Executive Chef Ray Kusmack comes to Tapawingo from the private restaurant at Lockenheath, near Traverse City. Originally from Decatur, MI, near Kalamazoo, he has had significant culinary career in his young life, graduating from the Culinary Institute of American in 1994, following chef positions at the Black Swan in Kalamazoo, the Midland Country Club with Chef Steve Stallard, the Amway Grand Plaza in Grand Rapids and Kellogg’s Aramark Corp. Chef Ray has had short term “stages” at Trio in Evanston, The French Laundry in Napa Valley, and was product development manager at an aqua culture firm in Pennsylvania. He is a certified chef de cuisine and a certified executive chef.
Chef de Cuisine Tommy Koszubowski grew up in Presque Isle, MI, and graduated from Schoolcraft College Culinary School, where he was sous-chef under Dan Huglier in the college restaurant “American Harvest.” He then moved on to work at Five Lakes Grill with Brian Polcyn, Tribute in Farmington Hills, Fire, Food & Drink in Cleveland and most recently Takashi, the eponymous restaurant of Takashi Yagahashi in Chicago.
Executive Chef Ray Kusmack,
Chef/Owner Harlan "Pete" Peterson,
Chef de Cuisine Tommy Koszubowski
