Bryan M.
American, French, Mediterranean, Fusion, Mexican
Background CheckedStarting at per visit
I am the founder and chef behind April Mae’s Catering, where I create private dining experiences, events, and custom culinary menus. My cooking blends classic French technique with global influences, focusing on fresh ingredients, balanced flavors, and refined presentation for intimate dinners, retreats, and special occasions. I previously worked across multiple restaurants such as Fishing With Dynamite Cobis and Oasis where I received Michelin star–level training. I started as garde manger and eventually moved to Junior Sous Chef then CDC at, and now Executive Chef at my own catering company I love to feed people and have them smiling and happy while they eat.
Specialties
South Indian Cuisine
Asian Cuisine
California Cuisine
Californian Cuisine
Diabetes-Friendly
Dietary restrictions
Fusion
German Cuisine
Gluten-Free
Healthy Meal Prep
Heart-Healthy
High-Protein
Indo - Chinese cuisine
Italian Cuisine
Keto
Kid Friendly Meals
Kid-Friendly
Latin Food
Meal Delivery
Meal prep
Mediterranean Cuisine
Mexican Cuisine
North Indian Cuisine
Paleo & Whole30
Plan your Macros
Private Dinners
Vegan
Vegan friendly
Weight-Loss
WFPB Diet
WFPB expert
Experience
Lead Line Cook- Fishing With Dynamite
I worked across multiple stations at Fishing With Dynamite, where I received Michelin star–level training, starting on the raw bar before moving to garde manger and assisting on the hot line during high-volume service. I prepared crudo, oysters, and composed seafood dishes while supporting fish cookery and maintaining precise plating and seafood handling standards
Junior Sous Chef- Cobis
I worked as Junior Sous Chef at Cobi’s, where I received Michelin star–level training while focusing on scratch preparation, curries, seafood, and meat dishes. I supported kitchen operations through prep, sauce building, and managing complex flavor profiles in a fast-paced, high-volume environment.
CDC - April Maes Catering
I founded and operate April Mae’s Catering, providing private dining, events, and custom culinary experiences. I design seasonal menus that blend French technique with global influences, focusing on fresh ingredients, balanced flavors, and elevated presentation for intimate dinners, retreats, and special events.
Certificates
Food Handlers Card
Food Safety Manager
SerfSav Manager
Chef's Gallery
Service Area
This is the area in which Bryan M usually operates and takes booking in.
Starting at per visit