Mickey Humpula

Chef

Growing up in Northeastern Michigan, I was never far from water, food, and true hospitality.  My dad cooked for us as a symbol of his love, and since, food and love have been synonymous.  I started farming in 2007, and quickly learned how farming and the culture surrounding food is intertwined, but so easily lost in the modern era.

The transition from farming to kitchens was a natural progression which I made in Pittsburgh, filling my time with baking by day, and cooking in restaurants by night, for two years.  After working in foodservice in Minneapolis and Chicago, Michigan has called me back to it’s cool waters, vast horizons, and kind people.

Feeling connected to the farm but seeing how people find warmth, sustenance, and comfort through food is truly rewarding.