Chef Owner / Butcher

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.


Store Manager / Head Butcher

Meagan Schneider was born and raised in New York.  With a fishmonger for a father and an avid home cook as a mother.  Her love of food and cooking started at young age, and she found herself spending countless hours with her mom in the kitchen.  In high school she had the opportunity to attend a vocational culinary school and it was at that point when she decided to pursue food and cooking as her career.

At the age of 18 she moved across the country to attend the International Culinary School at the Art Institute in Santa Monica. Through school she gained her first experiences in whole animal butchery and before graduating sought her first industry job at McCall's Meat and Fish Co.  She initially joined the team in November of 2011 and has worked for McCall's for over 5 years, she now serves as the general manager.


Head Baker

Stephany has always enjoyed making things with her hands which led her to an interest in the culinary arts.  After high school she attended the International Culinary School at the Art Institute in Santa Monica where she earned a degree in Baking and Pastry Arts. While studying there, she discovered her love for bread baking.  Upon graduating, she attained a position in the savory kitchen of the beachside Jonathan Club.  After spending some time there, she realized that her true calling was in the pastry kitchen which ultimately led her to McCall’s in 2016, where she focused her career on bread baking.  Stephany enjoys spending time outside of work keeping her hands busy by crocheting, making cakes, and spending time with her husband and young son.


Pastry Sous Chef

At the age of four, Cristina’s family moved from the countryside in the desert of Jalisco, Mexico, to Los Angeles.  Her mother had a passion for cake decorating, and as a young child Cristina would often be in the kitchen with her mom, watching and assisting in any way she could. This sparked her interest in culinary arts, and once she reached high school she got a chance to assemble her first solo cake.  She took her interests to the next level and joined a program called the FCCLA.  There she competed in a cake competition with other local high school students and placed 1st. Eager to continue her education, she moved to Denver, Co. to study Baking and Pastry Arts at Johnson & Wales University.  After graduation, she came back to L.A. and joined the pastry team at Milo & Olive where she had the opportunity to learn from and work alongside local baker Zoe Nathan.  Since then she has put in time at various other local bakeries and has now been part of the McCall’s team since 2015.