Mickey Humpula

Chef

Growing up in Northeastern Michigan, I first appreciated food through my family. My mom always cooked meals for us from scratch, and my grandparents gardened and preserved.  I had always been interested in food but it wasn’t until after graduating college that I started working in restaurants.  While earning my bachelors in Public and Non-profit administration I worked on an organic farm outside Grand Rapids.  The years spent growing organic produce gave me an appreciation and an education that changed my perspective of food and our local food systems forever.  After College I moved to Pittsburgh, Pa and started my first restaurant job at an Italian bakery, since then I’ve worked in restaurants in Minneapolis, Chicago, and San Francisco.  I’ve been working with Epicure since 2012, and feel fortunate to be part of such a great community that values local sustainable food as much as the farms and people that produce them.