Chase’s love for cooking was inspired by his mother and grandmother. They were both fantastic cooks, and he has very fond memories of spending countless hours in the kitchen with them, learning everything he could. After graduating from Le Cordon Bleu Institute of Culinary Arts, Chase moved to Naples, Florida to work as a line cook at a local resort.
In 2005, he moved to Columbus and worked at various catering companies in the area. In 2009, Chase joined Cameron Mitchell Premier Events (CMPE) as a Sous Chef and has risen through the ranks, becoming the Executive Sous Chef, and Executive Chef. Having spent many years in the kitchen with CMPE, Chase has moved into the front of house ranks as the General Manager, where he continues to develop his craft.