Chef Ed Hoegler, a native of Northeast Ohio, has taken advantage of many opportunities to broaden his horizons, both in the kitchen and out. While studying at Johnson & Wales University Providence campus and accomplishing degrees in Culinary Arts, Foodservice Education, as well as a Masters in Computer Education, Ed collaborated with chefs from all over the world exchanging recipes and techniques from China, Germany, and Russia. He then put his talents to use in the real world and in higher education. For several years, Ed worked with ManorCare Corp where he traveled around the United States getting to know the local cuisine of countless towns in over forty states. After acting as General Manager for various restaurants, university dining facilities, and country clubs, he went on to use his acquired knowledge and skills as a full-time faculty member for the Hospitality Management program at Kent State University. Chef Ed teaches various seminars in etiquette and equal opportunity employment. With the aid of Chef Ed, Kent State’s professional student organizations PCMA and CMAA have raised 10’s of thousands of Dollars. He is also a founding faculty member for The Campus Kitchens Project at Kent State University, (a volunteer organization that repurposes underutilized food) for which he won a “Faculty of the Year Spirit of Serve Award” . As a classically trained French chef with German and Italian heritage, Ed is inspired by the flavors of New England where he learned his craft, as well as the American Southwest, which brings a diverse flair to every dish he makes.