Our Board


Board of Directors

Shawn Kohlhaas

President

Chef Shawn Kohlhaas, a seasoned 30 year veteran of the food service industry, has been leading the way in new and fresh approaches in the culinary field. His passions have been in farm-to-table initiatives with an emphasis on local organic and sustainable practices.

At age 20, Shawn apprenticed under Master Chef Karl Wenzel and quickly absorbed the nature of the restaurant culture found along the eastern seaboard. Shortly after, Shawn and his father founded and created the Mountain Creek Tavern Restaurant. For seven years they masterfully executed a fine dining experience in a country setting with a menu focused on local and indigenous ingredients.

After selling the business, Shawn moved on to be the Food Consultant of Lowe’s Foods. There, he sharpened his retail knowledge until he was offered the prestigious position of Executive Chef for NASCAR. Here, he was responsible for the dining needs of all officials and executives on the NASCAR circuit. This opportunity challenged him to source everything from linens and china to food and localized specialty items for races which were in different locations every week.

Shawn moved to Grand Rapids, MI in 2004 where he found a new frontier in food culture. He quickly became the Regional Culinary Services Manager for the Unidine Corporation. With Unidine, he helped guide many culinary aspects for over 180 food service accounts from small retirement communities to multi-conceptual hospitals. He was able to institute high sanitation standards from his extensive training as a ServSafe Instructor and Proctor.

Currently:

  • Main Principal and Lead Consultant for Culinary Cultivations.
  • President for the Greater Grand Rapids American Culinary Federation
  • Chairman of the food safety advisory board for the Kent County Health Department
  • Host of The Local Feed show on WYCE 88.1 FM Grand Rapids MI
  • One of 20 instructors of over 10,000 instructors to help develop the Servsafe materials and program
  • Culinary Chair of the West Michigan March of Dimes Signature Chefs Charity Event

Awards

  • 2013 ACF Professional Chef of the Year for Grand Rapids
  • 2014 ACF Chef of the Year for Grand Rapids
  • 2016 GRAPE Award for Excellence in the Culinary Field for The Grand Rapids Area Professionals for Excellence

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