"CHEVEN" Hollywood's Hottest Culinary Mastermind - Food & Beverage Magazine

“CHEVEN” Hollywood’s Hottest Culinary Mastermind

A look into the life of Chef Keven Lee

CHEF KEVEN LEE A.K.A. “Cheven”

Recognized as Hollywood’s hottest culinary mastermind. Cheven specializes in internationally inspired cuisine with a focus on a modern farm-to-table approach. His creations are described as an eclectic version of Classical French Mediterranean with strong Pacific Rim and Asian influences.

6The presentations are simply breathtaking. He began his career as “Cheven” at the famous Hotel Del Coronado in beautiful San Diego, California at the Prince of Whales Restaurant.

Shortly thereafter, he was asked by the Director of Food and Beverage to take over the Executive Chef position at La Chandelle Restaurant at the Reflection Bay Golf Club in the upscale development of Lake Las Vegas. It was there that Cheven realized his amazing talent for catering. Dell Webb’s Sun City Anthem in South West Las Vegas is home of the “Diamond in the Rough” Trumpets Restaurant and Anthem Catering. With panoramic views of the city lights, Cheven was invited to join a new power team to change the name of catering in Las Vegas forever. While running a fine dining restaurant, Cheven organized Weddings, Bar Mitzvahs, corporate events, Wine Dinners and extravagant galas for as many as 2000 guests at a time. From plated to buffet, there is no challenge too great for Cheven.
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In the later part of 2005, Chef Keven was asked to take the position as Celebrated Chef of the mobile Four Star renowned restaurant Lutece in the world famous Venetian Hotel voted in the Top 100 Hotels and Resorts. Here Cheven created eclectic culinary masterpieces as he developed an even more intense passion for his craft while serving only the finest of jet fresh fish, organic fruits and vegetables, and free range meats garnished with the wild wonders of the world of herbs, spices, oils and vinegars. Cheven was known for inviting guests into the kitchen to share the gallery of flavors he had created. Cheven then moved to Costa Rica to join The Sanctuary Resort and Spa as Director of Culinary Operations bringing a Five Star approach to Central America. While raising his own meats and gathering the daily local fresh catches and handpicked produce, he created world class cuisine, once again with little staff and challenging working conditions.


” Cheven’s driving and motivational force is his dedication, commitment and “A Matter of Taste!” In 2006, Cheven returned to Southern California where he took the role of the Corporate Executive Chef for Syndicate Hospitality and Velvet Rope Events. This was Cheven’s introduction to the Hollywood elite where his eclectic cuisine was welcomed by inviting palates. Having orchestrated some of the most extravagant galas and high profile events, Cheven was yet again introduced to another realm of his talents.

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Currently, Cheven owns and operates My World on a Plate catering and events based in Hollywood, California. Together with his younger sister and business partner Robyn; the two are a highly motivated dynamic duo. My World on a Plate has become one of “THE MOST” sought after catering teams in Southern California. Their work has been appreciated by highly respected charities, organizations, retail venues and Hollywood Icons such as Westime, Luis Vuitton, VERTU, Arnold Schwarzenegger, Michael Nobel, Jimmy Fallon, Lady Gaga, Johnny Galecki, Tyrese, Kirsten Lea, Charlotte Ross, LA Kings, Wayne Gretzky, Sylvester Stallone, Manny Pacquaio, After School All Stars and March of Dimes…just to name a few. My World on a Plate has also had the pleasure of catering events for television shows and productions such as Family Guy, So You Think You Can Dance, A Chance to Dance, Pretty Little Liars, My Fair Wedding, Oprah Winfrey Network, 20th Century Fox, American Idol and more. Over the past few years, they have also participated in several major productions such as Sundance with Sapphire Chase and Grey Goose, EDC with Insomniac and Live Nation in addition to major production build outs at Coachella and Burning Man.7



Recently, Cheven debuted on Food Network’s “Cutthroat Kitchen” and “Around the World in 80 Plates” on the Bravo television network. Cheven and My World on a Plate were also featured on 3 episodes of My Fair Wedding and CELEBrations with David Tutera, Fox 11 News, KTLA in addition to being featured in Luxe online magazine, Rising Hollywood, 944 Magazine, and the LA Times.



