Dexter Evans

Dexter Evans, serves up soul food from his food truck, K&D Southern Fixin’s, with a heartfelt purpose. Inspired by a shared dream with his late wife Kara, Dexter built the truck after Kara lost her battle with breast cancer. Kara’s positive spirit and love for cooking together shaped their vision, and today, Dexter and his children honor her memory through the business. The truck, painted pink in her honor, not only offers delicious southern comfort food but also gives back, donating meals to cancer patients and hospital staff. 

Photo courtesy of Mlive.

Vic Schiro

Vic Schiro and his wife Linda aimed to bring a fresh concept to the Jackson community by opening the city’s first third wave coffee shop, Vito’s Espresso. Their vision focused on fostering meaningful relationships, not just within the coffee supply chain—from farmers to roasters to shops—but also with customers. They wanted to create a space where connections are made both behind and in front of the counter. While the coffee shop has since moved to Spring Arbor, the Schiros found Jackson to be a welcoming community, aligning with their mission to offer more than just coffee but also a sense of belonging.

Hunter Sullivan

Hunter Sullivan grew up in Fort Worth, Texas, where his early memories were shaped by the stock yards and the taste of authentic Texas BBQ. After moving with his family to Jackson, Michigan, West Texas Barbeque Co. became a special place that reminded him of home, particularly the brisket his mother would serve during holidays. Hunter went on to earn a degree in business administration and management from Western Michigan University, later managing retail food establishments for 15 years. In early 2022, he and his wife Mallory took ownership of West Texas Barbeque Co., committed to preserving the beloved recipes while expanding offerings with combo platters, more seating, and extended hours. Today, Hunter, Mallory, and their family are hands-on in the business, whether at the restaurant, catering events, or running the food truck.

Davan Gerding

Davan Gerding’s Hawaiian Chicken: Meet Davan Gerding, who is a returning chef from 2019. Davan is a Jackson native and graduate of Lumen Christi High School. He is the proud father of two girls and one boy named Ayden, Maddie and Christian. Many of you may know him best for being the Co-Founder and Executive Chef at CCC Catering Located at the Commonwealth Commerce center in Jackson. In his spare time Davan participates on the JACC culinary arts program as an acquisition board member and was long time member of the Jackson County Rose Festival Board.

Ralph Smith Jr.

Ralph Smith Jr. is the chef and owner of Thrillz on Grillz, a food truck that delivers crowd favorites like Chicago-style hot dogs, ribs, and sweet potato pie. When Ralph isn’t serving up his mouthwatering dishes, he’s honing his skills as a musician, practicing with his band.

Adam VanBerkum

Chef Adam VanBerkum, originally from Iowa, moved to Michigan’s west side at the age of 10 and later earned a marketing degree from Western Michigan University. Though he began his career in admissions, he soon realized his true passion was in the kitchen. Starting as a dishwasher in a small Muskegon restaurant, VanBerkum quickly transitioned to cooking, gaining experience in renowned kitchens like Gratzi in Ann Arbor. His career took off when he became head chef at Brecon Grille in Saline, followed by a two-year stint at Palio. For nearly twelve years, VanBerkum has served as Chef de Cuisine at the Chop House in Ann Arbor, where he thrives in the fast-paced, high-intensity environment. Known for his leadership style, he emphasizes urgency, punctuality, and a positive attitude in his team. While committed to fine dining, VanBerkum sees himself eventually taking on larger roles within the company, but for now, he remains energized and passionate about the demands of his current role.

Steve Trout

Steve, a 2007 graduate of Jackson High School and the Jackson Area Career Center, earned his Culinary Arts degree with honors from Jackson College in 2016. With over 17 years of experience in the hospitality industry, he has honed his skills in family restaurants, corporate catering, and fine dining. This is his first appearance as a chef at the Men Who Cook event, where he looks forward to showcasing his passion for culinary excellence.

Noah Nagy

Noah is a veteran of the Michigan Department of Corrections and currently serves as the Warden of Parnall Correctional Facility in Jackson, Michigan. His career began in 1995 as a Corrections Athletic Director, advancing through multiple roles, including Corrections Officer, Parole Agent, and Deputy Warden. Noah has held warden positions at several facilities, including Lakeland and G. Robert Cotton Correctional Facilities. He earned his degree from Grand Valley State University, where he was also a football player and active alumni member. Noah is a former school board trustee for the Western School District. Noah is deeply committed to raising awareness about domestic violence, especially during Domestic Violence Awareness Month. He looks forward to contributing his efforts to support survivors across Michigan and help bring attention to this important cause.

Ryan Felty

Returning chef, Ryan, serves as the Director of Global People & Culture at Dawn Foods Global, where he has worked for over 11 years in various leadership roles. In addition to his professional work, Ryan is a dedicated advocate for domestic violence awareness and has been an active member of the AWARE Board of Directors since 2021. As part of his contribution to the Men Who Cook fundraiser, Ryan is bringing his signature frozen brownies, and he looks forward to supporting survivors and raising awareness for the cause in Michigan.

Scott Dixon

Scott will be partnering with co-worker Noah Nagy for this year’s event. Scott started his cooking journey in 2001 at Johnson and Wales in Charleston, South Carolina. While in Culinary School he worked at restaurants Salt Water Grill and the award winning McCrady’s. After graduating culinary school, he returned to Michigan, where he worked at Tribute in Farmington Hills, Sous Chef at Forte in Birmingham, Sous Chef at Evan’s Street Station in Tecumseh, Chef de Cuisine at Jackson Country Club, and Sous Chef at Grizzly Peak Brewery in Ann Arbor. Currently employed with the Michigan Department of Corrections as an Inspector at Parnall Correctional Facility. Within the MDOC he is the Assistant District Commander of the Jackson Emergency Response Team.