BORN + RAISED: Windsor, Ontario, Canada (born). Moved to Grosse Ile at age 15.
HOW SAM GOT INTO THE BUSINESS: "By chance, I always enjoyed cooking and working with my hands. I got a job serving and decided I would rather cook. It just worked out." Yes, Sam. Yes it did.
BORN + RAISED: Plymouth/Canton
HOW KEVIN GOT INTO THE BUSINESS: "I spent 2 years on a high school culinary team and that turned into my first job at a banquet kitchen, thanks to my mentor. After 2 years of college at Schoolcraft in the Culinary Arts program I got my first job on a line."
BORN + RAISED: Born in Farmington Hills. Raised in Chattanooga and Plymouth.
HOW JORDAN GOT INTO THE BUSINESS: "I learned to cook as a child when my mom went blind, then used that basic knowledge in High School culinary and restaurants."
BORN + RAISED: Eastside Detroit
HOW CHRIS GOT INTO THE BUSINESS: "Community College." It's that simple.
BORN + RAISED: Born in Thailand. Raised in Chicago.
HOW JASMIN GOT INTO THE BUSINESS: "My parents strongly encouraged me to work in their family business as a youngster."