Stu Hummel

Overview

Chef Stu Hummel of Clearfield PA remembers the first time he cooked for others and the satisfaction he gained from making them happy. Today each time he prepares a meal for someone he still gets that same feeling he experienced at fourteen. Stu attended Le Cordon Bleu Institute of Culinary Arts in Pittsburgh and then further honed his skills working at restaurants such as 27 Ocean Blue (Boca Raton) Company American Bistro (Las Vegas) Joel Robuchon (Las Vegas) and at The Mansion at the MGM Grand (Las Vegas). Epiphany Farms Enterprise seemed like the perfect opportunity to grow as a chef while creating a holistically sustainable operation. So in September 2009 Stu joined Ken and Nanam in Illinois and became a chef/farmer. Stu is dedicated to furthering Epiphany Farms mission of creating a vertically integrated farm/restaurant model. Each day new systems are established with an eye towards the ecological state of the land soil farm and community. Stu embraces his role in stewarding the land individually and as a chef. Getting his hands in the dirt enlightened Stu to the energy required to grow something. Caring for a product from seed to harvest seeing a carrot for example through its infancy and adolescence and nurturing it into maturity builds a strong bond. Chef Stu sees it as his responsibility to provide that carrot with the best finish possible out of respect to the vegetable and the energy that created it.