Our Chefs

We have 4 professional chefs all with degrees from the Iowa Culinary Institute. Each chef has a unique flair with different food venues and cultures to make your event a success from the first to the last course.

Chef Bios

Glenda Reiling

Where are you from? A rural area in northwest Iowa, “farm girl” Rembrandt Iowa, You sneeze, you miss it!!

Training/Years of Experience? 25 years as an Executive Chef for Large Corporate Dining Companies, Sodexho, Compass Group, Graduate of the Iowa Culinary Institute, Ankeny Iowa, 1986 Culinary Arts, Associates Degree Continuing Education at the Culinary Institute of America/Pacific Rim Cuisine 1998 Continuing Education at the Culinary Institute of America/Culinary Foundations Trainer 2000

Favorite Cook Experience? Overseeing the food at the Governors Convention at the Science Center of Iowa I enjoy facilitating large volume food events.

Why did you want to become a chef? Ever since I was a girl I’ve always wanted to be a chef, the challenges, my passion for fresh food & The rewards of providing guests with great food.

What are your specialty areas or cuisines? Pacific Rim, Mediterranean, Italian, Indian, Comfort foods

What are some ingredients you consider a must have? Garlic, kosher salt, black pepper, olive oil, fresh herbs, produce, and meats

Who is your mentor, favorite chef, or inspring person? I have a few, who have helped me pave my career as a chef: Bill Weidmann, Executive Chef, Younkers Tea Room (Retired) Al MacDonald, Corporate Chef, Heinz Corporation John Keefe, Executive Chef University of Minnesota, Aramark Christian Klun, Regional Executive Chef, Compass Group

What are your other interests or hobbies? Golf, Fishing, Spending time with family & friends, celebrating life

What are some necessary tools needed in your kitchen? Good French knife, peeler, sauté pan, stock pot, cutting board

Describe your personality? I’m very driven, passionate, articulate, and have a big heart!

What makes your passionate about cooking? Because I love cooking, and doing it right, paying attention to the details, and always cooking with fresh ingredients, and baking from scratch, will always give you a recipe for success.

Famous people you have cooked for? 3 Iowa governors, 3 United States Presidents, REO Speed wagon, Beach Boys, Jimmy Dean

Matthew Padgett

Where are you from? Des Moines, IA

Training/Years of Experience? AAS degree from Des Moines Area Community College Over 15 years of experience

Favorite Cook Experience? Working with feature chef’s from DMACC putting on gourmet dinners

Why did you want to become a chef? I feel that food is the only art form or medium that impacts all of the senses. Plus, there are few things more personal than feeding people. I feel that you can really connect with them.

What are your specialty areas or cuisines? American Cuisine

What are some ingredients you consider a must have? Fresh herbs and rib eye

Who is your mentor, favorite chef, or inspring person? Chef Glenda Reiling

What are your other interests or hobbies? Spending time with my daughter Madisen and Friends , Running , Mixed Martial Arts, Poker, Softball, Basketball,

What are some necessary tools needed in your kitchen? Knife , Sautee Pan

Describe your personality? I am driven and confident, responsible and tough caring

What makes your passionate about cooking? I love the feeling I get from being able to prove great food to people.

Famous people you have cooked for? Mancow, Anthrax , Megadeath

Scot Wicker

Where are you from? Des Moines, IA

Training/Years of Experience? I have 30 years of restaurant experience and know all working aspects of a kitchen. I have worked as a professional baker for Dahl’s Foods, Marriott and Palmers Deli and Market. I have also worked at University Park and was responsible for catered events. When I worked for Sodexho I got to refine my craft learning on how to make sauces, soups and various main entrees. I currently am a chef at the Kappa Kappa Gamma Sorority house on Drake University’s campus where I cook for 45 women twice daily

Favorite Cook Experience? When I worked at the University Park Holiday Inn and really started working on my craft as a baker and caterer. I was part of a team that had the best Sunday brunch in the Des Moines area. It was always exciting in setting up the buffet and getting ready for the Sunday event.

Why did you want to become a chef? I was always under my Moms feet and was always amazed at all the good things she made our family growing up. This inspired me to become a chef and share my talents.

What are your specialty areas or cuisines? Italian, Mexican, and BBQ

What are some ingredients you consider a must have? Good olive oils, fresh herbs and garlic

Who is your mentor, favorite chef, or inspring person? I have a lot of favorite chefs but probably my most favorite chef is Mario Batali

What are your other interests or hobbies? I love to fish, camp and be in the outdoors.

What are some necessary tools needed in your kitchen? Good sharp knife, French whip, Sauté, Stock pot and sauce pan

Describe your personality? Easy going

What makes your passionate about cooking? I love to see people enjoying the food I have made it is very rewarding to know that you have done a good job

Famous people you have cooked for? John Glenn, Astronaut. J. W. Bush, 2 Iowa Governors