Nathan McCall got his first kitchen job when he was 18.  Soon after, he moved from his home town of Fresno to Los Angeles where he attended the Le Cordon Bleu, California School of Culinary Arts in Pasadena.  While in school he began cooking at the Patina Group’s Café Pinot in downtown Los Angeles.  He then moved on to Sona Restaurant where he spent three years, half of that time as Sous Chef.  During the summer of 2007 McCall fulfilled his culinary dream by traveling to Spain to work in the kitchen of world renowned three Michelin starred restaurant Arzak.  Upon returning from Europe he moved to New York to work in Daniel Boulud’s highly acclaimed three Michelin starred Restaurant Daniel.  He then opened McCall’s Meat and Fish Company with his wife Karen Yoo in 2010.  They live in Los Feliz with their two children.

Owner, Pastry Chef

Chef Karen Yoo fell in love with the art of pastry and cooking while working as a graphic designer in Los Angeles.  She attended the Le Cordon Bleu, California School of Culinary Arts and graduated with top honors, while simultaneously working in the pastry kitchen of Los Angeles' landmark restaurant Campanile. Her next move was to Sona Restaurant, where she was promoted to head Pastry Chef.  From there she spent time traveling through Europe exploring the food culture. When she returned, she made the move to New York to work in the pastry kitchen of the famous three Michelin starred Restaurant Daniel, under Pastry Chef Dominique Ansel.  In 2010 she opened McCall's Meat and Fish Co. with her husband Nathan McCall.  Two years later they expanded their store to include a bakery and patisserie, providing fresh baked bread, pastries and confections.

Bread Baker

Born and raised in Southern California, Luis spent many hours in the kitchen with his mother as a young child.  After graduating high school, he landed a job as a pastry cook with Patina's Catering Kitchen.  This affirmed his interest in bread and pastry, leading him to seek further education at the Epicurean School of Culinary Arts.  He then spent three years at Hygge Bakery working under Chef  Henrik Graham.  There he learned the skills of producing authentic cakes, pastries and breads from Copenhagen.  He joined the McCall's team in November of 2013.