Join the Farm

            With over twenty years of cooking experience, Culinary Institute of America alumnus Rob Uyemura has made stops at a sashimi café in Osaka, Japan, two five-star kitchens in Dallas and the James Beard House in New York City.  As a child growing up in Iowa, he spent time playing near vegetable gardens and often visited his relatives’ Missouri farms complete with chicken coops, hog lots and cattle pastures. He has, in a sense, come full circle by filling his kitchen with heirloom vegetables, cage-free chickens, heritage pork and local dairy products and making them the centerpiece of his cooking at Local Chef.  Housemade ham, pastrami, sausage and cheeses are replacing commercially made products when feasible as Uyemura moves toward more handcrafted and wholesome foods in his day-to-day cooking.


 Farm to School



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