Chef John Brogan of rye, is no stranger to Green Dirt Farm! He has worked alongside Megan and Colby Garrelts owners/chefs of both rye and Bluestem at many Farm Table Dinners in the past. John’s career in the foodservice industry began at a seafood market in a town outside of Chicago when he was just 15 years old. He learned to butcher fish at the store and became a line cook at an area restaurant, just a year later. After high school, he wanted to get formal culinary training and attended Johnson and Wales in Charleston, S.C. There, he received an Associate Degree in the Culinary Arts and a Bachelor’s Degree in Foodservice Management. After several years working alongside James Beard award-winning chefs. Brogan returned to Chicago and worked at several highly-regarded establishments in the city, including Crofton on Wells. However, on a whim, he came to Kansas City and was smitten with the area. What began as a short weekend trip became a move westward to Kansas. In Kansas City, he worked for several restaurants, including 40 Sardines with James Beard award-winning Chef Debbie Gold. He later joined Megan and Colby Garrelts at Bluestem. Now, he has moved with them to their second restaurant, rye. Brogan will tell you that rye lets him go back to the Midwestern cuisine that he grew up with and loved. We are pleased to have John join us for the first time for his very own Farm Table Dinner! We are excited to see what John will prepare for his five-course, one-night-only menu highlighting our lamb and award-winning cheese!