Chef Austin spent years training as a competitive cook while also working in various kitchens before landing his dream job at world renowned Alinea, a 3-Star Michelin restaurant in Chicago. After leaving Alinea, Chef joined the Culinary Instructor team at Le Cordon Bleu and created the schools first competition cooking club. Now as the CEO and Founder of EPC, he is on a mission to teach hospitality professionals how to create long term success; independently. Chef Austin grew up in South Carolina where he first discovered a passion for cooking in his grandmother’s kitchen. Working in restaurants throughout high school, he fell in love with the industry and decided to move to Chicago and pursue a career in culinary arts.

Chef Ryan is an experienced chef with over 25 years in the hospitality and culinary industry. Originally from Pittsburgh, PA, Chef Ryan relocated to Palm Beach, Florida and began his career in one of Palm Beaches most prestigious restaurants, serving up various dishes to Palm Beach's elite. In 2013, Chef Ryan transitioned into the Research and Product Development field as an R&D Chef, creating various products for what would become the largest fresh salsa company in the United States. His role included supporting the national sales and marketing teams with culinary support through presentations, demos, and lunch & learn sessions. Additionally, Chef Ryan is highly experienced in exhibiting at National Food Trade Shows, where he tailors a menu and presentation that is custom to each show. When Chef Ryan isn't cooking up some great food for others, he is working closely alongside his wife, who is also a chef! Together they create and deliver custom healthy meals through Cullenary Creations, a small local business that his wife created over 10 years ago, serving the Stuart, Florida community. In his personal life, Chef Ryan enjoys extensive traveling, an active outdoor lifestyle, and serving at his church on Sundays.

Charlotte-based private chef specializing in curated tasting experiences and intimate luxury dining. Background in high-level kitchens including Del Frisco’s Double Eagle Steakhouse and Halls Chophouse. Focused on precision, consistency, and elevated guest experience.

Coming to Chicago in Summer 2026, Split Shift is a breakfast concept built for both ends of your day. Run by fictional chefs Sonny (morning shift) and Gibby (night shift), Split Shift serves two sides of breakfast, depending on what you need in the moment. Chef Sonny's menu is built to start your day the right way, filled with energy boosting, feel-good options like egg white sandwiches, smoothies, and coffee. Chef Gibby's menu is for indulging in your cravings, with delicious creations like a chicken and waffle sandwich, a loaded breakfast burrito, or even a milkshake. Both menus are available all day, because whether you might be heading to the gym at 2am, or if you need a milkshake on your way to work in the morning, we have you covered. At the center of it all is our build-your-own breakfast sandwich, where you can choose your bun, protein, toppings, and sauces to create exactly what you’re craving in the moment. Because breakfast is the most important meal of the day - and the night.

Private chef with a globally influenced culinary background and over a decade of experience serving high-profile clients with discretion, consistency, and creativity. My culinary path began abroad as an English teacher in Japan and as a Peace Corps volunteer in the Philippines (1998–2000), where I first discovered my passion for cooking by opening a small village restaurant. After formal training as a pastry chef with Four Seasons Miami, I went on to build and operate a successful catering and personal chef business in San Diego. Since 2018, I have worked full-time for a high-net-worth client in Dallas, delivering highly personalized, health-conscious cuisine while managing all aspects of private dining. Five years ago, I experienced the loss of my wife to a genetic condition, becoming the sole parent to my young daughter. Balancing full-time work in a demanding private chef role while raising a child on my own has shaped my character in profound ways—strengthening my resilience, focus, and sense of responsibility. It has reinforced my ability to remain calm under pressure, manage competing priorities with precision, and show up every day with consistency, care, and professionalism.