Edward Yows & Chad Melinger
Edward Yows: My passion for culinary arts led me to the Culinary Institute of America in Hyde Park, New York, where I graduated in 2001. Over the years, I’ve cultivated my craft across the country, working in world-class establishments like the Ritz Carlton and Destination Hotels in the Vail Valley, Colorado, as well as locally owned restaurants.
I also attended Colorado State University in Fort Collins, Colorado, before returning to my culinary roots in Texas. There, I joined Central Market, a destination specialty grocery store. My entrepreneurial journey began with the launch of a paleo food company, specializing in pre-packaged meals and desserts.
Following that, I took a chef position with Market District (Giant Eagle) in Carmel, Indiana. For the past seven years, I’ve served as the Executive Chef at the Indianapolis Zoo, where I’ve had the privilege of contributing to one of the nation’s top zoological societies. Recently, I’ve been honored with a promotion to lead the ICC Culinary team as the Executive Chef. I’m excited about my bright future with Sodexo Live!, a company that prioritizes both guest and team experiences.
My South Texas roots heavily influence my culinary style, blending flavors from Mexican, Vietnamese, German, and Southern cuisines. Additionally, I have a deep appreciation for South American culinary traditions from Brazil, Argentina, Peru, and Venezuela.
Chad Melinger: I am a Chef with 15+ years of experience and a track record for managing food cost of sales and labor costs. I am culinary driven and have put a significant amount of time into developing my skills through menu development and R&D. I have a passion for seasonal, sustainable and local products and love using them in both classical and modern interpretations of dishes that please the guest. I maintain the ideology that happy staff equal happy guests and manage accordingly and am looking to bring my passion for food and people to a new position within the industry.
