Olivia Westfall - Director of Catering

Olivia is a passionate and talented catering director and client relationship specialist with global experience in building and producing sophisticated events, recently returning to Alabama after studying and working in the United Kingdom. During her studies at the University of St Andrews in Scotland, Olivia honed her event production skills leading the organization of several large-scale student charity fashion shows and music festivals under tight budget constraints and little resources available in the rural area the university resides. During her time in Scotland, she also worked for the Alfred Dunhill Links Golf Championship, held annually at the Old Course in St Andrews, as a VIP catering specialist, working closely with A-list celebrities, government officials, and professional athletes to deliver their hospitality needs during the tournament. Upon graduation, Olivia worked as a corporate events manager in London, specializing in off-site development conferences and client relations meetings for venture capital firms and consumer goods companies in the United Kingdom and on the European continent.

Along with her years of event production experience, Olivia is a close family friend of Chef Chris and Idie Hastings and has spent most of her life around the food, staff, and patrons of Hot and Hot Fish Club, providing her with a deep-seated understanding of the restaurant group’s operations and the sincerity and excellence behind every dish sold. With an unyielding focus on client satisfaction, attention to detail, and a unique charisma, Olivia is planning a large-scale growth of the Hot and Hot Catering clientele for 2026-2027.

sedesh wilkerson - chef de cuisine, hot and hot fish club

Sedesh is a passionate and highly accomplished Executive Chef with over a decade of experience in the culinary industry, recognized for his leadership, creativity, and disciplined approach to kitchen operations. Most recently, he serves as Chef de Cuisine at Hot and Hot Fish Club, where he has played a key role in elevating the menu through the development of innovative, seasonally driven dishes while expanding its diversity and overall appeal. His focus on optimizing labor and food costs has contributed to improved efficiency and profitability without compromising quality.

A graduate of The French Culinary Institute, Sedesh built his culinary foundation training and working in three-star Michelin–rated restaurants in New York City, where he refined his technique, attention to detail, and respect for classic and modern culinary traditions. This experience continues to inform his thoughtful approach to menu development and execution.

Sedesh’s strengths include creative menu design, recipe development and testing, and strong team leadership. He is deeply committed to mentoring and inspiring culinary teams, fostering a collaborative kitchen culture grounded in excellence, consistency, and pride in craftsmanship. With a dedication to innovation and hospitality, Sedesh continually seeks to elevate the dining experience and bring fresh, compelling ideas to every kitchen he leads.

Ramon gonzales - chef de cuisine, ovenbird

A native of Lima, Peru, Ramon grew up in the kitchen of his parents' catering company learning the intricacies of Peruvian cuisine. In 2006 he moved to Florence, Alabama to pursue other interests, but was quickly drawn back to the kitchen when a local farm to table restaurant opened its doors in downtown Florence. In 2013, Ramon began his career as a line cook, quickly worked his way through the ranks of the kitchen to Sous Chef, and later became Chef de Cuisine. 

In 2019, Chef Ramon took first place at the Alabama seafood cook-off winning the right to represent the state of Alabama at the Great American seafood cook-off later that year. In 2022, Ramon took the position of Chef de Cuisine at Chef Chris Hastings’s Ovenbird restaurant in Birmingham, AL. A live fire, Spanish inspired restaurant that highlights tradition, culture and fire.