Farris S.

Farris S. has a diverse work experience in the food service industry. Farris started their career as the Head Chef & Kitchen Manager at Deco Catering/Deco Street Eats in 2011, where they managed staff, designed menus, and handled budgeting. In 2014, they joined Jack Stack Barbecue as the Kitchen Manager/Executive Chef, overseeing a large team and managing a scratch kitchen with high sales volume. Farris then served as the Executive Chef for Cleaver and Cork / Leinenkugel's KC in 2017, where they had full control over menu design and managed a staff of 40 hourly employees. Farris also worked at Houlihan's Restaurants, Inc. as the Executive Chef/Kitchen Manager in 2017. In 2018, they became the Executive Chef at La Bodega Restaurant, handling all aspects of back-of-house operations and implementing successful marketing campaigns. From 2019 to 2021, Farris worked as the Sales Manager at Klusman Insurance Agency, meeting sales goals and providing coverage recommendations to clients. Currently, Farris holds the position of Regional Business Consultant at QSR Automations, a role they began in 2021, and will be transitioning to the role of Director of National Accounts in 2023.

Farris S. obtained an Associates Degree in Culinary Arts/Chef Training from Johnson and Wales (Denver) between 2003 and 2005. Prior to that, between 2000 and 2003, Farris studied Psychology at The University of Kansas without receiving a degree.