Chef-In-Residence Program

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Chef-in-Residence Program

In 2019, we will work closely with four chefs and three beverage crafters as a collaborative exchange in our edible landscape, The Heartland Harvest Garden. The chefs will present an educational experience, dinner or culinary program using produce straight from our Gardens— and in exchange, they will receive a weekly or monthly of Powell Gardens produce for use in their establishments.

Read on for additional information about what inspires these chef-in-residence partners. The content below tells the story of what inspires our 2019 culinary partners and the growing themes in our Heartland Harvest Garden: Global Flavors, Fermentation Field, Seed-to-Plate Education, and Farm-to-Table.



Michael Foust

Robert Brassard, Broadmoor Bistro and Shawnee Mission Culinary Arts Program; chef Michael Foust, Farmhouse and Black Sheep + Market; Renee Kelly, area chef and TV personality; Anourom Thomson, Anousone’s Mobile Cuisine; Tom’s Town Distilling Co.; Till Vodka; Crane Brewing Co.; and Boozy Botanicals.