Meet Our Restaurants

- Chef Dad - Entrepreneur - Golf Coach - Re-Seller - Trophy Husband - 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. Call or email to schedule your next private event or inquire about education, training, and consultation services.

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.

I’m Chef Marissa, and my cooking is rooted in the meals I grew up with food that brings people together and makes them feel cared for. My Michigan upbringing and my Oma’s cooking shaped that foundation, while living and working in Miami expanded my palate and brought fresh influences to my kitchen. The result is food with warmth, personality, and thoughtful attention to flavor. With more than 12 years of culinary experience, I bring a background in luxury hospitality, plant-based cooking, private household dining, and restaurant ownership. A Johnson & Wales University graduate, I helped open 1 Hotel South Beach and worked across its dining outlets. My experience there also included preparing raw and plant-based cuisine under Chef Matthew Kenney. I later founded Hungry Eyes Kitchen, a chef-driven concept inside Bob’s Your Uncle in Miami Beach. The experience I value most is the trust I’ve built with long-term private clients. Cooking for someone regularly means learning more than their favorite dishes, it means understanding their routines, preferences, appetite, and what makes a meal enjoyable for them. I’m comfortable moving between an elegant multi-course dinner and a familiar comfort-food favorite, giving both the same care. I create menus around the people at the table. Whether you enjoy bold flavors, prefer simple preparations, or need vegan, gluten-free, or other dietary accommodations, I want your meals to feel personal and satisfying. I work with clients in South Florida and Asheville, North Carolina, and travel with households seasonally. From sourcing ingredients to leaving your kitchen spotless, I take care of the entire experience. My goal is for you to feel understood, well fed, and completely at ease with food you look forward to eating.

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.