Executive Chef Johnny Duran hails from Kailua on the Island of Oahu, Hawai'i. His passion for cooking started when he was young following his father who was always in the kitchen cooking. Duran watched and learned techniques from his father that had been passed down generationally. This inspired him to pursue a career in culinary arts.

Starting in Seattle, Duran has worked his way through the culinary world with some of the finest culinary mentors on the West Coast. In 2003, Duran moved to San Diego when he was given the opportunity by Chef mentor Kevin Davis to be Executive Sous Chef at the Oceanaire Seafood Room. Since then, he has had the pleasure of working with Chef mentors Ryan Johnston of Whisknladle Hospitality, Chef Jeff Jackson of The Lodge at Torrey Pines, and Chef Mark Kropczynski at the US Grant, A Luxury Collection Hotel.

As Executive Chef of insideOUT, Duran dedicates a simple and elevated approach to dining where the quality and freshness of the ingredients speak for themselves. His seasonal menu is crafted to reflect the fresh bounty Southern California offers using local purveyors.

Christine Kerns has nearly two decades of public and private event management experience. Kerns specializes in event planning, logistics, vendor management, sales and client relations. She has a passion for building relationships to execute elevated and high-quality events that exceed client expectations.

Prior to joining insideOUT, Kerns was a Conference Manager for the two separate Institutes at the University of California, San Diego. She has held several leading event management roles including being the Associate Director of Catering and Convention Services at the Hyatt Regency in Orange County.

Originally from Monterey, California, Kerns holds a BA in Communications and Public Relations from San Diego State University. Kerns enjoys traveling and being outdoors with her family and friends.