Pittsburgh native, Kim began cooking at a very youthful age. As a child, Kim enjoyed watching his father cook Frittata’s every Saturday as part of his weekly routine. He remembers waking up to the wonderful aroma filling the house. Growing up, Kim eventually took over the tradition. At the age of 14, Kim began working at the Ponderosa; he started at the buffet and moved up to working the grill. When Kim realized his dreams, he enrolled at the Pittsburgh Culinary Institute. During the summers, he interned at the Neville Wood Country Club. Kim graduated from the Le Cordon Bleu program at the Pittsburgh Culinary Institute in 2010. After culinary school, Kim was offered an externship with All in Good Taste where he broadened a variety of techniques and recipes while advancing to Sous Chef. In his current position as Head Chef , Kim meets the challenge of developing menus for a variety of occasions; from a small dinner for 12 to a large wedding for hundreds of guests. He enjoys the opportunity to create elegant dishes in a variety of culinary styles. Kim brings a touch of creativity for an enjoyable, fine dining experience.
Ben graduated from the University of Pittsburgh, then worked as a computer software consultant until 2008 when he decided to pursue his true passion for cooking. After attending Le Cordon Bleu Pittsburgh, he joined All in Good Taste in 2010, where he continued his education under the skilled mentoring of Bob Sendall. Ben’s attention to detail and customer relations skills from his earlier experiences are a true asset in his 2nd career. In addition to using these skills in the kitchen and at the client’s events, he also applies them to the procureing of all kitchen supplies and ingredients for the business. Ben is committed to handling the best ingredients in the best way to produce memorable meals and an outstanding event.
Marin started with AIGTP in 2017 initially working for Sendall Chocolates/Toffee Taboo. As time went on, she has become the lead event coordinator. This role includes organizing with our clients and their needs for their event, while making sure each event goes off without a hitch. With a background as a floral designer, she is utilized in many roles with the company including writing our weekly eblasts for our foods to go. Growing up with a mountaineer and backpacker as a father, she has a developed a deep love of the outdoors. When not at work, you can find her in the woods hiking or camping with her partner, Evan and dog, Abner; choosing a backcountry vacation over the beach any day. Marin is also an avid runner… need to keep it off being around all the fabulous food AIGTP makes!
Born and raised in Dublin Ireland, after college 1994, Jack got itchy feet and decided to broaden his horizons and moved to Boston. Jack’s career was mostly in the customer service side of the finance industry. During a summer vacation on Cape Cod in 2018, Jack met his singnificant other, a Pittsburgh native and a year later, packed up and moved again to Pittsburgh’s Mexican War Streets. After taking some time off from the rat race, it was time to return to work, but in a different capacity. Jack attended a summer event catered by AIGTP and thought, “this looks like a fun career”. That fall, Jack joined the team as Junior Event Cordinator. Jack has a passion for creative cuisine, interior design, gardening. Combining these passions, he helps clients realize their visions to create beautiful, memorible events
