GLOBAL CHEFS & MANAGEMENT TEAM
Persian & Turkish Foods
Chef Alex Mosavi pours his Persian & Turkish influences into thoughtfully-composed and authentic dishes. Developed over many years, his food is bold, flavorful and perfect for a catering format.
Farm Stand Catering Co is the natural extension of Farm Stand Eatery, which was helmed by Chef Alex as the co-founder and executive chef, and served the El Segundo community for the last 10 years. Farm Stand Eatery received acclaim from Los Angeles Times, Zagat as top 10 new restaurants in Los Angeles 2006, The Daily Breeze, The Beach Reporter as Best New Restaurant in 2006, and Easy Reader News. Alex brings the same thoughtfulness and quality to Farm Stand Catering Co.
He also shares over thirty-two years of restaurant and catering experience with training by Jamsheid Vafaie, Chef of the Persepolis Celebrations, at the late Shah’s House of Iran in Beverly Hills. He then moved on to own and operate a group of family restaurants called Shamshiri. He stands for quality and never surrenders to short cuts as can be seen in Farm Stand Catering Co.
French & North African Foods
Guy Gabriele’s has owned and operated award-winning restaurants for over 40 years. Notably Love, & Salt, Los Angeles Magazine's pick for top 10 new restaurants for 2015, Cafe Pierre, Los Angeles Magazine's pick for top 75 restaurants, and Zazou restaurant, perennial Los Angeles Magazine pick. His passion for food was born when he was a child raised in Tunisia, immersed in French culture by Italian parents- a combination that can only be dubbed “the best of all food worlds”. It is what accounts for his ability to blend and separate what may arguably be the finest cuisines. Guy Gabriele studied not only the cuisines of the world, but the people who were at their forefront. He studied not only the flavors and textures, sights and sounds, but the thoughts and ideas from world famous chefs. In Farm Stand, Guy shares his talent to create world foods and deliver them in a very friendly and innovative way.
Italian & American Foods
Christopher Feldmeier began cooking as a child when he simply asked his mother to make breakfast and that spark grew into an undeniable lifelong desire to learn more. After traveling through Europe in his early twenties, Feldmeier returned to the United States and enrolled at the Scottsdale Culinary Institute in his home state of Arizona.
Searching for a richer food culture, Feldmeier moved to Los Angeles and worked four years as Sous Chef alongside seminal Los Angeles chefs Nancy Silverton and Mark Peel at the legendary establishment. In 2007, Feldmeier left Campanile to join Silverton in opening the Michelin-starred Osteria Mozza as the Chef de Cuisine for the first ten of this award-winning institution. With his mind set on opening a spot influenced by Spanish cuisine, Feldmeier and David Rosoff opened Moruno, a Spanish-influenced concept at The Original Farmers Market which received widespread acclaim from the renowned Ruth Reichl, former New York Times food critic and writer for Gourmet Magazine. Jonathan Gold of the Los Angeles Times, and Besha Rodell LA Weekly. In October of 2016, Moruno, unfortunately, closed due to matters beyond Chris’ control and took on a consulting role on the opening of Eataly in Boston with Joe Bastianich.
In September 2018, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach, and as contributing global chef to Farm Stand Catering Co. Feldmeier will work closely with Love & Salt owner Sylvie Gabriele to bring their shared vision for the Italian-inspired menu to life.
Sylvie Gabriele is the co-founder and executive director of Farm Stand Catering Co. Farm Stand Catering Co, which is the natural extension of Farm Stand Eatery. Helmed by Sylvie , Farm Stand Eatery, a well-loved neighborhood restaurant served thoughtfully-composed, non-GMO, and organic cuisine to the El Segundo community for the last 10 years. Farm Stand Eatery received acclaim from Los Angeles Times, Zagat as top 10 new restaurants in Los Angeles 2006, The Daily Breeze, The Beach Reporter as Best New Restaurant in 2006, and Easy Reader News. Alex brings the same thoughtfulness and quality to Farm Stand Catering Co.
She is also the owner of Love & Salt, a Manhattan Beach restaurant that serves Italian cuisine with a distinctly Southern California personality. Under Sylvie's seasoned leadership, informed by her 30+ years of experience in the restaurant industry, Love & Salt was named one of Los Angeles Magazine's "Best New Restaurants" in 2015. Sylvie, who has an M.B.A. from Loyola Marymount University, opened Love & Salt with her father, Guy Gabriele, in November 2014 in the space that formerly occupied their beloved Café Pierre, a SoCal icon and institution in the community for nearly 37 years. In addition to Love & Salt, Sylvie also oversees the management of Zazou in Redondo Beach alongside her father. She simultaneously owned and operated Farm Stand Eatery in El Segundo for nearly 10 years.