From tugboat cook to James Beard award-winning chef, Chef John Currence never set out to be the king of Breakfast. But after over three decades in the restaurant business, this Chef and Restaurateur has turned his attentions to bringing his unique vision of the first meal of the day to communities across the South. With confidence in the Executive Chefs running the day to day at his fine dining restaurants in Oxford, Mississippi, Currence has gone in hard on breakfast, bringing that same level of detail and commitment to quality as well as building a strong employee culture that has made his other restaurants such successes, and brought him many accolades and awards. Currence welcomed us into his kitchen and behind the scenes of the flagship Big Bad Breakfast, which has now spawned over 18 other locations across the South and many more to come.