Kat Turner, executive chef and partner of Highly Likely creates all-day community-centric restaurants serving great food, awesome coffee, hand picked wines, and epic cocktails. Sourcing from sustainable and local vendors, and inspired by her years of global travel, she is forever on a mission to provide guests with dishes that emphasize freshness and comfort, while giving them the sense that they are experiencing something new and unique. 

In all her free time she enjoys jumping onto your screen where you can catch her classing-up your favorite shows like Top Chef, Chopped, Beat Bobby Flay, Gastronaughts, and the Try Guys.

Born in Maui, Nik Ramirez first pursued a professional soccer career in Romania, playing for FC Petrolul Ploiești before turning his focus to the culinary world. He studied at Santa Barbara City College and began his career at Santa Barbara’s iconic Wine Cask in 2008.

Nik went on to refine his craft internationally, staging at 108 in Copenhagen, Gaggan in Bangkok, and a seasonal izakaya in Japan’s remote Iya Valley. He later spent four years in Bangkok, serving as chef de cuisine at both Dusit Thani Hotel’s 22 Kitchen & Bar and Hotel Indigo’s Char Restaurant & Bar, where he and his wife Ashley also welcomed their two children.

After returning to California in 2019, Nik joined Acme Hospitality before relocating to the Santa Ynez Valley. In 2022, he and Ashley launched Na Na Thai as a weekly pop-up at Bar Le Côte in Los Olivos, followed by the opening of their brick-and-mortar restaurant in Buellton in 2023—bringing authentic Thai street food to life in a vibrant, community-driven setting.

A nationally recognized chef and restaurateur, Brad Kilgore is the founder of Kilgore Hospitality Group and a leading voice in modern American cuisine. Born and raised in Kansas City, he trained at Johnson & Wales University before honing his craft at Michelin-starred institutions including Alinea and L2O in Chicago.

Kilgore went on to earn national acclaim with the opening of Alter in Miami’s Wynwood district, where his progressive, ingredient-driven tasting menus garnered multiple accolades, including Food & Wine Best New Chef and several James Beard Award nominations.

Today, as Culinary Director and Partner at the Concours Club, he oversees a growing portfolio of concepts spanning the U.S. and internationally, bringing a refined, globally influenced perspective to each project.