FEATURED CHEF

Amy Presson from Marina Grog & Galley

Posted: 6/1/2009

BIO:

As Amy Presson neared the end of her psychology program at the University of Kansas, she became increasingly interested in cooking. So, after a brief time practicing psychology, Presson attended the culinary program at Johnson County Community College. Along the way she worked at the Stadium Club and at Parkway Market, in Fairway, and then completed her apprenticeship at Marina Grog & Galley. That was 15 ½ years ago. “When I arrived we catered towards a Midwestern palate, with a little more concentration on beef, and some game and seafood,” Chef Presson says. “Through travel, etc., I think our customers have widened their palate.” The restaurant currently offers USDA prime steaks, prime rib, pork and pasta, while putting a major focus on seafood, shipped from the east and west coasts, Hawaii, Alaska, Brazil, and the Bering Sea.

PHILOSOPHY:

Presson emphasizes consistency in her kitchen, and being proud of what they produce. “I try to instill that in my employees too,” she says. “It’s satisfying to make people happy with our food but I also enjoy the process.”

FEATURED CHEF ARCHIVES

Anourom Thomson
from Hereford House (posted 9/1/2010)

Executive Chef Andy Ward
from b:2 a burger boutique (posted 8/1/2010)

Marshall Roth
from Cafe Verona (posted 7/1/2010)

Robert Padilla
from Trezomare (posted 6/1/2010)

Chef Michael Smith
from Extra Virgin (posted 5/1/2010)

Executive Chef Charles d'Ablaing
from Webster House (posted 4/1/2010)

Chef Bob Brassard
from The Broadmoor Bistro (posted 3/1/2010)

Executive Chef John McClure
from Starker's Restaurant (posted 2/1/2010)

John Westerhaus and Chase Wilcox
from WestChase Grille (posted 1/1/2010)

Jennifer Maloney
from Cafe Sebastienne (posted 12/1/2009)

Jim Dennis
from Jardine's (posted 11/1/2009)

Linda Duerr
from Zest (posted 10/1/2009)

Mano Rafael
from Le Fou Frog (posted 9/1/2009)

Don Pepe
from Johnny Cascone's (posted 8/1/2009)

Tomas di Gregorio
from Em Chamas Brazilian Grill (posted 7/1/2009)

Amy Presson
from Marina Grog & Galley (posted 6/1/2009)

English Renshaw
from La Bodega (posted 5/1/2009)

Ryan Kelly
from Garozzo's Ristorante (posted 4/1/2009)

Leon Bahlmann
from Cafe Trio (posted 3/1/2009)

Greg Hunsucker
from V's Italiano Ristorante (posted 2/1/2009)

Patrick Williams
from Pierpont's at Union Station (posted 1/1/2009)

WHAT'S SO GREAT ABOUT INDEPENDENT CHEFS?

Independent restaurants mean fresher ingredients, chef dedicated to using the best ingredients in season, attention to detail, and many other things that you would expect.