Executive Chef Abel Rosas

Owner of Elena Catering

Enjoying over a decade of experience in the restaurant industry, Chef Abel Rosas has built a reputation for his private dining experiences, public event successes, and custom catered services with a passion for sourcing unique and high-quality products to create a treat for the senses. 

With an emphasis on creating memorable moments surrounded by loved ones, Chef Abel, originally from Oaxaca, Mexico, was inspired from his grandmother Elena's cooking style. He pays homage to his culture by delivering cuisine with the passion poured into family traditions while elevating the experience with modern techniques mastered from his classical training.

Each bite taken subtly builds the flavor profile enhancing the delicate balance of spices and natural ingredients to allowing each bit of the plate to be a collaborative star.  

Known for his private dining experiences, this critically acclaimed favorite chef indulges each guest with exclusive and bespoke menus in the comfort of their homes. Most recently, Abel has taken his Oaxaca street food concepts to the next level in featured events across the Midwest. 

Katie Oglesby

Edible Garden Designer, Health Coach + Owner, Katie Oglesby Kitchen Garden Design House

Katie Oglesby is an edible garden designer and certified health coach, and the owner of Kitchen Garden Design House, where she creates carefully planned kitchen gardens and edible landscapes that bring quality ingredients back into everyday life. Her work is rooted in the belief that cultivation can replace convenience, that food grown with intention, harvested steps from the kitchen, is worth building a life around.

Katie’s approach is rooted in the belief that the way we eat shapes the way we live. By designing gardens that support a true garden to table lifestyle, she encourages a return to meals built from real ingredients and shared in meaningful settings. The greenhouse dinners are an extension of that philosophy; a way to slow down around a meal crafted with skill, rooted in the season, and shared at one table. They are a way to experience what intentional food, shared at one table, can create. These evenings are hosted not as events for entertainment but as a return to what makes a meal meaningful: food prepared with care, rooted in the season, and offered in a setting that invites real connection.