He started at McDonald’s. Then a local pizza shop. Turned down the chance to run his dad’s company… and followed the path that actually felt right.

In this episode, we sit down with a Twin Cities private chef and caterer to break down what his career has actually looked like—from fast food shifts to running high-end private dinners with his wife. We talk about the adrenaline of kitchen life, the leap into catering, what separates a home cook from a professional chef, and the reality of building something from scratch (including long hours, multiple jobs, and not a lot of free time).

If you’ve ever felt like your starting point defines your future, this is proof it doesn’t.