Chef Ken Myszka, of Downs, IL, first discovered his interest in hospitality through hosting family gatherings and parties for close friends. He was instantly captivated by the ability to make people feel good and the joy of taking care of others. Later, Ken enrolled at the Culinary Institute of America in New York, and after graduating CIA, he enrolled at the University of Nevada in Las Vegas for a Bachelor’s Degree in Hospitality Management. Las Vegas provided the perfect opportunity for Ken to blend his interest in immaculate cuisine with the world of hospitality. While in Las Vegas, he worked in the elite kitchens of renowned chefs, including Guy Savoy, Bradley Ogden and Thomas Keller. However, despite an early career in some of the country’s finest restaurants, Ken never lost sight of his roots in Central Illinois.

In 2009, Ken returned to his hometown and founded Epiphany Farms with a vision to build a farm and a restaurant to change the current food system, one plate at a time. Currently, Ken and the team operate 4 unique farm-totable restaurants in the Bloomington area and steward 70 acres of land with regenerative practices. Additionally, public presentations have become a way for Ken to expand upon his mission, as forums to showcase this new model of connected hospitality. Ken is committed to supporting, growing, and showcasing a thriving local food culture in an effort to re-envision the current culinary and hospitality landscape.