CO-FOUNDER

Harold’s passion for food began at a young age when his family moved to Italy. While attending college at the New School in New York City he spent time working at various establishments, including Chef Jody Williams at Bond Streets’ Il Buco, Da Silvano (NYC), AXE (LA), and Novecento (NYC) where he served as general manager. With a growing appetite for design and a keen interest in boutique hotels, Harold made the move to Miami where he joined the Raleigh Hotel as Food and Beverage Manager. He later returned to his native LA for a role with Chris Huvane and Andy Fiscella co-designing, opening, and running operations at Winston’s in West Hollywood. Harold’s passion for the intersection of lifestyle and food led to a partnership with former Axe Head Chef Samir Mohajer. Together, they grew a healthy fast casual concept, Cabbage Patch and founded MRKT a corporate catering and hospitality company. Harold successfully expanded the MRKT café & cater brand. He currently acts as CFO and leads business development. Harold is also a real estate entrepreneur, and is passionate in renovating residential properties.

CO-FOUNDER

Samir Mohajer, a chef by trade, has cooked his way up through some LA establishments such as Axe, The Little Door and Rustic Canyon. An entrepreneur at heart, Samir opened his first business, Cabbage Patch, on S. Beverly dr. and with his partnership scaled the quick serve restaurant concept to 3 locations in a short period of time. With the success and expansion of Cabbage Patch came new opportunities in the corporate F&B space which led to the birth of MRKT in 2010. MRKT is where Samir and Harold hit their stride and were able to build and operate a multi-faceted F&B company with varying revenue streams. Samir takes much pride in the food, service and product MRKT regularly provides its clients but is most proud of the dedicated team that MRKT has been able to attract, assemble and grow with.

HEAD OF CATERING & SALES

Jerrica brings over 15 years of experience in hospitality, with a career rooted in café operations, catering, sales, and marketing. She joined MRKT in 2014 and has played an integral role in the growth of the brand, including the opening of three café locations across LA.
As Head of Catering & Sales, Jerrica leads the catering program with a focus on building strong client relationships and delivering seamless, chef-driven experiences from planning through execution. She is passionate about creating thoughtful, scalable catering programs that feel personal, polished, and consistent.
She also oversees day-to-day café and catering operations, continually refining systems, supporting team development, and driving sustainable growth across the business.

DIRECTOR OF OPERATIONS

Luis joined MRKT's opening team in 2010 as a manager and has since carved an impressive career path within the company. From day one, he displayed unwavering commitment, overseeing all restaurant activities and ensuring strict adherence to company standards. Luis's responsibilities have evolved significantly, encompassing staff management, comprehensive training of employees, and seamless administration of restaurant operations. Over time, he took on additional responsibilities, including the supervision of offsite events and catering services, showcasing his versatility and adaptability in various roles. With an abundance of operational and management experience under his belt, Luis now serves as the Director of Business Development. In this role, he takes charge of monitoring new business opportunities, spearheading company expansion efforts, and fostering continuous growth. Luis's journey at MRKT exemplifies a passion for excellence, and his dedication remains unparalleled in driving the company's progress and success.

DIRECTOR OF CULINARY OPERATIONS

Jeremy began his culinary journey in local Los Angeles sushi bars, though his passion for cooking was first ignited in his family’s restaurant by his mother and grandmother. As an LA native, his upbringing instilled in him a deep appreciation for the city’s diverse cultural tapestry. To elevate his craft, Jeremy took on roles at prestigious establishments including Wolfgang Puck and EP+LP West Hollywood.

Rising through the ranks as an underdog from line cook to Sous Chef, he worked closely with former MRKT Culinary Director Sabel Braganza. Under her mentorship, Jeremy developed the leadership skills necessary to oversee all MRKT departments, from catering to café operations. With a background spanning upscale dining, Latin flavors, and Asian cuisine, Jeremy’s versatile style creates a unique culinary identity that balances tradition and innovation in every dish.