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Our Kitchen Studio

12 Tomatoes creates vibrant and enticing food content and our space in downtown Edmonds is where it all happens. In our bright and airy space, our 12 Tomatoes chefs and content creators develop recipes and tell the stories that go with them (with some help from our photo and video team) for our audience of over 10 million home cooks to enjoy. 

Immersive Cooking Experiences

A cooking class at Table for 12 is more than a demonstration: it’s a fully immersive experience where you’ll learn, prepare, cook, wine, and dine. All under the guidance of one of our skilled chef instructors. You’ll meet new folks and be part of a culinary adventure that’s unique every night, and which culminates in a delicious 4-course family style meal you’ll never forget.

Chef Loren Larsen

Executive Chef

Chef Loren Larsen grew up in the Edmonds-Richmond Beach area. His grandmother and a few local haunts helped him develop a love of the craft and the connection that food provides.


After high school, Chef Loren moved to San Francisco, where he honed his skills between fine-dining establishments: Monks Kettle, Abbots Cellar, Clementine, Hog and Rocks, and Magnolia.  Chef Loren completed an Associate's Degree in Culinary Arts and Restaurant Management from California Culinary Academy in San Francisco, and was soon hired as a sous chef for the Golden State Warriors and later moved on to work with the three-time World Series Champion San Francisco Giants. Chef Loren enjoyed an eight-year career with Bon Appétit Management Company before launching his own consulting and private dining company.

Chef Loren joined Table for 12 as a Chef Instructor in spring 2023, and is now our Executive Chef.When he’s not cooking, Chef Loren is with his children and wife, the light of his life. He also enjoys boxing/kickboxing, running, a project on a sunny day, and every dog he's ever met.

Chef Justin DePhillips

Operations Manager & Chef Instructor

Chef Justin DePhillips was born and raised in Wilmington, Delaware, where he discovered his passion for the culinary arts at an early age. He attended the University of Richmond, briefly, to study computer science, but instead found himself drawn to the culinary arts. He completed an Associate's Degree in Culinary Management from the Art Institute of Washington in 2011.

After earning his stripes in the Washington, D.C. area (Equinox by Chef Todd Gray and Rogue 24 by Chef R.J. Cooper), Chef Justin moved to Miami, FL, in 2012 where he joined the José Andrés team as a part of the opening of The Bazaar at the SLS Hotel on South Beach. His culinary career and relationship with ThinkFoodGroup took off from there. 

Chef Justin remained at The Bazaar in South Beach for four years, rising through the ranks from line cook to sous chef. He left ThinkFoodGroup for a brief period in 2016, spending two years working with the Walt Disney Company’s Grand Floridian Resort in Orlando as a sous chef at Narcoossee’s, then Victoria & Albert’s, and was deployed aboard the Disney Dream cruise ship for seasonal menu changes at Remy. 

In 2018, he returned to TFG to open Jaleo Disney as the opening Executive Sous Chef. Three years later, Chef Justin was tapped to lead the opening teams for Jaleo and Pigtail in Chicago as the Executive Chef, and in 2022, was deployed to lead the Jaleo Las Vegas location in the iconic Cosmopolitan on the Las Vegas Strip. 

In 2023, after many years in operations, Chef Justin decided to step away from restaurants and start his own company, Justin Thyme LLC., as a private chef and consultant. Chef Justin joined the Table for 12 team as Executive Sous Chef in January of 2025. He is passionate about teaching and shares the belief of the great chef and philosopher Ratatouille, “Anyone can cook!” When he’s not in the kitchen, you can find Chef Justin hanging in the circus gym as an aspiring aerial straps artist, or adventuring outdoors with his loving partner, Cassie, and their German Shepherd.

Chef Torsten Hoyer

Chef Instructor

Chef Torsten Hoyer brings a certain je ne sais quoi to Table for 12; from his quick wit to his high-energy prep-time music selections to his wealth of culinary knowledge, we love having Chef Torsten as part of the team!

“As a kid growing up in France, food quickly became a central part of my life, and I started working in a restaurant at a young age. The passion never left, and after 20-plus years in restaurants, I now relish sharing my experiences and acquired knowledge with everyday chefs through @torstens_cuisine and @tablefor12edmonds. Food brings people together and keeps us humble, as the learning path never ends. And to quote our guru Anthony Bourdain: 'You learn a lot about someone when sharing a meal together.' So join me at a Table for 12 cooking experience and learn how to make a delicious meal that fosters connections, sparks conversations, and nourishes both body and soul.”

Chef Scott Sanders

Chef Instructor

Chef Scott is a Seattle native. His culinary career began when he was just a 14-years-old working at a local pizza joint. He quickly moved up the line at various fine-dining establishments before taking a position as House Chef at Cameo Heights, an exclusive Bed & Breakfast just outside Walla Walla. There, Scott discovered his love of multi-course tasting menus in intimate dining environments. This allowed him to focus on formulating unique dishes using local ingredients.

Most recently, Chef Scott worked as the Executive Sous Chef at The Marc in Walla Walla, where he focused heavily on tailored chef's table events and banquet-style tasting menus. He loved working with local suppliers to keep the food as fresh and farm-to-table as possible.

Chef Scott returned to the Seattle area and has fully embraced his PNW roots. When he's not keeping the party going at Table for 12, he enjoys boating, fishing, camping, and spending time with his family.

Chef Nico Caballero

Chef Instructor

Chef Nico has cooked his way from a gelateria in Boulder, CO, to a boulangerie in Strasbourg, France. Chef Nico believes that learning to cook is a fun sort of chemistry that takes creativity to thrive and heart to master. He's worked every station in the modern kitchen and believes in food as a unifier; a common facet in every life to be shared with all those around. So bring your family, friends, and neighbors, and let's cook!

See what 12 Tomatoes is cooking up!