Last Year’s Cooking Demonstration

FArmingStation 220

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Changing the world… one plate at a time.

Director of Operation, Ken Myszka, of Downs, IL, attended the Culinary Institute of America in New York and the University of Nevada in Las Vegas for a degree in business and hospitality management. He has worked for some of the best restaurants throughout the U.S., including Solo (New York), Company American Bistro (Las Vegas), Restaurant Guy Savoy (Las Vegas), Bradley Ogden (Las Vegas), Bouchon (Las Vegas), and at the Broadmoor Resort (Colorado Springs). After gaining experience at high-end restaurants, Chef Myszka had the vision of creating a farm-to-fork restaurant in which the produce and animals raised on his farm would supply his restaurant with seasonally sensitive menu selections that highlight the best of each season’s harvest.

As a Director of Operations, Ken is in charge of both front and back of the house operations.

Chef de Cuisine, Stu Hummel, of Clearfield, PA, attended Le Cordon Bleu Institute of Culinary Arts in Pittsburgh. He has cooked for all walks of life, working at restaurants such as 27 Ocean Blue (Boca Raton), Company American Bistro (Las Vegas), Joël Robuchon (Las Vegas), and at The Mansion at the MGM Grand (Las Vegas). Stu witnessed much waste in fine dining restaurants that he decided to join the Epiphany Team with the belief to change the world, building a more sustainable future.


There will be two Cooking Demo sessions, at noon & 2pm. 

Each will run about 30-45 minutes at the West end of the Expo.

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