at the Prince of Whales Restaurant. Shortly thereafter, he was asked by the Director of Food and Beverage to take over the Executive Chef position at La Chandelle Restaurant at the Reflection Bay Golf Club in the upscale development of Lake Las Vegas. It was there that Keven realized his amazing talent for catering. Dell Webb’s Sun City Anthem in South West Las Vegas is home of the “Diamond in the Rough” Trumpets Restaurant and Anthem Catering. With panoramic views of the city lights, Keven was invited to join a new power team to change the name of catering in Las Vegas forever. While running a fine dining restaurant, organized Weddings, Bar Mitzvahs, corporate events, Wine Dinners and extravagant galas for as many as 2000 guests at a time. From plated to buffet, there is no challenge too great for Keven.

In the later part of 2005, Chef Keven was asked to take the position as Celebrated Chef of the mobile Four Star renowned restaurant Lutece in the world famous Venetian Hotel voted in the Top 100 Hotels and Resorts. Here he created eclectic culinary masterpieces as he developed an even more intense passion for his craft while serving only the finest of jet fresh fish, organic fruits and vegetables, and free range meats garnished with the wild wonders of the world of herbs, spices, oils and vinegars. Cheven was known for inviting guests into the kitchen to share the gallery of flavors he had created. Chef Keven then moved to Costa Rica to join The Sanctuary Resort and Spa as Director of Culinary Operations bringing a Five Star approach to Central America. While raising his own meats and gathering the daily local fresh catches and handpicked produce, he created world class cuisine, once again with little staff and challenging working conditions.

Chef Kevens; Now Know as "Cheven" driving and motivational force is his dedication, commitment and “A Matter of Taste!” In 2006, Cheven returned to Southern California where he took the role of the Corporate Executive Chef for Syndicate Hospitality and Velvet Rope Events. This was Cheven’s introduction to the Hollywood elite where his eclectic cuisine was welcomed by inviting palates. Having orchestrated some of the most extravagant galas and high profile events, Cheven was yet again introduced to another realm of his talents.

Currently, Cheven owns and operates MY WORLD ON A PLATE catering and events based in Hollywood, California. Together with his younger sister and business partner Robyn; the two are a highly motivated dynamic duo. My World on a Plate has become one of “THE MOST” sought after catering teams in Southern California. Their work has been appreciated by highly respected charities, organizations, retail venues and Hollywood Icons such as Westime, Luis Vuitton, VERTU, Arnold Schwarzenegger, Michael Nobel, Jimmy Fallon, Lady Gaga, Johnny Galecki, Tyrese, Kirsten Lea, Charlotte Ross, LA Kings, Wayne Gretzky, Sylvester Stallone, Manny Pacquaio, After School All Stars and March of Dimes…just to name a few. My World on a Plate has also had the pleasure of catering events for television shows and productions such as Family Guy, So You Think You Can Dance, A Chance to Dance, Pretty Little Liars, My Fair Wedding, Oprah Winfrey Network, 20th Century Fox, American Idol and more. Over the past few years, they have also participated in several major productions such as Sundance with Sapphire Chase and Grey Goose, EDC with Insomniac and Live Nation in addition to major production build outs at Coachella and Burning Man.

Recently, Cheven debuted on Food Network’s “Cutthroat Kitchen” and “Around the World in 80 Plates” on the Bravo television network. Cheven and My World on a Plate were also featured on 3 episodes of My Fair Wedding and CELEBrations with David Tutera, Fox 11 News, KTLA in addition to being featured in Luxe online magazine, Rising Hollywood, 944 Magazine, and the LA Times.

 

ROBYN MICHELLE LEE

Managing Partner / CFO

Robyn M. Lee joined the MY WORLD ON A PLATE team in June of 2010. Now, as Managing Partner and CFO, she is helping to build a culinary wonderland with her brother and business partner Keven Alan Lee. Inspired by her brother's passion for the culinary arts, Robyn has fallen head over heels in love with the hospitality industry.

At 18 years of age, Robyn realized her knack for finance. While attending the University of Nevada, Las Vegas she began working as a finance manager and loan agent for one of the most prominent real estate teams in Las Vegas. It was busy a few short months when Robyn was promoted to senior finance Manager/Loan Agent and began managing her own team of agents. After graduating from UNLV in 2002, she has worked in several business settings managing a staff nearing 200 employees while maintaining pools of investment portfolios totaling $150 million at a time. At the beginning of 2009, Robyn was named CEO of Capital Venture Investments, Inc., which is the platform and acting liaison for multiple investment teams that acquire investment portfolios nationwide.

Having an inspired entrepreneurial spirit and a strong background in finance, Robyn has developed a sound proficiency in all aspects of business management and leadership. Throughout her career, she has been heavily involved with event coordinating for gatherings such as business mixers and charitable events. This has provided her with experience and a creative attitude towards event planning, which led her into the hospitality industry. Although she had already developed a passion for that industry, having grown up around her parents' café in Las Vegas – she truly fell in love when she started working with Chef Keven. Working along side of him, experiencing his passion and enthusiasm towards cooking and the hospitality industry has inspired her to assist in taking MY WORLD ON A PLATE to unparalleled levels…

Among Robyn's other interests is music. She has been writing for 16 years and this has inspired in her a strong interest in the entertainment industry. Her creative spirit has been brought front and center and continues to grow as does the potential of MY WORLD ON A PLATE.