Corporate Chef, Sub Zero-Wolf; Chef/Owner, Big Hatt Gourmet
Website: Big Hatt Gourmet Catering
"My love of BBQ and the art of cooking great ribs and pulled pork brought me into the world of professional cooking. As a young man growing up in the BBQ capital of the world,outside Memphis, Tennessee, I was fascinated with the smoking process and how to make BBQ. I began my career as an amateur chef by joining a competitive cooking team with a group of friends. We had some great success winning... Read more about Craig Bell
Award-winning Chef and Creative Force, Chef (a Minneapolis-based catering company)
Website: Chef Royal
"I started cooking out of necessity, making meals for my family when I was growing up. I discovered I loved food and cooking and got my first job in a professional kitchen when I was 15. I graduated from a local community college, but I mainly developed my skills in the apprentice tradition of European kitchens. I worked my way up the culinary ladder over the course of 24 years, honing my palate... Read more about Royal Dahlstrom
Anna Maria Florio
Passionate about food, passionate about cooking... cultivate your passion for cooking at La Cucina at the Market.
Website: La Cucina at the Market
My culinary flair mostlyor ginates with familial influence. "Cooking has always been an integral part of my life. Ever since I was a little girl I remember summers in my grandmothers’ kitchens." What inspires me most is the joy I experience when I can bring together my greatest passions; people and food. Simple recipes, delicious food, simply... Read more about Anna Maria Florio
Corporate Chef, Sub Zero-Wolf, Chef Big Hatt Gourmet
Website: Big Hatt Gourmet Catering
The beautiful northern Michigan of his childhood first inspired Jon to cook. His passion for being creative with fresh, seasonal, local ingredients grew from a love of the outdoors, hunting, fishing, foraging, and studying the local agriculture of his hometown farming community. He nurtured this culinary creativity in his teens, which produced some pleasant surprises as well as misadventures (one... Read more about Jon Liddel
Facilitator, Taste Success (cooking team-building events); Consultant, Corporate Wellness Programs
Website: Chef Marshall O'Brien
"I started out as a prep cook for a 'mom and pop' restaurant and worked for a catering company. I loved the camaraderie and creativity. I saw magic in the kitchen with my fellow cooks when we were in sync, and I saw disaster when we were not! That inspired me to want to use the kitchen and cooking as catalysts to help celebrate and build teams, so I got into facilitating cooking team-building... Read more about Marshall O’Brien
The Grateful Griller
Website: The Grateful Griller
What roles have you played in past positions to get you to where you are at today? What's your story?
My current role I have played out over the past 25 years or so is that of a serial entrepreneur. I spent twenty years in the ski/sporting goods industry as a sales rep for many globally recognized brands and its thanks in part to that experience that motivated me to start my own brand back... Read more about Michael Shannon
Owner, Forage & Feast
Website: Cooking from the Cave
After receiving his classical training at the Western Culinary Institute in Portland, Oregon, Chef Pete Trusiak relocated to Madison, Wisconsin, and began working with James Beard Foundation's 2001 Best Chef of the Midwest, Odessa Piper at L'etoile. It was in Madison that Chef Pete developed an avid interest in following our foods from field and pasture to plate.
Madison is home to the... Read more about Pete Trusiak