Chef Justin Diglia grew up in a small Midwestern town where he learned to cook from his Italian family members. He recognized that food was his passion and enrolled in Sullivan University where he received a dual degree in Culinary Arts and Business Administration. Upon graduation, he moved to Louisville, Kentucky, to work at Vincenzo’s,…
Read MoreBorn in Egypt and raised in Washington, Chef Michael Mina began working in the culinary industry in his teens, and it was during his first year of college, working in the Space Needle restaurant in Washington State that he gained the exposure he needed to make the decision to pursue full-time culinary training. Since those…
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