You would be hard pressed to find someone whose food journey comes close to that of Chef Rathbun. His fascination with food began at the tender age of 9. When most kids are learning to field a ground ball, he was obsessing over back-of-the-house prep, learning the skills and commitment to excellence that has driven his approach ever since.
He began his professional career as an apprentice at Lo Bonne Auberge, a 5-Start French Restaurant in Kansas City. From there he worked under some of the best chefs in the country with stints at Mr. B’s in New Orleans, Kansas City’s American Restaurant and Milanos, Dallas’ Mansion on Turtle Creek, The Landmark and the Warwick Melrose Hotel.
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