LA Underground Market
(Necessary to get in)
Our private events are held in secret, rotating locations , which are being emailed to members the night before, together with a password. This is to assure that only members can enter.
Every person has to sign up - even if a spouse or friend is bringing them! If we were to let someone enter, without having signed the waiver, it would make it a 'public event' and we'd be subject to potentially getting shut down.
You will find meat centric dishes, as well as vegetarian, vegan and gluten-free food.
The entrance fee is $ 10 and the food is $ 1-5
Favorite culinary member for July
Chef Jae Cho's style of cooking infuses Asian ingredients as well as techniques fused with his classical French techniques. Chef Jae received his training from from Hawaii, where he graduated at the top of his class, and apprenticed at top 5 star resorts around the Hawaiian islands. He then went on to further his specialty in baking and pastry arts at the Culinary Institute of America in Hyde Park New York, once again graduated at the top of his class. Chef Jae has since worked at top hotels such as the Four Season in Chicago, as well as four star restaurants such as LA Folie (San Francisco), Picholine (NYC) to working for Gordon Ramsay on his hit tv show Hell's Kitchen. Chef Jae has also taught as an instructor at one of the top cooking schools (New England Culinary Institute, VT), Le Cordon Bleu (Pasadena) to owning his own French bakery (Culver city), food trucks (OG Tempura truck, Onolicious Hawaiian BBQ truck). Currently he owns and operate a Hawaiian BBQ restaurant in the redwoods.
Budding chef Anna Soriano, has been cooking in the kitchen since she was a teenager. She’s been doing catering for quite a while too. After deciding she wanted to learn more cooking techniques, she enrolled in the world famous Le Cordon Bleu. After graduating and officially being a chef, she got a job at the Daily Grill in Burbank, while doing some catering on the side.
Self-proclaimed foodie, Allan Soriano has always had an adventurous palette. After helping start a food truck (and managing it as well), he’s always wanted to open his own brick and mortar establishment.