“As the client list continues to grow…so does the creativity”…says Cheven.

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Dynamic Bother/Sister duo:

936839_280984162038430_741458325_n Chef & Robyn copyBusiness partners “Cheven” & Robyn lee

The key to any successful business is confidence and commitment from the people that run it. Having been there for each other from the start (literally), Chef Keven and Robyn Lee represent two business partners who have formed an unmatched level of trust and dedication, fortified by their special bond of brother and sister.

Growing up, Keven and Robyn were always close. With only five years between them, they found quite a bit of commonality in one another. Both being very ambitious and passionate it was to no surprise that they would wind up being one of Hollywood’s most dynamic duos. Most say the apple does not fall far from the tree… Well there is quite a bit of truth in that. Keven and Robyn grew up in both a creative and entrepreneurial family. They are both the perfect combination of their parents. Their father, Ron Lee, is a world renowned artist and their mother, Jill Lee, not only managed her husband’s career for over 36 years and still does to this very day, but she also owned an operated a gourmet café within their establishment for many years. It is no wonder where Cheven’s gets his passion and talents for the culinary arts. They were always encouraged to strive for greatness, and there was no shortage of support or encouragement growing up.

Eventually, adulthood took them in two different directions. Keven headed off to the Culinary Institute of America in New York, while Robyn pursued a career in real estate and finance in Las Vegas. 


Chef Keven, who soon became known to many as “Cheven”, continued to follow his culinary passions around the globe, where he immersed himself in different cultures and challenged his skills by cooking in some of the most barren environments. His passion and dedication to excellence took him to numerous highly acclaimed culinary destinations where he was afforded unique opportunities to develop menus and organize extravagant events. Those experiences are what ultimately propelled Cheven to branch out and start his own company, My World on a Plate, in West Hollywood California in 2009.


Meanwhile, Cheven’s younger sister, Robyn, continued to excel in real estate, but was ready for a change. So she took a hiatus from her current job to help a former associate who had recently opened a restaurant. Within a short time, Robyn had truly understood her brother’s passion for the hospitality industry. It was about this time that Cheven mentioned to her that he was looking for a business partner to help build and run his new company. They both knew instantly that Robyn’s knack for business, sales and finance would be the perfect match to Cheven’s creative talents. 


Since then, Cheven and Robyn have grown My World on a Plate into one of the most sought after catering and event production teams in Southern California. Their work has been showcased at major retail venues, festivals, movie and television premiers, and highly regarded charity events.  Some of their clients include Louis Vuitton, VERTU, Arnold Schwarzenegger, Michael Nobel, Wayne Gretsky, LA Kings, Sylvester Stallone, Manny Pacquaio, After School All Stars and March of Dimes…just to name a few… 


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My World on a Plate has also had the pleasure of catering events for television shows and productions such as Family Guy, So You Think You Can Dance, A Chance to Dance, Pretty Little Liars, OWN Network, 20th Century Fox, American Idol and more. In addition to their impressive local clientele, they have also taken their team on the road and have participated in several major productions such as Sundance with Sapphire Chase and Grey Goose, EDC with Insomniac and Live Nation in addition to major production build outs at Coachella and Burning Man.



Recently, Cheven debuted on Food Network’s “Cutthroat Kitchen” and “Around the World in 80 Plates” on Bravo . Cheven and My World on a Plate were also featured on 3 episodes of My Fair Wedding and CELEBrations with David Tutera, Fox 11 News, KTLA and CBS in addition to being featured in Luxe online magazine, Rising Hollywood, 944 Magazine, and the LA Times. “As the client list continues to grow…so does the creativity, “says Cheven.


Though they may have playfully pulled at each other’s hair growing up as siblings, Cheven and Robyn now avoid pulling their hair out, knowing they have each other to rely on. The bond that the two owners share is what they contribute to My World on a Plate’s success.  Take it from Robyn— “I can’t express how lucky I am to not only work with a highly respected, extremely talented chef who is not only my business partner, but just so happens to be my brother. He inspires greatness in those around him, and it is nothing short of an honor to share this adventure with him”


For more about this dynamic bother/sister duo and the services of My World on a Plate, visit myworldonaplate.com.

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