We are lifelong creators and passionate food enthusiasts backed by over 30 years of combined experience in top-tier professional kitchens across the country. Our journey includes dreaming up, opening, and operating Hock+Hoof, a widely acclaimed, Michelin Plate-awarded culinary destination in the heart of Los Angeles.

When the challenges of the pandemic unexpectedly forced us to close our doors in LA, we chose to turn a difficult transition into a period of deep creative exploration. We packed our knives and embarked on a global culinary pilgrimage. It was during this journey that we completely fell in love with the electric energy of Northern Spain—specifically the narrow, bustling pintxo streets of San Sebastián and the fiercely creative, vibrant food culture of Barcelona. We didn't just find incredible ingredients; we discovered a liberating philosophy of dining rooted in community, generosity, and effortless joy.

Now, we are thrilled to bring that exact passion and worldly inspiration to Las Vegas—a city currently undergoing a magnificent, rapid culinary evolution. A Different Beast is our contribution to this thriving gastronomic landscape. We are incredibly eager to build a vibrant community off the Strip, serving both local culinary insiders and savvy travelers by crafting unforgettable, interactive dining experiences you won't find anywhere else.

Justin's culinary journey began at a young age, captivated by the alchemy of fermentation while watching his mother prepare kimchi. Growing up, he spent his free time at his family's food stall in the swap meet, surrounded by the tantalizing aromas of Mexican cuisine cooked by the local tias. Inspired by these experiences, he developed a passion for cooking and dreamt of sharing the joy of food with others.

After graduating high school, Justin pursued his culinary education at the Culinary Institute of America (CIA) in New York City. For his externship, he honed his skills at Thomas Keller's renowned Bouchon in Las Vegas. Returning to CIA to complete his studies, Justin continued to expand his culinary repertoire at Momofuku in New York before moving to Patina in Los Angeles, where fate introduced him to Kat.

Kat and Justin's shared passion for cooking and their undeniable chemistry led them to collaborate on a culinary project in San Francisco. Recognizing their potential both in the kitchen and in their personal lives, they decided to venture into their own culinary endeavor. Together, they opened Hock + Hoof in Downtown Los Angeles, where they continue to create innovative dishes that reflect their culinary journey and shared love for food.

Their story is a testament to Justin's journey from his humble beginnings in his family's food stall to becoming a respected chef and entrepreneur, driven by his lifelong passion for food and the magic of cooking.

Renee’s love of food and cooking began in childhood. Between hours in the kitchen observing her mother prepare humble and hearty meals for their family, watching endless hours of public television featuring the likes of Jacques Pepin, Julia Child, Jacques Torres, and convincing teachers that homemade baked goods are legitimate submissions for school assignments, Renee developed a deep passion for all things food related.

Early in her career, Renee spent years working for renowned Spanish Chef, José Andrés, learning about traditional Spanish cuisine, culture and delicacies. In é by José Andrés, she worked closely with Chef Aitor Zabala- a disciple of Ferran Adriá. She was exposed to the discipline, excitement and wonder of modern avant-garde cooking techniques and practices.

Throughout a 16+ year career  Renee has worked for renowned chefs, sports entertainment venues, several locally owned and operated Las Vegas establishments.