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John Wilson- Executive Chef |
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Meet John Wilson, Executive Chef at Almost Home.
I started cooking at The Hub at fourteen years old. I graduated from Purdue with an Engineering degree. From there I followed the Grateful Dead selling burritos, stir-fry and tye-dyes on Shakedown Street. I migrated to the Rocky Mountains in 1993 after several apprenticeships and chef jobs in West Lafayette, Indiana. In Gardiner, Mt.
I was executive chef of the Yellowstone Mine Restaurant for seven years. I then moved to Sitka, Alaska for 2 years where I was executive chef of the Westmark Hotel. I then headed south to Lake Tahoe, California where I was executive chef at the Rockwater Bar & Grill and then eventually at Evans American Gourmet Café for 3 years. I headed back home to Greencastle in 2004 and became the executive chef at Almost Home Restaurant. My experiences learning and traveling have shaped the cuisine I love to cook today. The menu items I have created are a reflection of my taste and creativity. I enjoy good food with simple preparations with giant flavor. When not working I enjoy music, kayaking, tequila and cooking at home. |
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Alice Huffaker Pastry Chef |
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Meet Alice Huffaker, our Almost Home pastry chef.
She brings to the restaurant years of experience in creative cooking. Having worked in the Reelsville school system and sorority house at DePauw University we are fortunate to have her in our Almost Home family since 2003.
Although she had always enjoyed cooking she harbors a special passion for baking. Just check out the dessert case in the front of Almost Home. You will see what a creative and talented baker Alice is.
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