OUR CHEFS

David Linn

Founder

Chef David’s love for cooking began as a child in the suburbs of Detroit. Every Sunday, his entire family would gather at his great grandmother’s house for a big Sunday dinner prepared by his great grandmother, grandmother, aunts and cousins. 

The whole family would sit down for an Italian-American dinner, and young David loved being in the kitchen learning alongside his family matriarchs, where his love of cooking was born.

While working in NYC, he took classes at the famed Culinary Institute of America. Later, he participated in the Disney Internship Program as a sous chef, helping assist in prep for various visiting celebrity chefs including Chefs Norman Van Aken, Allen Susser, Emeril Lagasse and Anthony Bourdain. 

After moving to Orlando, Chef David opened a very popular area food truck, Uber Good, dishing out his take on American classic fare.

David has led numerous private chef dinners, cooking classes and most recently launched Carmelina Catering, named after his grandmother Carmelina, to bring his love and knowledge of fine Italian and Mediterranean cuisines to the central Florida community.

Tako Sakairi

Co-Founder

Chef Tako is a self-taught cook whose passion for food started in high school and grew into a lifelong journey of experimenting, learning, and perfecting flavors.

Drawing from his Korean and Japanese heritage, Chef Tako bring a natural appreciation for bold, balanced, and authentic Asian flavors. 

At the same time, he loves stepping outside of tradition, creating dishes from all cuisines and blending influences to craft something unique for each event.

For Tako, catering is more than just preparing meals — it’s about storytelling through food. Every dish is a reflection of culture, creativity, and connection, designed to bring people together and turn gatherings into memorable experiences.

Julia Griffiths

Managing Partner

Prior to joining the Carmelina’s team, Chef Julia attended the University of Utah and graduated with honors from Le Cordon Bleu - Orlando.

Upon graduation, Julia spent several years as the corporate chef of Johnsonville Sausage, as well as the Personal Chef to the Stayer family, owners of the Johnsonville company. 

She was part of the New Restaurant Opening Team for Darden Restaurants’ Seasons 52 concept.

Other industry experiences include Marriott Hotels, Lowes Royal Pacific Resort, and other unique restaurant and catering concepts. She is a Level One Sommelier and enjoys an occasional Napa Valley varietal.