Chef Mike, CEC
Chef Mike has over 20 years of experience working in the food service industry in central Ohio. He earned his culinary degree from Western Culinary Institute and a bachelor’s degree in food service management from Ohio University in Athens, Ohio.
Before becoming co-owner at The Recipe, he worked as Executive Chef at Tartan Fields Country Club, General Manager of Liberty Tavern in Powell, Ohio, Sales Representative at Michael’s Finer Meats and Seafood, and Director of Food Resource Development for the Mid-Ohio Foodbank.
In 2018, Chef Mike passed the exam to become a Certified Executive Chef through the American Culinary Federation.
Chef Mike now lives in Delaware, Ohio, with his wife, Maria, and their dog, Birdie. When he’s not in the kitchen, he enjoys restoring vintage Volkswagen vans, hiking, camping, and listening to live music.
Chef Dan
Chef Dan Kraus was raised in Chicago and now lives in Upper Arlington, Ohio. He earned an associate degree in culinary arts from Western Culinary Institute.
Since college, he has cooked professionally for almost 25 years. He owned and operated Baba’s restaurant in Columbus, Ohio. Prior to that, he was at the helm of That Food Truck, which was awarded the Best Food Truck of the Year in his first year of business.
When Chef Dan isn’t in our kitchen, he can be found in his garden, smoking meat at home, or enjoying time with his teenage son.
Chef Brody
Chef Brody Wakefield has over 20 years of experience in the hospitality and restaurant industry in central Ohio and across the country. He has opened more than 20 restaurants as a FOH and management trainer with Bonefish Grill and Fleming’s Prime Steakhouse.
He continued working for Fleming’s in Scottsdale, AZ, for five years, where he gained extensive knowledge of California and Old-World wines as Wine Director.
In 2017, Brody opened and operated his own bar and restaurant, Eight and Sand Tavern and Refuge, in South Columbus, where he created a from-scratch menu and a creative cocktail list.
Chef Brody now lives in Hilliard with his wife and three daughters. They enjoy riding and racing mountain bikes in their spare time and traveling around the country to do so.
Karen
Karen Rucker, our kitchen assistant, brings over 30 years of experience in the food service industry. When she isn’t helping with classes at The Recipe, she’s the director of customer service and quality for Karn Meats.
Previously, she tossed pies at Ange’s Pizza, where she was a franchise owner and operator; she also worked in various roles at Max & Erma’s in central Ohio for over 20 years.
Karen is the mom of three boys and loves cooking and watching football in her spare time.
Ellie
Ellie Fowler is currently a senior at the Savannah College of Art and Design (SCAD), pursuing her Bachelor of Fine Arts in User Experience Design with a minor in Graphic Design. In the kitchen, Ellie specializes in baking more than cooking. She bakes a wide variety of cookies every holiday season, usually including at least one macaron flavor each year. Her favorite macaron flavors are earl grey with caramel and crème brûlée with vanilla bean. When she's not in the kitchen, Ellie enjoys painting, playing games, and, like most college students, napping.
