Matt Kuerbis is the chef behind Hoss Soss and holds years of cooking and culinary education experience. His early chef days took him from fast-paced hours at a Mexican eatery to preparing guest meals on a small cruise ship traversing the coastline from Alaska to Mexico. He went on to become director of the Le Cordon Bleu culinary school in Portland, OR, and head chef at Finca Mia Retreat Center in Costa Rica before launching Hoss Soss in 2016.

Catharine holds degrees in English Literature and Mass Communications as well as a Master's Degree in Gerontology and Nonprofit Management. Her career background includes work in journalism, public relations, marketing and small business management. She handles marketing and communications for Hoss Soss and especially enjoys social media management.