Winner will appear in Taste of Home magazine, cook with Carla Hall, and take home $25,000
I want to use this platform to inspire positive change in hospitality through mentorship, community, craftsmanship, and leadership.
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My signature experience is a seasonal omakase-inspired tasting menu rooted in Midwestern ingredients, hospitality, and refined technique. I love creating seafood-forward courses that feel light, personal, and connected to the season, where every detail is intentional and every guest feels cared for. One favorite dish is turnip with chamomile dashi and miso. Another is pork loin wrapped in herb mousseline and Wonder Bread, balancing nostalgia with precision and craft.
Who is your culinary inspiration?My inspiration comes from chefs I’ve worked with like Kyle Connaughton, whose balance of precision and hospitality deeply shaped me. I’m inspired by omotenashi, the Japanese philosophy of wholehearted hospitality, classic French technique, and the humility and work ethic of the Midwest. I love the contrast between refinement and aggression: thoughtful food built with intensity, discipline, and genuine care for people.
What would you do with the $25,000?I’d invest in back into BrightSide kitchen and expand our mobile abilities to grow concepts
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