Paul Visuthikosol
Born: Bangkok, Thailand
Culinary History: I started cooking at a very young age with my mother and grandmother back in Thailand. I really liked hanging out with them in the kitchen, so they made me responsible for cooking rice for the family everyday when I was 7 or 8 years old. At 15, I cooked an entire meal for my family. I came to America for an education and got MBA in marketing. During that time I was working in many restaurants as dishwasher, prep, delivery guy, line cook, sushi chef, bartender, server, manager and general manager. I had a chance to learn from many great chefs and knew that what I really wanted was to open my own restaurant.
Favorite Dish At YUMM: Wasabi crusted filet mignon, is my favorite dish to make and I love eating clay pot steamed mussels.
Music: Jazz
Hobbies: I love my car and enjoy detailing it. I also love animals.
Mark Jaquette
Born: Guttenberg, Iowa – A small German town located in the Mississippi River Valley in North Eastern part of the state
Culinary History:
Graduate of Indian Hills Community College and Culinary Institute of America, Hyde Park, NY
Chateau Supper Club-5 Years Employed; Executive Chef
Dubuque Golf And Country Club-15 Years Employed; Executive Chef
Turtle Point Yacht And Country Club-Executive Chef; 26 Years Employed
Favorite Dish at Yumm: Red Planet Roll; Penang and especially Green Curry; my absolute Favorite!
Music: Classic Rock and 80’s Mix
Hobbies: Traveling and Collecting Old Cook Books
Nathan Allyn
Born: Rochester, New York
Culinary History: I’ve working in restaurants since 1995 and have been a manager in food service since 2002. I have worked in all sorts of venues. French, Italian, Greasy Spoon, Gastro Pubs Hotels and resorts, and I’ve done everything form short order cooking to wine makers dinners, paring new vintages to food, and catering for up to 800 people.
Favorite dish at Yumm: Kimchi fried rice! I love the smell of the toasted sesame. When it comes out of the pan it is piping hot and very fragrant. Sooo YUMM-Y!!!
Music: I just love music. Everything from bluegrass to dubstep. It just depends on the day. I have been known to ask a crew to make a special based on the way that a song makes them feel. To create a dish that has the elements of that song.
Hobbies: My hobbies include day trips with my wife, whenever we find the time, my vintage motorcycle and caring for our house and pets.
Gift Visuthikosol
Born: Bangkok, Thailand
Culinary History: I got a Bachelor degree in Hotel Management and have been in the restaurant business for 15 years. In that time, I’ve gain experience in serving, bartending, sushi chef and restaurant management.
Favorite dish at YUMM: I love making the Oh, Yess! Roll, and I love to eat the YUMM catfish salad.
Hobbies: Gardening and meditation.
Taylor McKenzie Duncan
Born: Florence, Alabama
Culinary History: When I first began working in the restaurant industry I started as a hostess. As time went on, I moved on to more skilled positions. I developed a sincere passion for my guests and insuring their happiness and I realized I could benefit and shape a career for myself.
Favorite dish at YUMM: My favorite dish on the menu to eat is the lunch YUMM chicken noodle bowl, and all of the new dinner, specialty dishes the chefs prepare for the weekend, because they are always delicious and unique.
Hobbies: In my free time I enjoy hiking all the trails the Tennessee Valley has to offer, running, traveling, music and practicing on my saxophone for fun.